For analyzing the useful components in kanpei and natsumi, volatile as well non-volatile were analyzed using HPLC GC/MS. Kanpei natsumi juices contain free sugars organic acids which are involved imparting sweet sour flavors. Analysis of sugar content revealed that sucrose was 6.53±0.31 g/100 g 7.36±0.28 respectively. The citric acid, is an 0.99±0.04 0.87±0.06 g/100g, analysis 20 different amin...