This section is from the book "Monograph on Flavoring Extracts With Essences, Syrups, and Colorings", by Joseph Harrop . Also available from Amazon: Monograph On Flavoring Extracts With Essences, Syrups And Colorings.
The oil of orange is the source of the flavoring of that name. It is a volatile oil, extracted by mechanical means from fresh orange peel, which is the rind of Citrus Aurantium, Risso; specific gravity, 0.860; it dissolves in two parts of alcohol.
Oil of orange is very prone to decomposition and acquires a disagreeable terebinthinate odor. It may be preserved by mixing, while fresh, with five (5) per cent. of alcohol and proceeding as in the case of oil of lemon; or better, perhaps, by shaking in one-fourth its volume of water, separating and mixing with five times its measure of alcohol. Keep in a cool place.
Several grades of this oil may be found in first and second hands, at prices to correspond. The same advice is given here as under oil of lemon, and even greater care should be employed in its selection than in the case of that oil. In buying, buy the best only; price should be a secondary consideration. It is the chameleon among volatile oils, and, although "change" is not printed on the label, it can be found as time goes on, by examining the contents of the bottle.
Sweet Orange Peel (recently separated from the fresh fruit and deprived of the inner white layer). .
Alcohol (sufficient to make)........
Mix the Orange Peel, previously cut into small pieces, with eighty (80) parts of alcohol, and macerate for twenty-four hours; then pack it moderately in a conical percolator, and gradually pour alcohol upon it until one hundred (100) parts of tincture are obtained.
We think it would be much better to grate the orange peel, as a matter of neatness, as well as economy of time and perfection of process.
No authority, as obtained from the books, would warrant one in using any other than the ordinary alcohol, that in common use.
This delicate flavor would be a good one on which a progressive druggist could readily satisfy himself as to this point.
As observed under Tincture of Lemon, Br., flavorings called "concentrated tinctures," are coming into use.
Rind of Orange (exterior).......
Alcohol (95 per cent, deodorized),
Oil of Orange.................
2 fl. ounces.
Proceed as in the recipe for Extract of Lemon. It is much more difficult to obtain oil of orange in a fit state for making this extract than that of lemon, and none should be used that is not perfectly free from the terebinthin-ate odor developed by exposure and age.
In purchasing the oil for this purpose, it should be put into small bottles, nearly full, closely sealed, and kept in a dark place.
Oil of Fresh Orange Peel........
4 fl. ounces.
Peel of Fresh Orange (grated) . .
Alcohol (Atwood's, diluted, q. s.),
1 1/2 gallons.
Mix the Oil and Peel of Orange with ten pints of the alcohol and proceed in the same manner as directed under formula for Extract of Lemon.