I think if you want to get a high aroma per ml, use a high amount of yuzu peel. But make sure the fruit is completely covered.
I did discover that a single sliced lemon in a batch of lychee infused gin (750ml, plus about 500g lychee) is quite powerful, though, so you probably don't need to be too extreme. I'm not sure it would work as a baking essence, but it's pretty strong lemon flavor as an undiluted drink.
I'm pretty sure most citrus fruits would produce an interesting result. If it's not strong enough for baked goods and caramels, it would probably be fine for a sauce.
The other alternative is to think in terms of cocktail bitters, though they usually don't have one dominant note. http://spiritsandcoc...o-make-bitters/
It occurred to me that you can make a reasonable essence either by infusing yuzu peel in a high alcohol spirit (the higher proof the better, but at least 40%; 60-75% would probably work better), and you might get reasonable results from a neutral vegetable oil infusion.
Why didn't I think of that?? I've got some vodka left from my vanilla-making experiment, too!
Any suggestion as to how much peel per, say, 100ml of vodka? I think I have about 300mL of vodka left, so I could use it all up!
That would probably work for sudachi, too, wouldn't it?
Edited by JasonTrue, 11 May 2009 - 04:55 PM.