Abstract: The invention has an object of providing a method of the preparation of a sugar-like flavorous component which imparts a mellow feeling to beverages and flavorous compositions and retains a live flavor even if it is diluted thousands times. The method of the preparation of a sugar-like flavorous component includes steps of adding 1.5 to 3 parts by weight of ion exchange water and 0.02 to 0.05 parts by weight of ethanol to 1 part by weight of molasses in a feed tank, mixing and dissolving these components thoroughly with stirring, and introducing the resulting solution into a spinning cone column (SCC) to treat the solution in the following condition: the temperature in a column: 40 to 60° C., strip rate: 0.5 to 7% and the degree of pressure reduction: 70 to 100 kPa.

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.