To provide a method of suppressing green leaf-like flavor of Japanese pepper oil, and to provide a production method of a Japanese pepper flavor oil composition.SOLUTION: A method of suppressing green leaf-like flavor of Japanese pepper oil includes mixing 3 to 45 pts.mass of red pepper oil with 100 pts.mass of Japanese pepper oil. A production method of a Japanese pepper flavor oil composition includes a step of mixing 3 to 45 pts.mass of red pepper oil with 100 pts.mass of Japanese pepper oil, wherein the Japanese pepper oil is obtained by steps including: (a1) a step of obtaining Japanese pepper mixed oil by mixing 1 to 12 pts.mass of one or two kinds selected from fruits or fruit skins of Japanese pepper with 100 pts.mass of edible oil； (a2) a step of maintaining the Japanese pepper mixed oil at 50 to 90°C； and (a3) a step of removing a solid content from the maintained Japanese pepper mixed oil, and red pepper oil is obtained by steps including: (b1) a step of obtaining red pepper mixed oil by mixing 1 to 18 pts.mass of red pepper with 100 pts.mass of edible oil； (b2) a step of maintaining the red pepper mixed oil at 100 to 180°C； and (b3) a step of removing a solid content from the maintained red pepper mixed oil.SELECTED DRAWING: None【課題】山椒油の青葉様風味の抑制方法及び山椒風味油脂組成物の製造方法の提供。【解決手段】山椒油１００質量部に対して、唐辛子油を３～４５質量部配合する、山椒油の青葉様風味の抑制方法。山椒油１００質量部に対して唐辛子油を３～４５質量部配合する工程を含み、山椒油が（ａ１）食用油脂１００質量部に対し山椒の果実又は果皮から選ばれる１種又は２種を１～１２質量部混合して山椒混合油脂を得る工程、（ａ２）山椒混合油脂を５０～９０℃で保持する工程、及び（ａ３）保持した山椒混合油脂から固形分を除去する工程を含む、工程から得られ、唐辛子油が（ｂ１）食用油脂１００質量部に対し唐辛子を１～１８質量部混合して唐辛子混合油脂を得る工程、（ｂ２）唐辛子混合油脂を１００～１８０℃で保持する工程、及び（ｂ３）保持した唐辛子混合油脂から固形分を除去する工程を含む、工程から得られる、山椒風味油脂組成物の製造方法。【選択図】なし
