Abstract: In current study, volatile aromas in fruit peels and pulps from four different sweet orange varieties including Jinxiataoye orange were extracted by headspace solid phase microextraction technology and then analyzed by gas chromatograph mass spectrometer, finally quantified with relative content by normalization method. The findings will contribute to the dissection of fruit volatile aroma in Jinxiataoye orange and extension, application of Jinxiataoye orange in future.

Key words: sweet orange, taoye orange [Citrus sinensis （L.） Osbeck cv. Taoye Cheng], volatile aroma, comparative analysis