JP5918753B2 - Method for producing citrus flavor and citrus flavor - Google Patents

Description

  The present invention relates to a method for producing a citrus flavor and a citrus flavor.

  In recent years, there has been an increase in authenticity in palatability beverages such as fruit juice beverages, and there is a demand for reproducing the original flavor of raw materials, that is, flavor and taste.

  As a general method for reproducing the flavor, there is a method of adding a fragrance or a flavoring agent, and these fragrances and the like include those derived from nature and chemically synthesized products. However, a fragrance made of a synthetic product may not sufficiently reproduce the original flavor of a raw material as compared with a natural product.

  Naturally derived fragrances are produced, for example, by pressing, extracting, or distilling raw materials. However, in the present situation, it is difficult to say that the flavor inherent to raw materials such as citrus fruits can be sufficiently reproduced.

  As a method for solving the above problems, for example, there is a method in which the raw material is steam distilled to fractionally collect recovery (recovered aroma) and use only a predetermined fraction (Patent Document 1). However, this method requires a complicated operation, and it is still difficult to obtain only the target aroma component.

JP-A-2-203750

  An object of the present invention is to provide a method for producing a citrus flavoring agent capable of imparting the flavor of fresh citrus fruits, and hardly causing a change in scent over time, and a citrus flavoring agent. It is to be.

  The present inventors have intensively studied to solve the above problems. As a result, citrus fruits derived from citrus fruits and pericarp oil are used as raw materials, and extraction is performed at a relatively low temperature while applying pressure. The present inventors have found that a citrus flavoring agent that hardly changes is obtained, and has completed the present invention.

  The method for producing a citrus flavoring agent according to the present invention comprises a step of mixing a citrus-derived scallop, a citrus-derived peel oil and a solvent, and extracting a flavor component possessed by the citrus at 0 ° C. or higher and 100 ° C. or lower under pressure. It is characterized by including.

  As the scab, one or more scabs selected from lemon, grapefruit and orange are suitable, and as the skin oil, one or two selected from lemon, grapefruit and orange. More than seed skin oil is preferred. It has been confirmed by experimental findings by the present inventors that an excellent citrus flavoring agent can be obtained using these raw materials.

  The ratio of the scab as compared to the skin oil is preferably 1 or more and 50 or less in mass ratio. If the said ratio is 1 or more, the citrus flavoring agent excellent in the flavor of the fruit of citrus fruits can be obtained more reliably. On the other hand, if the mass ratio is too large, there is a possibility that a sufficient aroma cannot be obtained.

  As the solvent, water, ethanol or a mixture thereof is preferably used. These solvents are excellent in safety and can efficiently extract the citrus flavoring agent according to the present invention.

  The citrus flavoring agent according to the present invention is obtained by producing by the above-described method of the present invention. Moreover, the food-drinks and cosmetics which concern on this invention are characterized by including the said citrus flavoring agent.

  According to the citrus flavoring agent according to the present invention, the flavor of fresh citrus fruits can be imparted to food and drink. Moreover, since the citrus flavoring agent according to the present invention is less likely to change in fragrance over time and has less off-flavour, it is possible to maintain a balanced citrus fruit flavor. Moreover, since the method which concerns on this invention can extract the citrus flavoring agent of this invention with high titer, it is excellent also in economical efficiency.

FIG. 1 compares changes over time in the amount of p-methylacetophenone, which is an off-flavor component generated when a citrus flavor produced by the method of the present invention and a citrus flavor produced by a conventional method are stored. It is a graph for. FIG. 2 is a graph for comparing changes over time in the amount of p-cresol, which is an off-flavor component, generated when a citrus flavor produced by the method of the present invention and a citrus flavor produced by a conventional method are stored. It is a graph of.

  Hereinafter, first, the manufacturing method of the citrus flavor agent which concerns on this invention is demonstrated.

  In the method of the present invention, citrus-derived scallop and pericarp oil are used as citrus raw materials from which flavor components are to be extracted.

