8 local citrus cultivars including Citrus reticulata Blanco cv. Huagan No.2，C.hybrid ‘Ehime Kashi No.28’，C. reticulata cv. Kanpei，C. reticulata cv. Jinqiu Shatangju，C. sinensis （L.） Osbeck cv. Zaohong，C. sinensis cv.Yuanhong Newhall，C. sinensis cv. Changhong Newhall，C. sinensis cv. Robertson were used to systematically evaluate the differences in the fruit quality and flavor characteristics among major citrus cultivars cultivated in the Yichang Area，Hubei Province.A comprehensive assessment was conducted by measuring the appearance attributes and physicochemical parameters of fruit，in combination with intelligent sensory detection using an electronic tongue and an electronic nose，and quantitatively descriptive sensory evaluation by trained panelists.Correlation analysis，principal component analysis，hierarchical cluster analysis，and related multivariate methods were employed to conduct a comprehensive evaluation of citrus fruit quality.The results showed there were significant differences in the appearance，physicochemical properties，taste attributes，and aroma characteristics among the 8 citrus cultivars.Jinqiu Shatangju was characterized by the small size of fruit and a high soluble solids-to-acidity ratio，while Changhong Newhall had a relatively high content of acid and sugar-acid components.Kanpei produced larger fruits，whereas the overall quality of fruit in Yuanhong Newhall and Changhong Newhall were relatively balanced.The size of fruit was significantly negatively correlated with the soluble solids-to-acidity ratio，while the content of sugars，organic acids，and vitamin C had varying degrees of coordinated variation.It is indicated that the balance of sugar-acid is a key determinant of flavor quality in citrus.Analyses with electronic tongue and electronic nose effectively distinguished the taste and aroma profiles of different citrus cultivars，with results broadly consistent with physicochemical measurements and sensory evaluation.The content of sucrose，soluble solids-to-acidity ratio，and responses of aroma-related sensors among the indexes evaluated were identified as core indexes for assessing the fruit quality in citrus.The overall ranking of sensory preference was not entirely consistent with the ranking of principal component.The established multidimensional evaluation system of fruit quality integrating physicochemical indexes with intelligent sensory detection and human sensory assessment can comprehensively and objectively characterize the overall quality of fruits in citrus.It will provide a scientific reference for the comparison，selection，and differentiated utilization of citrus cultivars.