| abstract |
The present invention provides an emulsified fragrance composition having improved transparency and flavor development when the emulsified fragrance composition is used in foods. By preparing an emulsified fragrance composition by finely dispersing or emulsifying an oil phase component obtained by mixing and dissolving an oil-soluble fragrance and an oil-soluble component at a specific ratio in an emulsifier solution at a specific ratio, It has become possible to dramatically improve the transparency and flavor when added to food. |