To provide a citrus-note perfume composition having good preference and lasting property, effective for improving the flavor and taste and masking the peculiar odor of a food raw material, stable even in an acidic/basic region and free from the inhibitory action on the action/function of the food raw material in contrast to the conventional citrus-note perfume composition which is unsatisfactory in the category of the masking of the food raw material, improvement of the flavor and taste of the raw material and the preference such as refreshing feeling and exhilarating feeling, and provide the perfume composition.

The citrus-note perfume composition is produced by compounding one or more specific natural or synthetic perfumes selected from (A) natural essence, (B) esters, (C) alcohols, (D) aldehydes, (E) ketones, (F) phenols, (G) ethers, (H) lactones, (I) hydrocarbons, (J) nitrogen-containing and/or sulfur-containing compounds and (K) acids.