Aromatic

“ Pertaining to, or containing, aroma; fragrant; spicy; strong- scented; odoriferous; as, aromatic balsam. Aromatic compound (Chem.) , one of a large class of organic substances, as the oils of bitter almonds, wintergreen, and turpentine, the balsams, camphors, etc., many of which have an aromatic odor. They include many of the most important of the carbon compounds and may all be derived from the benzene group, C6H6. The term is extended also to many of their derivatives. ”

“ If combustion takes place, which is always the case with all the aromatic woods that are introduced into pastils, we have, besides the volatilized otto which the wood contains, all the compounds naturally produced by the slow burning of ligneous matter, spoiling the true odor of the other ingredients volatilized. ”

“ Strange to say, some essential oils or aromatic substances in general, develop their finest odors only when the perfumes are prepared with an alcohol from a certain source. While the charcoal treatment removes almost all the fusel oil, the remaining traces suffice to act as odorous substances in the true sense of the term and to produce with other aromatic bodies a harmony of the odor which can never be reached by the use of another variety of alcohol. ”

“ Zwaardemaker’s is the classification most usually followed at present, and as it is to him we owe most of our knowledge of scientific olfaction, we shall detail it here :
(1) Ethereal or fruity odours; (2) aromatic, including as sub-classes camphrous, herbaceous, anisic and thymic, citronous, and the bitter almond group; (3) balsamic, with sub-groups floral, liliaceous, and vanillar; (4) ambrosial or muscous ; (5) garlicky (including garlic) , oniony, fishy, and the bromine type of odour; (6) empyreumatic (guaiacol) ; (7) caprylic (valerianic acid) ; (8) disgusting ; and (9) nauseating. ”

“ Therefore, when we make a decoction of an aromatic plant, containing an Essential Oil, we may be assured that it will not possess the virtues, either of the odorous part, or of the Essential Oil, and that it will have none but those of the other more fixed principles of the plant, with which it may be impregnated. ”

“ Certain aromatic substances that occur in large amounts in some parts of plants, are best obtained by pressure. The rinds of certain fruits contain an essential oil in considerable quantities inclosed in receptacles easily distinguished under the microscope. ”

“ Odour, strong, fragrant, and aromatic. Taste, acrid, aromatic and permanent. Benzoic acid has lately been discovered in them.
Solubility. Water extracts their odour, but little of their taste; alcohol and ether take up both completely. Medicinal Uses. They are more stimulant than any of the other aromatics; they are sometimes given alone, but more generally as a corrigent to other medicines. Officinal Preparations. Infusum Caryophyllorum. L. Spir. Lavand. co. D. (B) Frauds. The Dutch frequently mix the best cloves with those from which the oil has been drawn. ”

“ Besides the preparations enumerated in the preceding pages, we find in perfumery some products which are in favor on account of their fragrance and are suitable for scenting ladies’ writing-desks, sewing-baskets, boxes, and similar objects. They find their most appropriate use in places where an aromatic odor is desired, while there is no room for keeping the substances themselves. These must therefore be put into a small compass, and the aromatics chosen should be distinguished by great intensity and permanence of odor. ”

“ For the extraction of aromatic substances from plants a number of bodies are used which possess great solvent power for essential oils, and are besides very volatile, or have a low boiling-point. These are particularly ether, chloroform, petroleum ether, and bisulphide of carbon. ”

“ The flavors usually employed are the essential oils of various aromatic plants. Mixed with spirits these oils form extracts and essences, the extract being a stronger flavoring than the essence. The extracts of lemon, wintergreen, peppermint, clove, cinnamon, vanilla, and ginger, are used in great quantities. ”

“ This method is based on the fact that some volatile liquids such as ether, chloroform, petroleum ether, or bisulphide of carbon possess the property of rapidly extracting the aromatic substances from flowers; when they are evaporated at a gentle heat they leave the pure odors behind. ”

