Abstract: Abstract: Compared the different effects on the aroma quality of common citrus juice-jinchen juice from FMC (Food Machinery Corporation) medium-sized concentrated citrus juice production line with that from laboratory simulation concentrated citrus juice production line, this paper aimed to select a operation mode to improve the quality of concentrated citrus juice. During the above two production procedures, other quality attributes of Jinchen juice were also involved in this paper. The sensory evaluation indicated that both of the unit operations on the above ways lead to the change of the citrus juice intrinsic flavor: The homogeneity operation of laboratory simulation concentrated citrus juice production line increased the sorts of the fragrance component. After the concentration and sterilization operation, juice from the production line in the factory possessed some new volatile compounds like 2-nonyn-1-ol, 2-methyl cyclopentanone which were not detected from laboratory products. The unit operation on laboratory line had a smaller impact on the total acidity, Vc, total sugar of the Jinchen juice and the color of concentrated citrus juice from the production line in the laboratory was much closer to a fresh one.