  Examples of citrus fruits used in the present invention include lemon, grapefruit and orange. These varieties are not particularly limited, but if they are lemons, they are selected from varieties such as Lisbon, Eureka, Via Franca (Villa Franca), Genoa, Meyer Lemon, Saipan Lemon, Ponterosa, China Little Lemon, etc. One kind or a combination of two or more kinds can be used. In the case of grapefruit, for example, one or more selected from varieties such as white marsh, pink marsh, ruby, star ruby and Rio red can be used in combination. As long as it is orange, for example, one or two or more kinds selected from ordinary orange, navel orange, blood orange and the like, which are sweet oranges, can be used. Also, bitter orange can be used as appropriate alone or in combination. Examples of the normal orange include varieties such as Hamlin, Person Brown, Sarsiana, Fukuhara, Pine Apple, Shamuty, Valencia, Perak. Examples of navel oranges include varieties such as Washington, Thomson, Naberrate, Baianya, Suzuki, Tange, Seike, and Fukumoto. Examples of blood oranges include varieties such as Sanguinero, Tarocco, Moro, Maltese Blood, Sanguinelli, and Dobrechina. Examples of the bitter orange include varieties such as bergamot, quinotto, bigard, and the like.

  Of course, other citrus fruits can also be used. For example, citrus citrus fruits such as yuzu, daidai, kabosu, sudachi, shikuwasa, lime, citron, bush cann, and sanpokan; Tangoles such as seminole, agrifruit and tangelo; Citrus; Karachi, such as Karachi; Kumquats, such as Kumquat, etc. can also be used. These can also be used 1 type or in combination of 2 or more types. Moreover, the kind which crossed these citrus fruits can also be used.

  In the present invention, a citrus-derived scallop is used as a raw material. By using the scallop, the flavor of citrus fruits can be reproduced more accurately.

  Sajo refers to sachets arranged in a radial pattern in citrus fruits, and sasō film refers to a thin film that wraps the pulp in the sap. The scab can be separated from the remaining pomace by, for example, putting the citrus fruit in a juicer. Although it does not specifically limit as a method of isolation | separation, For example, narrow substances, such as a skin and a seed, can be removed by passing through a filter. If necessary, separation may be performed with a finer filter. By using a fine filter, only the scab can be obtained.

  In the present invention, in order to improve extraction efficiency, it is preferable to further chop, paste, and pulverize the sac membrane. Such pasting can also be performed after mixing with pericarp oil and / or a solvent.

  In the present invention, pericarp oil is used as a raw material together with a citrus-derived scab. By using pericarp oil, it is possible to efficiently obtain aroma components peculiar to citrus fruits, and furthermore, by combining with scallops, the citrus flavoring agent is less likely to change over time and has less off-flavour. Can be obtained.

  Peel oil refers to a lipophilic oil component obtained from citrus peel. The method for obtaining the fruit skin oil is not particularly limited, but preferably by a method of separating the oil layer from the fruit juice after squeezing the whole fruit or a method of separating the oil layer from the fruit juice squeezed from only the fruit skin. Can be obtained. Although the separation method of an oil layer is not specifically limited, For example, well-known techniques, such as centrifugation, can be used. It is more preferable to use peel oil squeezed from only the peel from the viewpoint of excellent flavor.

  In the present invention, it is possible to use a combination of one kind of citrus scab and pericarp oil, and it is also possible to use a combination of two or more kinds of citrus scab and pericarp freely. is there.

  From the viewpoint of obtaining a flavoring agent having a fresh citrus flavor and economical efficiency, it is preferable to use the citrus raw material in a raw state. On the other hand, it may be used in a frozen state from the viewpoints of storage of citrus raw materials and improvement of extraction efficiency due to improvement of solvent permeability due to tissue breakage. In the case of freezing, the scab and pericarp oil may be mixed and frozen, or only the scab may be frozen. When storing only peel oil, it is not particularly limited, but it is preferably stored at 10 ° C. or lower.

  In the method of the present invention, a citrus-derived scab and a citrus-derived pericarp oil and a solvent are mixed.

The type of the solvent used for extraction in the present invention is not particularly limited and may be appropriately selected, but can be selected based on a solubility parameter (hereinafter referred to as “SP value”) with respect to a flavor component. The SP value is also called a solubility parameter, a solubility parameter, a Hildebrand parameter, etc., and is an important value for evaluating the solubility of a substance in a solvent. In general, the difference in SP value between a solute and a solvent is The smaller the value, the better the extraction efficiency. The solubility parameter can be calculated from the square root of the heat of vaporization required to evaporate a 1 molar volume of liquid: (cal / cm ³ ) ^1/2 .