“ The researches of chemists in the aromatic series outweigh in both number and importance those in all other sections. The once despised refuse coal-tar has created an entirely new chemistry, and, in its products and derivatives, is by far the most promising field for investigators. The compounds of the aromatic series have afforded some of the most notable successes in synthetical chemistry, as well as some of the most useful substances for dyeing, for hygienic and medicinal purposes. ”

“ Behind this rationale, however, there lies perhaps the idea of association of death with the fœtor of decomposition and the expectation that a pleasant aromatic odour will naturally “obviate the tendency to death.” This view of the matter must have become strengthened among nations like the ancient Egyptians, who had discovered that aromatic substances might be relied upon to preserve the body after death. ”

“ For this reason perfumes should never be employed otherwise than in a very dilute condition; this necessity arises from a peculiarity of the odorous substances which when concentrated and pure have by no means a pleasant smell and become fragrant only when highly diluted. Oil of roses, of orange flowers, or of jasmine, in fact nearly all aromatic substances, have an almost disagreeable odor when concentrated; only in an extremely dilute state they yield those delightful scents which we admire so much in the blossoms from which they are derived. ”

“ It has [Pg 191] a very agreeable aromatic odor, which, on rubbing the substance with the fingers, becomes like that of oil of bitter almonds, and has a bitter, warm, and pungent taste. When pure it melts at 152.6° F., but when containing fat, like that separated from tonka beans, at from 104° to 122° F. Its boiling point lies at 554° F.; it volatilizes, however, at far lower temperatures, diffusing an odor resembling that of oil of bitter almonds, and sublimating in white needles. It is soluble in alcohol, ether, acetic acid, fat, and volatile oils. ”

“ Aromatic smells—including all such odors as that of camphor, spicy smells, and the odors of anise and lavender, lemon and rose, and almond. Fragrant smells—including the odors of most flowers, of vanilla, and of such gums as tolu and benzoin. Ambrosiac smells—including the odor of amber, and all the musk odors. Alliaceous smells—including the odors of garlic, asafœtida, gum ammoniac, vulcanized India rubber, fish, bromine, chlorine and iodine, etc. Empyreumatic smells—including the odors of toast, tobacco smoke, pyridin, naphtha, etc., (a class taken from von Haller) . ”

“ During the hot seasons an attendant sprinkles water over them; this operation cools the apartment by the evaporation of the water, and, at the same time, perfumes the atmosphere, in a very agreeable manner, with the odoriferous principle of the vitivert. It has a smell between the aromatic or spicy odor and that of flowers—if such a distinction can be admitted. We classify it with orris root, not that it has any odor resembling it, but because it has a like effect in use in perfumery, and because it is prepared as a tincture for obtaining its odor. ”

“ It would be an error, however, were we to assume that all aromatic substances possess the same degree of productiveness; some of them, as for instance the odorous principle of orris root, have a comparatively faint smell—a fact which must be borne in mind in the combination of perfumes. Even odors having a very similar effect on the olfactory nerves differ widely in their intensity; for instance, true oil (attar) of roses possesses an intensity more than twice as great as that of the rose geranium ”

“ The oil is lighter than water, possesses the spicy odor of the root and an aromatic pungent taste. It consists mostly of a terpene which turns the plane of polarization to the right, and boils at 320° F.
Besides the oil from the root, one obtained from the seeds also occurs in commerce. It is, however, more expensive. In a fresh state it is amber-yellow, and has a specific gravity of 0.8549 at 59° F.; older oil is thickly-fluid, brown, and has a specific gravity of O.9086. It contains a terpene which turns the plane of polarization to the right, and has a lemon-like odor. ”

“ Are native compounds of ethereal or essential oils, with resin, and frequently benzoic acid. Most of them have the consistence of honey; but a few are solid, or become so by keeping. They flow either spontaneously, or by incisions made from trees and shrubs in tropical climates. They possess peculiar powerful smells, aromatic hot tastes, but lose their odoriferous properties by long exposure to the air. They are insoluble in water; soluble, to a considerable degree, in ether; and completely in alcohol. When distilled with water, ethereal oil comes over, and resin remains in the retort. ”

