Characterization of Chinese regional characteristic Citrus: Sensory, nutrition and volatile flavor of “Orah” (Citrus reticulata Blanco) in Wuming and Brown navel Orange (Citrus sinensis) in Zigui

“Orah” ( Citrus reticulata Blanco) and brown navel orange ( Citrus sinensis , ZC) are Chinese regional characteristic citrus. In this research, the sensory, nutrition and volatile flavor of Orah and ZC were analyzed by combining sensory evaluation with instrument analysis. The pulp and pericarp of Orah were orange-yellow. It was rich in juice, smooth in taste, with a strong sweet and citrus aroma. The pulp and pericarp of ZC were orange-yellow and brown-yellow, respectively. It was juicy, with strong sweet and orange aroma. Both Orah and ZC possessed abundant soluble solid and titratable acid. In addition, Orah and ZC were rich in total carotenoid and vitamin C, respectively. Several compounds, such as d -limonene, β-myrcene and hexenal, have worked together forming the volatile flavor of Orah and ZC. This study provides a multi-dimensional and deeper understanding of the unique qualities and intrinsic values of Orah and ZC. • •Orah was rich in juice, smooth in taste, with a strong sweet and citrus aroma. • •ZC was juicy, with strong sweet and orange aroma. • •Both Orah and ZC possessed abundant soluble solid and titratable acid. • •Orah and ZC were rich in total carotenoid and vitamin C, respectively. • •Different chemical families together formed the volatile flavor of Orah and ZC.