Abstract: The aroma constituents of two cultivars orange juice were studied. During the analysis, simultaneous distillation- extraction-gas chromatography-mass spectrometry was used, and 73 aroma constituents were identified. The result showed that esters, alcohols, aldehydes, alkenes and ketones were the major constituents. A total of 62 compounds were identified in the Jinchen orange juice, while 32 compounds were identified in the Miyagawa Wase orange juice. The contents and varieties of the aromatic constituents behaved differently in two cultivars orange juice. During the production process of orange juice, different orange juice should be considered to be combined together in a certain proportion, so that orange juice with higher quality can be produced.

Key words: Jinchen, Miyagawa Wase, simultaneous distillation-extraction (SDE), GC-MS, aroma constituents