A citrus flavor has at least one of an aroma component and a water soluble citrus extract component. The citrus flavor further includes a stabilizing component. The aroma component is obtained from a low-boiling part of a cold pressed oil. The water soluble citrus extract component is obtained from a cold pressed oil by an extraction using a hydrate alcohol solvent. The stabilizing component includes a mixture of coumarin analogues obtained from a cold pressed oil. The resulting citrus flavor has a high stability.
柑橘香精至少含有香味成分和
水溶性柑橘
提取物成分中的一种。柑橘香精还包括一种稳定成分。香味成分从冷榨油的低沸点部分获得。
水溶性柑橘萃取成分是通过使用
水合醇溶剂从冷榨油中萃取获得的。稳定成分包括从冷榨油中提取的
香豆素类似物混合物。由此产生的柑橘香精具有很高的稳定性。