Study emichment of hydrocarbon oxygenated constituents from Doan Hung pummelo essential oil, Ham Yen orange oil and Ham Yen lime oil was developed with ethanol (96 percent and 70 percent). Citrus peel oils after emichment of hydrocarbon oxygenated constituents, they were flavoring by the principle of Jan-Carl and the flavoring base were betacyclodextrin and maltodextrin. The flavoring procedure were as folloings: homogenisation at 1500 rpm for 15 minutes
complexing at 40°C for 12 hours, drying at 60°C in 18 hours then grinding and packaging. By using GC-MS method. 40 components were identified. Citrus peel oils flavoring was smooth white powder with original odour, soluble in water and ethanol.