| abstract |
The invention provides a method of the preparation of a citrus concentrated aroma component which has flavorous strength sufficient to be used as a flavor and fragrance's raw material, imparts a fresh feeling, fruit juice feeling and natural feeling to drinks or flavorous compositions and also has an effect of masking the smell of citrus juice caused by heating. The method of producing a citrus concentrated aroma includes concentrating fruit juice continuously under reduced pressure such that the concentration of flavorous components is in excess of 100 to 150 times that of the fruit juice until the alcohol content is increased up to 1 to 7% by weight, adding a filtering aid to the concentrated citrus recovery solution to carry out filtration and floating and separating the essence oil. The remaining concentrated citrus recovery solution, from which the essence oil is removed, is introduced into a spinning cone column (SCC) to treat the recovery solution in the condition that the temperature in the column is 40 to 80° C., the strip ratio is 1 to 10% and the operating pressure is 0.2 to 40 kPa. |