Jan. 6, 1925 
Occurrence of Methyl A nthranilate in Grape Juice 
53 
grapes of the transplanted European varieties, while another was 
designated as Alicante grape juice, and the third sample was only claimed 
to be the juice from ripe California grapes; (4) one sample of red juice 
obtained from the State of Washington and presumably prepared from 
a variety of the European grape; the expression of this juice was super¬ 
vised by an inspector from the Bureau of Chemistry, United States 
Department of Agriculture. 
In the course of the preceding investigation a sample of loganberry 
juice was examined for the presence of methyl anthranilate but, as was 
anticipated, with a perfectly negative result. 
CONCLUSIONS 
In considering the results of this investigation it is of interest to observe 
that those grapes which are regarded by viticulturists as representing pure¬ 
bred Viiis labrusca contain methyl anthranilate. With few exceptions 
it was also found in varying amounts in all those varieties which represent 
hybrids of V. labrusca , and especially when this species predominates. 
On the other hand,, this ester could not be detected in juices from Califor¬ 
nia grapes, which are derived from the European V. vinifera , nor in juices 
from southern grapes, derived from V. rotundifolia . A negative result 
was likewise obtained with the one available sample of juice from the 
species known as V. bourqiiimana Munson. 
Inasmuch as considerable uncertainty appears to exist with regard to 
the botanical origin of several varieties of the grape it is possible that a 
determination of the presence or absence of methyl anthranilate may 
possess some diagnostic value. The extent to which this compound 
occurs in any particular variety may, however, be influenced in some 
degree by the soil and climate, as it doubtless would be by varying con¬ 
ditions of ripeness of the fruit. 
Although it may be presumed that methyl anthranilate imparts a 
distinctive odor to'those varieties of the grape in which it occurs, it 
evidently does not completely represent their odorous constituents. As 
already noted, it was not found in the juice of the Catawba grape, which 
possesses a characteristic aroma, and it has been observed that the 
botanical characters of this variety are those of Vitis vinifera crossed with 
V. labrusca . A complete chemical examination of the odorous con¬ 
stituents of grapes, which probably differ to some extent in the numerous 
varieties, still remains to be accomplished. 
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