Aromatic profile of navel oranges of different qualities during the commercial season in Valencian Community

Offering high-quality products is a challenge in the agri-food industry, where preserving the orange aroma is an essential factor for consumer acceptance, and it is influenced by commercial category, ageing, and other variables. This study analyzed volatile compounds (VOCs) in navel oranges (extra class, class I, class II) over three months in 2023 (February–April) and linked them to physicochemical properties: juice percentage, maturity index, juice color index and vitamin C. Results showed significant increase in the first 3 properties by season's end, while vitamin C was higher early on. Among 44 identified VOCs, d-limonene, a terpene comprising 76 %–92 % of the total, remained unaffected by fruit quality or marketing period during the first 13 weeks. Then, it decreased in lower qualities. Terpenes were linked to juice yield and vitamin C, esters to juice content and juice color index, alcohols showed time-dependent changes, and aldehydes were related to juice color index.