Abstract: In order to select the best yeast for navel orange wine processing,six kinds of yeast,BV818,DV10,RV002,RV171,K1 and L2323 were used in Langfeng navel orange fermentation,separately. The physicochemical properties and flavor compounds were analyzed by UPLC and HS-SPME-GC-MS. Odor activity value(OAV)and principal component analysis were used for analysis and comprehensive evaluation. The results showed that the content of total flavonoids of K1,L2323,DV10 and RV002 fermented navel orange wine were higher than CK,and the "post bitterness" of limonoids of RV171,RV002,DV10 and K1 decreased significantly. A total of 86 aroma components were detected in 6 samples. The aroma components of each sample were 24~39,with the highest alcohol content,accounting for 49.44%~78.58% of the total aroma,and the most esters were OAV>1,which contributed the most to the aroma of the wine. Isoamyl alcohol,ethyl octanoate,phenylethyl acetate,ethyl decanoate were the main aroma substances of navel orange fruit wine,which make the characteristics of flower and fruit flavor outstanding. Five principal components were extracted by principal component analysis,the cumulative variance contribution rate was 93.99%,which could better reflect the comprehensive quality of navel orange wine. The ranking from high to low was DV10,RV171,RV002,L2323,BV818,K1. Combined with sensory evaluation,DV10 was the suitable yeast for navel orange wine brewing.