The present invention is concentrated orange flavor and aroma compositions prepared by the extraction of organic orange flavor and aroma compounds by a dense solvent gas. The compositions are characterized by high concentrations of ethyl butyrate (at least about 0.50%) and valencene (at least about 5%), and a low concentration of decanal (less than about 0.35%). They are prepared by a process comprising the steps of: a) contacting organic orange flavor and aroma compounds with a solvent gas having a temperature between its critical temperature and about 100°C (212°F), and having a reduced pressure between about 0.56 and about 1.31, to extract flavor and aroma compounds the majority of which have a molecular weight less than or equal to that of limonene; b) separating the solvent gas and dissolved compounds from the remaining undissolved compounds; and c) separating the dissolved compounds from the solvent gas. The composition can be added to orange juice and orange beverages to anhance fresh orange flavor.