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ARTICLE | February 22, 1919

THE OCCURRENCE OF PRECURSORS OF METHYL ALCOHOL IN NATURAL FOODS

JAMA. 1919;72(8):577. doi:10.1001/jama.1919.02610080043019.

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It is not generally known that methyl alcohol, in what might be termed the potential form of methyl esters and methyl ether, is widely distributed in plant products that enter into the dietary of man. Thus the juices of many fruits contain such compounds; and when they are fermented, methyl alcohol may be liberated to the extent of 1 per cent, of the entire alcohol content formed. The reaction is not associated with the fermentation of the sugars present, but is connected with changes in the residual plant tissues from which the juices are obtained. The so-called pectin substances seem to be the mother substance. Therefore, when fermented fruits are distilled to produce such beverages as brandy, small, yet detectable quantities of methyl alcohol pass into the distillate along with the ethyl alcohol that forms the essential active ingredient of such distilled liquors.

Despite the fact that the pectinous parts

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THE OCCURRENCE OF PRECURSORS OF METHYL ALCOHOL IN NATURAL FOODS. JAMA. 1919;72(8):577. doi:10.1001/jama.1919.02610080043019.

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