| 摘要 |
PROBLEM TO BE SOLVED: To efficiently obtain a water-soluble flavor agent from a citrus fruit. SOLUTION: A ground material, squeezed lees or pericarp of a citrus fruit such as Citrus junos, Citrus sphaerocarpa, Citrus sudachi, lemon or the like is immersed in a hydrous alcohol solution having dissolved a plant tissue disintegrating enzyme and filtered to give the objective citrus flavor agent. |
