Abstract: The sensory evaluation method was used to evaluate the difference between steam distilled green kumquat essential oil and pressed green kumquat essential oil,the volatile components of the two were analyzed by gas chromatography-mass spectrometry. The results showed that the steam-distilled green kumquat essential oil and the pressed green kumquat essential oil showed obvious differences in appearance and aroma. The kumquat essential oil obtained by distillation was a colorless and transparent oily liquid, while the green kumquat essential oil obtained by the pressing method was a cyan transparent oily liquid, and the performance of the pressed green kumquat essential oil in terms of freshness, green aroma and characteristic aroma was obviously better than that of the steam-distilled green kumquat essential oil. The green kumquat essential oil by steam distillation was identified 40 compounds, including 16 alkenes, 13 alcohols, 6 esters, 4 aldehydes and 1 ketone, with the proportion of 81.40%, 6.24%, 2.85%, 1.97% and 0.07%, respectively. 47 kinds of compounds were identified in the pressed green kumquat essential oil, including 19 alkenes, 13 alcohols, 8 esters, 5 aldehydes, 1 ketone and 1 hydrocarbon, with the proportion of 78.01%, 11.77%, 5.73%, 2.60%, 0.14% and 0.91%, respectively. Finally, the aromatizing test in green kumquat juice was conducted. The optimal scheme was to add 0.20% of distilled green kumquat essential oil and 0.05% of pressed green kumquat essential oil simultaneously.

Key words: green kumquat essential oil, sensory assessment, gas chromatography-mass spectrometry（GC-MS）, composition, aromatization