Amyl, Vale′rianate of

C 5 H 11 C 5 H 9 O 2 . Syn. Apple-oil , A.-e ence , . This compound is abundantly formed during the preparation of valerianic acid from potato oil, and is recognised by the offensive odour of rotten apples evolved during the proce . By treating the crude product of the distillation with a weak solution of pure pota a, the valerianic acid is removed, and the volatile oil obtained nearly pure. Di olved in rectified spirit it forms the ‘ APPLE-ESSENCE ’ now so much employed as a flavouring ingredient for confectionery and liqueurs. See Fruit E ences , Valerianic Acid , .