The characteristic taste and flavour of Citrus Kabus, Citrus Junos and Citrus Daidai were studied in connection with the use of thined-out fruit of Citrus Unshiu as a citrus vinegar. 1) Silica gel chromatographic method for the separation of organic acids was reexamined and modified. 2) Organic acids and aromatic compounds in the fruits being in season were inquired and some of the components were proposed as the character-giving substance. 3) The seasonal variation in each fruit components was studied late in July to late in October.