[Skip to Content]
Access to paid content on this site is currently suspended due to excessive activity being detected from your IP address Please contact the publisher to request reinstatement.
[Skip to Content Landing]
November 5, 1927

The Determination of Benzoic Acid in Foodstuffs.

JAMA. 1927;89(19):1628. doi:10.1001/jama.1927.02690190066034

This article is only available in the PDF format. Download the PDF to view the article, as well as its associated figures and tables.


This gives a critical review of the literature on the isolation and purification of benzoic acid in foodstuffs. The usual tests for benzoic acid are reviewed. The removal or destruction of proteins is almost always necessary, as emulsions form during extraction and the proteins retain benzoic acid. The removal of the proteins may lead to a loss of benzoic acid. Steam distillation is successful with nonfatty foods if certain precautions are observed. Sublimation is the best and most reliable method, but may fail if any considerable amount of impurity is present. The most delicate test for benzoic acid is Mohler's test. The ferric chloride test is somewhat less delicate but more characteristic. The most characteristic test is Jonnesco's, if those which depend on the sense of smell are excepted. Benzoic acid occurs naturally in the berries of certain plants of the order of Vaccinium, which includes the American cranberry. A

First Page Preview View Large
First page PDF preview
First page PDF preview