Polarized Light Microscopy Digital Image Gallery

Grape (Synthetic)

The earliest concentrated flavorings produced came from natural products, but around the beginning of the twentieth century, synthetic flavors began to emerge from laboratories. One of the first of these synthetics was a grape flavor produced from a chemical compound known as methyl anthranilate. The light yellow to brown liquid does not look similar to the fruit or its juice, but has a strong grape-like smell when diluted. Though widely used as a flavoring agent in foods and beverages and as a fragrance in perfumes, the synthetic substance is also known as an oxidation inhibitor, a sunscreening agent, and an intermediate for a broad range of chemicals, dyes, and pharmaceuticals. Interestingly, years after the discovery of its unusual odor, when improved equipment and laboratory techniques had been developed, scientists discovered that methyl anthranilate is actually one of the chemicals present in real grapes.


© 1995-2013 by Michael W. Davidson and The Florida State University. All Rights Reserved. No images, graphics, software, scripts, or applets may be reproduced or used in any manner without permission from the copyright holders. Use of this website means you agree to all of the Legal Terms and Conditions set forth by the owners.
This website is maintained by our
Graphics & Web Programming Team
in collaboration with Optical Microscopy at the
National High Magnetic Field Laboratory.
Last modification: Wednesday, Jan 21, 2004 at 11:58 AM
Access Count Since January 23, 2004: 5795
Microscopes and digital imaging equipment provided by:
Visit the Olympus Microscopy Resource Center website. Visit the QImaging website.