  The solvent used in the present invention is preferably a solvent having an SP value of 9.0 to 23.4, more preferably a solvent having 12.7 to 23.4, from the viewpoint of extracting flavor components. For example, water (SP value: 23.4), glycerin (16.5), propylene glycol (14.8), methanol (14.5 to 14.8), ethanol (12.7), 1-propanol (12 .1), 2-propanol (11.2), acetone (10.0), triacetin (9.0), and ethyl acetate (9.0). In addition, a solvent may be used individually by 1 type and may be used in combination of 2 or more type.

  Among the above solvents, it is preferable to use water, ethanol or a mixture thereof because it is safe for the human body and can efficiently extract flavor components excellent in stability and the like. Furthermore, it is more preferable to use a mixed solvent of water and ethanol.

  The ratio of ethanol in the mixed solvent of water and ethanol is not particularly limited, but is preferably 30 v / v% or more, more preferably 60 v / v% or more, and most preferably 80 v / v% or more.

  The use ratio of scab and pericarp oil is not particularly limited, but is preferably 0.1 or more and 1000 or less in mass ratio of sac membrane to pericarp oil. If it is 0.1 or more, the citrus flavoring agent excellent in the flavor of the fruit of citrus fruits can be obtained more reliably. On the other hand, if the mass ratio is too large, it may be impossible to obtain a sufficient aroma. The mass ratio is preferably 1 or more and 200 or less, more preferably 1 or more and 100 or less, and most preferably 1 or more and 50 or less.

  The amount of the solvent used is not particularly limited and may be adjusted as appropriate. For example, the amount is preferably 0.1 parts by mass or more, more preferably 1 part by mass or more, with respect to the total dry mass of the scab and the peel oil. It is most preferably at least part by mass, more preferably at most 2000 parts by mass, further preferably at most 200 parts by mass, most preferably at most 80 parts by mass.

  The scab and pericarp oil may be mixed and used in advance, or may be separately added to the solvent. The mixing method is not particularly limited, but a blender mixer or the like can be suitably used. When mixing, it is more preferable that the scab and the peel oil are mixed uniformly to some extent.

  As described above, it is preferable to further chop, paste, pulverize and so on the scab. Such pasting or the like may be performed before mixing with pericarp oil or a solvent, or may be performed after adding pericarp oil and / or a solvent to the scab. Further, the solvent may be added after the mixture of the scab and pericarp oil is made into a paste, or the paste may be added after the solvent is added to the mixture of the scab and pericarp oil. From the viewpoint of suppressing the scattering of flavor components of citrus fruits, it is preferable to further shred after adding the solvent, more preferably to perform pasting in a pressurized state, in a pressurized state It is more preferable to transfer to the next pressure extraction step in a state where the paste is formed and the pressure sealed is maintained.

  Next, the flavor component which citrus has is extracted using the mixture of a scab, pericarp oil, and a solvent under pressure and comparatively low temperature.

  In this invention, it is preferable that the temperature in the case of pressure extraction shall be 0 degreeC or more and 100 degrees C or less. If it is 0 degreeC or more, extraction efficiency can be maintained and temperature can be maintained uniformly comparatively easily. Moreover, if it is 100 degrees C or less, generation | occurrence | production and extraction of unfavorable flavors, such as a burnt flavor and an unpleasant flavor, can be suppressed more reliably. As the said temperature, 20 degreeC or more is more preferable, 30 degreeC or more is further more preferable, 90 degreeC or less is more preferable, and 80 degreeC or less is further more preferable.

  In the case of heating, the heating method is not particularly limited, and for example, a known heating method such as heating by steam or heating by electricity can be used.

  In the present invention, extraction is performed under pressure. Preferably, extraction is performed at a gauge pressure of 0.01 MPa or more and 50 MPa or less. If the said pressure is 0.01 MPa or more, it becomes possible to extract the flavor which citrus originally has more reliably and efficiently. On the other hand, if the pressure exceeds 50 MPa, the extraction efficiency tends to reach a peak and is not economically preferable. The pressure is more preferably 0.03 MPa or more, further preferably 0.05 MPa or more, more preferably 10 MPa or less, and further preferably 5 MPa or less. The gauge pressure referred to here is a relative pressure where the atmospheric pressure is zero.

In the present invention, the pressurization method is not particularly limited as long as pressurization is possible. Pressurization with water, nitrogen gas, It can be performed by a known method such as pressurization with CO ₂ gas or the like.

