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SUMMARY— Two approaches were used in a study of compounds contributing to the aroma of Hamlin oranges, which had been carefully handled to prevent release of peel‘oil. Volatile aromatic compounds emitted from the oranges on storage, and less volatile aroma compounds present on the cuticle of the fruit were isolated and analyzed. The volatile aroma of the stored oranges seemed to be contributed by ethyl esters, particularly ethyl butyrate, while sesquiterpene hydrocarbons appeared to be responsible for the persistent odor from the cuticle of fresh oranges. Volatile compounds definitely identified include ethyl acetate, ethanol, ethyl butyrate, limonene, ethyl caproate and ethyl caprylate. The sesquiterpene hydrocarbons on the cuticle consisted chiefly of valencene, with lesser amounts of elemene, caryophyllene, farnesene, humulene and cadinene.