It was aimed to study the chemical characteristics and volatile compounds of juices extracted by press (PE) and centrifugal extractors (CE). Citrons cut up cross direction were used as samples in PE. Proportion ratio of peel, flesh, and seed of citron were 43.9, 39.4 and 16.7%, respectively. Yield of juice increased with weight to 120g of citron fruit. pH, brix, pulp, oily materials, amino nitrogen and yield of juice extracted by CE were higher than those of juice by PE. Acidity and transmittance of juice extracted by PE were higher than those of juice by CE. Free sugars of citron juice were consisted of fructose, glucose and sucrose. Free sugar contents of juice by CE were twice as much as those of PE. Major volatile compounds of total steam distillation matters of citron juice extracted by PE were dl-limonene, ${gamma}-terpinene;{eta}-farnesene$, sabinene, linalool, ${eta}-myrcene$ and terpinolene, while those by CE were dl-limonene, ${gamma}-terpinene$, sabinene, ${eta}-myrcene,;{alpha}-pinene$, linalool and terpinolene. dl-Limonene and ${gamma}-terpinene$ consisted of $73{sim}83%$ of total volatile compounds. dl-Limonene of juice by CE increased about 6% that of juice by PE. ${eta}-Farnesene$ were observed trace in juice by CE but presented in 7% in juice by PE. The results would suggested that chemical characteristics and volatile compounds of citron juice seemed to depend on extraction methods.