From the viewpoint of suppressing the generation of unfavorable flavor during extraction, the head space generated during pressurized extraction is replaced with an inert gas such as nitrogen gas or CO ₂ gas, or nitrogen gas or CO _{2 is} extracted into the extract. It is preferable to blow in _two gases.

  Moreover, it is preferable to stir at the time of pressure extraction from a viewpoint of extraction efficiency.

  The extraction time is not particularly limited and may be adjusted as appropriate. Although it depends on the form of the citrus raw material and the extraction temperature, it is preferably 30 seconds or longer, and preferably 120 minutes or shorter. If it is 30 seconds or more, extraction efficiency can be ensured more reliably, and if it is 120 minutes or less, generation and extraction of unfavorable flavors such as burnt flavor and unpleasant flavor can be more reliably suppressed. The extraction time is preferably 2 minutes or more, more preferably 5 minutes or more, more preferably 60 minutes or less, and further preferably 30 minutes or less.

  The temperature, pressure, and extraction time during extraction are preferably adjusted with each other taken into consideration. For example, when the temperature is 30 to 80 ° C., by performing pressure extraction at a gauge pressure of 0.03 to 10 MPa for 5 to 30 minutes, a flavoring agent with less energy consumption, economical and satisfactory flavor is more reliably obtained. can get.

  In the method of the present invention, after the pressure extraction, for example, the liquid phase part may be recovered by performing solid-liquid separation using a known separation means such as centrifugal separation, filter press, screw press or the like. Thereby, a desired flavoring agent can be obtained.

  In the case of performing solid-liquid separation, in order to prevent scattering of volatile aromatic components, it is preferable to cool the mixture to about room temperature after pressure extraction and then proceed to the next solid-liquid separation step. It is more preferable to carry out both the solid and liquid separation steps in a continuous sealed state, and the step of mixing and shredding the solvent and the citrus raw material, the extraction step and the solid-liquid separation step to be carried out in a continuous sealed state. Further preferred. When performing each process in a continuous sealed state, after mixing and shredding, it is transferred to the extraction process in a pressurized state, and further, after extraction, it is transferred to the solid-liquid separation process in a pressurized state. Solid-liquid separation can be performed. It can also be performed in a sealed state including the filling step into the container. Here, the sealed state means that it is not in direct contact with the atmosphere.

  In the present invention, it is possible to produce a citrus flavoring agent by freely combining two or more kinds of citrus scabs and pericarp oil, and two or more flavoring agents produced from one kind of citrus-derived material. It is also possible to use in combination.

  The citrus flavoring agent of the present invention means a flavoring agent that can impart the flavor originally possessed by citrus fruits by adding / mixing it to foods and beverages, etc., extracting the citrus flavoring components with a solvent, and performing solid-liquid separation. Although it is based on the liquid phase part collect | recovered after performing, the thing of the solid-liquid dispersion state before performing solid-liquid separation shall also be included in the citrus flavoring agent of this invention. In addition, the citrus flavoring agent of the present invention does not disturb the flavor because of less occurrence of off-flavor. In the present invention, the off-flavor means a chemical change of a component itself contained in a flavoring agent, a strange odor, a modified odor, a bad odor, etc. that are secondarily produced due to deterioration in quality due to the external environment.

  In the present invention, the term “flavor” means to have both aroma and taste, and the aroma includes aroma (balance of aroma).

  The citrus flavoring container according to the present invention is preferably made of glass, plastic, aluminum-laminated container, metal container, etc. from the viewpoints of preventing scattering of flavor components, storage properties, transportability, etc. The material is not particularly limited as long as it is a possible container.

  The citrus flavoring agent of the present invention is selected from known additives such as fragrances, sweeteners, colorants, thickeners, emulsifiers, preservatives, antioxidants, stabilizers, and anti-aggregation agents as necessary. Various additives, in particular food additives, can be added.

  The citrus flavoring agent of the present invention is preferably used for food and drink applications, but can also be used in various fields such as cosmetics. Although it does not specifically limit as food / beverage products, For example, it can utilize for fruit drinks, soft drinks, alcoholic beverages, ice cream, yogurt, etc., and can also be added at the time of manufacture or just before eating. Cosmetics is a generic term for scented products other than food and drink, such as fragrance products and cosmetics, and is not particularly limited, but includes, for example, beauty liquids, creams, hair conditioners, perfumes, fragrances, shampoos, rinses, Examples include soaps, toothpastes, and bath additives.

