Baking – bakery emulsion and how is it different from flavoring extract

You can try a few things.

1. Use just the zest from the peel, and then slice and remove the pith and use just the inside.
2. Pre-boil the lemon peels, then add them to your main dish.
3. Remove the lemons before the bitterness gets too strong (i.e. when you tasted the dish the first time) but while there's still a strong taste.

This works because the citrus oils (which are a major primary flavor contributor) are just in the top layer of the peels, while the acid is in the inside. The pith is just plain bitter.

Orange extract is - as this term says - an extract of oranges. The aroma of oranges is often extracted at first as an oil. To make this extract soluble to water, the aroma is extracted to ethanol (alcohol) and may be diluted with water. Extracts should be used sparingly because the aroma is concentrated. (Pure) Extracts may have a relatively short shelf life since they are made from natural ingredients.

Hoever, the term orange flavoring does neither say from where the flavor comes from nor says something about the relative concentration. The flavor can be from real oranges (which is unlikely, otherwise it would be called "extract") or other natural sources (e.g. from a culture of fungi) or can be artifical. Flavoring comes in liquid (as an oily or alcohol-containing "extract" like this:

) or dry form (as grains or flakes). Flavorings can have longer shelf life because the artificial flavoring might be more stable and other (artificial) preservatives might be allowed. Oh, and (artificial) flavoring is likely much cheaper.

In your case - if you don't intend to flavor beverages or very watery food - I would use orange oil or flavoring "flakes". If you want to flavor beverages, I think you must use these flavoring "flakes" if you want to avoid alcohol.