Abstract: In this study，the normal quality，volatile compounds，soluble sugars，organic acids and other flavor metabolites were determined in four mature Bingtang orange sample from Hongjiang in Hunan and Xinping in Yunnan. A correlation analysis was further performed between above indicators and the experiment data of consumer preference and flavor intensity，aiming to determine their flavor differences and identify associated flavor compounds with consumer preference. The result showed that Bingtang oranges from Yunan were superior in terms of mastication，aroma and overall quality. While Bingtang oranges from Hunan had higher organic acids and lower soluble sugars，and hence richer full flavor. In addition，the volatile components were more similar in four samples，while the content of most volatile compounds were significantly higher in peels of sweet orange samples from Yunnan. Therefore，the aroma of Bingtang orange from Yunan was stronger，and the sample from Hunan have a softer aroma. Furthermore，35 different flavor compounds were screened by orthogonal partial least squares discriminant analysis（OPLS-DA）for distinguishing the flavor qualities of Bingtang oranges between the two regions. Among them，L-proline and (E)-2-hexenal were higher in Hunan samples，whereas D-Limonene，β-Myrcene，α-Pinene，Valencene and γ-aminobutyric acid were more abundant in the fruit sample from Yunnan. And these volatile compounds were determined as biomarkers for the sensory differences of the Bingtang oranges from two regions. And correlation analysis showed that malic acid，citric acid，octanal and (E)-2-hexenal were highly correlated with taste and aroma attributes，respectively，serving as the main driving factors influencing consumer preferences.

Key words: orange, flavoromics, metabolites, sensory evaluation, consumer preference test