18 Report of Schimmel $ Co. 1921. 



demonstrated that the best results are realised when the peel was not only not stirred 

 with water before the distillation, but when it had so far as possible been /freed of 

 any water it contained. 



The thus-prepared, almost colourless oil is said to exceed in fineness (odour and 

 taste) all products prepared by other known methods 1 ). Since there is mostly a great 

 preference for coloured oils, the disintegrated extreme skin of the fruit is for some 

 time macerated in the distilled oil until the latter has assumed the desired characteristic 

 colour 2 ). According to this patent the oil can, further, be preserved for short or long 

 periods and be protected in particular against oxidation by being mixed with one or 

 2 per cent, of olive oil or with 10 per cent, of absolute alcohol. 



It will be very interesting to see whether this method will prove satisfactory in the 

 long run. So far similar methods have not been able to replace the old-fashioned way 3 ). 



As regards Agrumen on the isle of Cyprus, see page 83 of this Report. 



As regards Spanish Agrumen oils, cf. page 75 of this Report. 



Bergamot Oil. — Early in November the prices began to fall rapidly under the 

 pressure of a decreasing demand and of the commencing new harvest. The depreciation 

 would have been still more marked, if large stocks had not remained in the hands of 

 well-to-do speculating traders. Even at the present time this product is still much 

 neglected; but the consumers begin with the present prices at least to display sufficient 

 interest to take steps for satisfying immediate demands. Whilst about 14000 kg. were 

 shipped in January 1920, the shipments of the same period of the current year only, 

 amounted to 4000 kg. A further diminution of the prices may be anticipated shortly. 



The optical rotation of the bergamot oil, we learn from our expert, was in general 

 high and exceeded in some districts 22°. The dryness of last year is supposed to 

 account for this fact. Statements as to the ester content are unfortunately not available, 

 so that we cannot form a clear idea of the quality of the oil. 



The valuation of oil substitutes in cases, where odour is the chief question, is naturally 

 a matter for the perfumer rather than for the chemist. Nevertheless the examination of 

 such products is occasionally quite instructive, as we learnt again in the testing of an 

 artificial bergamot oil about which our expert opinion was consulted. Of esters this oil 

 contained, in addition to about 25 per cent, of terpinyl acetate, about as much glycerin 

 acetate, that is to say, a compound which is altogether without influence on the odour. 

 In spite of that we might not raise any real objection against the use of this oil, if the 

 assumption did not appear justified that the manufacturer was anxious to provide for as 

 high as possible a fictitious contents of fragrant esters; for the ester value would indicate 

 91 per cent, of linalyl or terpinyl acetate! We are, of course, not in a position definitely to 

 say whether our assumption is correct; but it is in any case not altogether to be rejected. 

 If we should be right, the addition made would be tantamount to an adulteration. 



Much more "artificial" was another substitute of bergamot oil, as to which our 

 opinion was likewise requested. In this case the product consisted to about 60 per cent, 

 of glycerin acetate, i. e., a useless ballast, and the rest was mainly the methyl ester of 

 anthranilic acid. It is difficult to say whether the provider was thinking of anything in 

 preparing this oil, but we can conscientiously certify that he has blundered gravely with 



x ) Cf. Gildemeister and Hoffmann, The Volatile Oils, 2 nd ed., vol. Ill, p. 9. — 2 ) See also Hood's method 

 of preparing orange oil, Report 1920, 32. — 3 ) Gildemeister and Hoffmann, The Volatile Oils, 2 nd ed., vol. Ill, p. 12. 