  This application claims the benefit of priority based on Japanese Patent Application No. 2011-82285 filed on April 1, 2011. The entire contents of the specification of Japanese Patent Application No. 2011-82285 filed on April 1, 2011 are incorporated herein by reference.

  EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to these examples. In the examples, “parts” and “%” are based on mass.

Example 1
Lemon sachet 40g, lemon peel oil 8g (mass ratio 5: 1) and 95% ethanol 96g are added to oster blender (Osterraiser; Junk pulse magic10_wh), and the sachet is shredded and mixed for 30 seconds. Went. The obtained shredded mixture was transferred to a portable reactor (manufactured by Pressure Glass Industrial Co., Ltd .; TPR-1). Extraction was performed with stirring at 40 ° C. for 30 minutes under a gauge pressure of 0.2 MPa. After extraction, the solid content was removed by filtration through a filter paper (ADVANTEC; No. 1 filter paper) to obtain 88 g of a lemon flavoring agent.

Example 2
Grapefruit flavoring agent 90g was obtained in the same manner as in Example 1 except that 24g of grapefruit scab and 24g of grapefruit peel oil (mass ratio 1: 1) were used, and the heating temperature was set to 70 ° C and the heating time was set to 10 minutes. .

Example 3
The same procedure as in Example 1 was performed except that 50 g of orange scabbard, 1 g of orange peel oil (mass ratio 50: 1), 96 g of 50% ethanol instead of 96 g of 95% ethanol were used as a solvent, and the gauge pressure was 4 MPa. As a result, 80 g of an orange flavoring agent was obtained.

Example 4
166 g of lemon flavoring agent was obtained in the same manner as in Example 1 except that 192 g of 95% ethanol was added, the heating temperature was 20 ° C., the gauge pressure was 0.02 MPa, and the heating time was 60 minutes.

Example 5
A grapefruit flavoring agent 34 g was obtained in the same manner as in Example 1 except that 40 g of grapefruit scabbard, 4 g of grapefruit peel oil (mass ratio 10: 1), 44 g of deionized water as a solvent, and a pressure of 10 MPa were used. .

Example 6
A mixed citrus flavoring agent 89 g was obtained in the same manner as in Example 1 except that 40 g of lemon sachet and 8 g of grapefruit peel oil were added.

Example 7
A mixed citrus flavoring agent 87 g was obtained in the same manner as in Example 1 except that 20 g of grapefruit scabbard, 20 g of orange scabbard, 4 g of lemon peel oil and 4 g of grapefruit peel oil were added.

Comparative Example 1
Lemon flavoring agent 81g was obtained like Example 1 except having used only 8.3g of lemon peel oil for the raw material.

Comparative Example 2
A lemon flavoring agent 82g was obtained in the same manner as in Example 1 except that only lemon peel oil was used as a raw material and the operation was performed in an open system without applying pressure.

Test Example 1 Quality Evaluation For 1 kg of deionized water, 74.8 g of granulated sugar, 2 g of citric acid, and 0.4 g of 3Na of citric acid were dissolved to prepare 3 kg of a beverage for evaluation of flavor. 200 g of the beverage was filled into the retort bag and subjected to retort sterilization at 121 ° C. for 10 minutes. About the drink which added each said flavoring agent 0.3g (0.15 mass%) to the obtained drink for evaluation, sensory evaluation was carried out by the panel 5 persons on the flavor (aroma and taste) and its titer according to the following criteria. .

Flavor 1-Inferior to Comparative Example 2 Flavor 2-Slightly inferior to Comparative Example 2 Flavor 3-Equivalent to Comparative Example 2 Flavor 4-Closer to Flavor Material than Comparative Example 2 Flavor 5-Equivalent to Flavor Material Potency 1- A little weaker flavor than Comparative Example 2-A little weaker flavor than Comparative Example 2-A titer 3-Equivalent to the flavor of Comparative Example 2-A little stronger flavor than Comparative Example 2-A titer of 5-Comparison The results are clearly shown in Table 1 as the average value of the evaluation by five persons.

  From Table 1, the effect of improving flavor and titer by pressure extraction was clear. In addition, it was clear that a flavoring agent excellent in flavor and potency could be obtained even if the combination of scab and pericarp oil was changed. Furthermore, it was also clear that the combination of scallop and pericarp oil helped to recreate the flavor of the citrus fruits used.

