Abstract: In this study, the volatile compounds of orange juice with different content of orange oil were identified by headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), and their sensory quality was analyzed via sensory evaluation. Meanwhile, the stability was investigated by rapid stability analysis instrument. The results showed that the detected aromatic compounds in orange juice increased from 19 to 71 after the addition of orange oil, mainly including terpenes, alcohols, esters, aldehydes, and ketones. With an increment of orange oil, the contents of D-limonene, β-myrcene, α-pinene, linalool, sabinene and decanal were markedly enhanced. Further results showed the key aroma compounds of orange oil were terpenes, alcohols, and aldehydes. Among them orange juice with 0.10% orange oil performed the best of taste and overall flavor. In addition, when the addition of orange oil was higher than 0.10%, the phenomenon of floating and sinking, and severe floating was gradually observed in orange juice, which significantly affected the stability of orange juice. This study reveals the effect of orange oil on the flavor and stability of orange juice, which will provide a reference for the processing of orange juice and the development of orange juice beverage.