Aroma composition of blood orange juices obtained from Moro and Sanguinello (Citrus sinensis L Osbeck) was analyzed by sensory and instrumental analyses. Liquid-liquid extraction with dichloromethane was used for extraction of volatile components. According to sensory analysis, the aromatic extract obtained by liquid-liquid extraction was representative of blood orange juice odour. A total of 83 and 78 aroma compounds, including alcohols, esters, terpenes, terpenols, aldehydes, acids, ketones, volatile phenols, and lactones were identified in the Moro and Sanguinello juices, respectively. Of these, 15 volatile components presented odour activity values (OAVs) greater than 1, with DL-limonene, nootkatone and linalool being those with the highest OAVs in both cultivars. (c) 2011 Elsevier B.V. All rights reserved.