Test Example 2 Stability Evaluation Each flavoring agent 0.3 g (0.15% by mass) of Example 1, Comparative Example 1, and Comparative Example 2 was aseptically added to 200 g of the beverage for evaluation of Test Example 1 above. Thereafter, it was stored in the dark at 55 ° C. for 2 weeks. After storage, sensory evaluation of the flavor (fragrance and taste) and its titer was performed by five panelists according to the following criteria.

Flavor 1-Change from before storage Flavor 2-Slightly change from before storage Flavor 3-Equivalent to before storage Titer 1-Slightly weaker than before storage Titer 2-Slightly lower than before storage Potency 3-Storage Table 2 shows the average results of evaluation by five people.

  From Table 2, it is considered that the flavor changed in Comparative Examples 1 and 2 and off-flavor was generated, but in Example 1, the flavor did not change much. Therefore, it was clear that the combination of scab and pericarp oil was useful for improving the temporal stability and thermal stability. It was also clear that pressure extraction was related to the high titer after the storage test. It was also clear that a combination of both yielded a citrus flavoring agent that was excellent in both stability and potency.

Test example 3
In order to confirm the change over time of the off-flavor considered to have occurred in Test Example 2, each flavorant of Example 1 or Comparative Example 2 was added to 200 g of the evaluation beverage of Test Example 1 in the same manner as Test Example 2. After aseptically adding 0.3 g (0.15%), the sample was stored at 55 ° C. in the dark and stored for 0, 3, 7, and 14 days for component analysis. The component analysis was performed as follows. After adding 0.308 mg of 2-nonanal as an internal standard substance to 180 mL of a sample, an aroma component was extracted three times with 15 mL of methylene chloride (total 45 mL) using a 200 mL separatory funnel. The extract was dried over sodium sulfate, concentrated to 1.0 mL with a rotary evaporator, and subjected to GC / MS analysis. The peak area value of the internal standard substance (2-nonanal) on the GC / MS chart was set to 1.711 ppm, and the concentration of the off-flavor component was calculated from the peak area value. As an off-flavor indicator component, p-methylacetophenone and p-cresol, which are known as lemon off-flavors, were analyzed. The results are shown in Table 3 and FIGS.

  As shown in Table 3 and FIGS. 1-2, when the citrus flavoring agent of Comparative Example 2 produced by the conventional method is stored, it can be seen that the amount of off-flavor components generated increases with time. On the other hand, in the citrus flavoring agent of Example 1 produced by the method of the present invention, it can be seen that the amount of off-flavor components generated during storage is clearly suppressed. Thus, it was demonstrated that the citrus flavoring agent produced by the method of the present invention has a high quality with a fragrance hardly changing over time.

Example 8
(1) Three egg yolks and 45 g of granulated sugar were mixed, and 100 mL of milk was further added and mixed. After that, it was stirred over a low heat to prevent boiling. After a little thickening, it was removed from the fire before the eggs hardened and cooled with ice water.

  (2) 100 mL of fresh cream was put into a bowl and whipped into iced water while being applied to ice water. Next, the lemon flavoring agent 0.5g produced in Example 1 was added to the mixture of said (1), and also it mixed little by little, stirring the said fresh cream. The resulting mixture was wrapped in wrap and cooled in a -4 ° C freezer for 2 hours. The obtained material was put into an ice creamer and put in a freezer at −22 ° C. as it was. Ice cream was obtained after 3 hours. The obtained ice cream was an ice cream having a lemon flavor. From the above results, it was revealed that an ice cream having a fresh lemon flavor can be easily produced by using the citrus flavoring agent obtained by the present invention.

Claims (5)

Mixing the separated citrus-derived scabs, citrus-derived pericarp oil and solvent, and extracting the flavor components of the citrus at 0 ° C. or higher and 100 ° C. or lower under pressure, including citrus flavor Manufacturing method.   The method for producing a citrus flavoring agent according to claim 1, wherein the scab is one or more selected from lemon, grapefruit, and orange.   The method for producing a citrus flavoring agent according to claim 1 or 2, wherein the skin oil is one or more skin oils selected from lemon, grapefruit and orange.   The method for producing a citrus flavoring agent according to any one of claims 1 to 3, wherein a ratio of the capsule to the skin oil is 1 or more and 50 or less in mass ratio.   The method for producing a citrus flavoring agent according to any one of claims 1 to 4, wherein the solvent comprises water, ethanol or a mixture thereof.