"Flavor element from the oils"
Yes the citrus from my back yard is loaded with acid and oils - unlike most store-bought citrus which is typically de-zested and sometimes sealed with wax - so maybe the recipes I followed assumed store-bought and led me to use too much. Grapefruit flavor I prefer...
Very curious about citric acid concentration from citrus zest finely grated on a cheese grater - as I have plenty available - compared to acid blend or citric acid. Any recommendations concerning zest vs packaged acids?
