Abstract The volatile constituents of fresh calamondin (Citrus madurensis Lour.) cultivated in the Philippines were investigated by GC and GC/MS. As a result, 58 and 98 compounds were identified from the peel and juice volatile concentrates, respectively. The characteristic flavor components of calamondin were examined by GC-olfactometry. Limonene, cis-linalool oxide, linalool, Î±-terpineol, (E,E)-2,4-decadienal, and methyl N-methyl anthranilate had high flavor dilution factors. Additionally, the enantiomeric ratio of limonene, linalool, terpinen-4-ol and Î±-terpineol in calamondin were measured by chiral GC.