“ In mediæval, Jacobean, and Georgian medicine, fumigation was a favourite remedy. Every one, for example, is familiar with the old-fashioned treatment of fainting by burning feathers under the nose. And perfumes and aromatics in general were widely used in the medicine of those days, as the following extract from Salmon’s “Dispensatory” (1696) shows:
“Balsamum Apoplecticum Horstii, Apoplectick Balsam of Horstius. ”

“ In America the oil is liable to be injured in flavour by aromatic weeds which grow freely among the crop, the n1ost troublesome of these being Erigeron canadense, and Erechthites hieracifolia. When pure the oil is nearly colourless and has an agreeable odour and powerful aromatic taste, followed by a sensation of cold when air is drawn into the mouth. ”

“ It will then yield a perfume little inferior to attar of roses. Common vinegar is much improved by a very small quantity of this mixture being added to it.
585. Honey Water.—One ounce of essence of bergamot, three drachms of English oil of lavender, half a drachm of oil of cloves, half a drachm of aromatic vinegar, six grains of musk, one and a half pint of spirits of wine. Mix and distil.
586. Honey Water.—Take one pint of spirit as above, and three drachms of essence of ambergris; shake them well daily. ”

“ Aromaticus, and as much Labdanum; beat the whole into a very fine powder, and sift it through a lawn sieve. Add four grains of Ambergrise, and half an ounce of Mahaleb or Musk Seeds; mix them with the rest of the powder, and keep the whole in a bottle close stopped for use. You may put any quantity you please of this Perfume into common powder, to give it an agreeable flavour. ”

“ The Artist must always be careful to use a well cleansed Spirit, or one freed from its own essential Oil, as were before observed, Part I. Chap. xxiii. For as a compound Water is nothing more than a Spirit impregnated with the essential Oil of the Ingredients, it is necessary that the Spirit should have deposited its own.
2. Let the Time of previous Digestion be proportioned to the Tenacity of the Ingredients, or the Ponderosity of their Oil. Thus Cloves and Cinnamon require a longer Digestion before they are distilled than Calamus Aromaticus or Orange-peel. ”

“ The use of these aromatic resins must have been very extensive: the ancient Egyptians alone consumed extraordinary quantities for embalming their dead. How highly the Oriental peoples in general prized perfumes can be learned from the Bible: the Jews (like the Catholics to the present day) employed an aromatic gum-resin (olibanum, frankincense) in their religious ceremonies; in the Song of Solomon mention is made of Indian perfumes, for instance, cinnamon, spikenard, myrrh, and aloes. ”

“ A great many forms for the manufacture of Eau de Cologne have been published, the authors of some of the recipes evidently having no knowledge, in a practical sense, of what they were putting by theory on paper; other venturers, to show their lore, have searched out all the aromatics of Lindley's Botany, and would persuade us to use absinthe, hyssop, anise, juniper, marjoram, caraway, fennel, cumin, cardamom, cinnamon, nutmeg, serpolet, angelica, cloves, lavender, camphor, balm, peppermint, galanga, lemon thyme, &c. ”

“ Volatile oils, from continued exposure to the air, absorb oxygen, and become resinous, by which they lose their volatility, fragrance, and pungency, hence they should be preserved in small opaque phials, completely full and well stopped. Med. Uses. They act as powerful stimulants and aromatics; they remove nausea and flatulence, correct the griping of certain purgatives, and cover the offensive taste of various remedies. See Aquæ destillatæ. They, moreover, have the property of defending certain animal and vegetable preparations from mouldiness. ”

“ Yet I am not ignorant at the same time of what some alledge of Aromatics, that by their innate balsamic Virtue, by their bitterness and oleaginous Sulphur, or penetrability of their volatil Salts, they resist Putrifaction. ”

“ To them we are indebted for our most delightful perfumes, and our choicest spices and aromatics. Some of them are found to possess valuable medicinal properties, and others are invested with the highest possible interest on account of their peculiar chemical constitution, and the reactions which occur when they are brought into contact with other bodies. ”