Orange Attributes

Sensory factors
Skeletal model of octyl acetate
Octyl acetate, a volatile compound contributing to the fragrance of oranges

The taste of oranges is determined mainly by the relative ratios of sugars and
acids, whereas orange aroma derives from volatile organic compounds, including
alcohols, aldehydes, ketones, terpenes, and esters.[60][61] Bitter limonoid
compounds, such as limonin, decrease gradually during development, whereas volatile
aroma compounds tend to peak in mid– to late–season development.[62] Taste quality
tends to improve later in harvests when there is a higher sugar/acid ratio with
less bitterness.[62] As a citrus fruit, the orange is acidic, with pH levels
ranging from 2.9[63] to 4.0.[63][64]

Sensory qualities vary according to genetic background, environmental conditions

during development, ripeness at harvest, postharvest conditions, and storage
duration.[60][61]