The volatile compounds of naoshichi (Citrus tuguma-suduchi Hort. ex Tanaka) and Tahiti lime (Citrus htifoliu Tanaka) whole cold-pressed oils were determined by capillary GC and GC-MS. Sixty components were identified in the naoshichi oil, 38 of them for the first time, among which p-sinensal was notable. The oil was constituted mostly of monoterpene (98.2%) and sesquiterpene (1. YO) hydrocarbons, and a minor percentage of oxygenated compounds (0.7%). The major constituents of the naoshichi oil were limonene (90.5%), y-terpinene (4.2%), myrcene (1.8%), a-pinene (1.0%), tram-p-farnesene (0.8Y0), decanal (0.3%), P-pinene (0.3%), and terpinolene (0.2%). In the Tahiti lime oil, 76 components were identified, among which isopiperitenone, truns-dodec-2-enol, trans-a-bisabolene, a-cubebene, and P-cubebene have not been previously reported in the lime oil. Monoterpene hydrocarbons (89.9%) formed the main chemical group of the oil, followed by carbonyls (3.8%), sesquiterpene hydrocarbons (2.7%), esters (2.5%), and alcohols (1.0%). The abundant constituents of the lime oil were limonene (52.2%), y-terpinene (17.0%), f3-pinene (13.0%), citral (3.5%). a-pinene (3.2%), sabinene (2.0%), neryl acetate (1.4%), geranyl acetate (1 .OO/), a-bergamotene (O.8%), and P-bisabolene (0.8%). The components of the two sour Citrus oils are presented, and discussed relative to other Citrus fruits.