The composition of the volatile fraction and of the non-volatile residue of the Maltese sweet orange oil (laboratory-prepared) was studied by GC, GC/MS and HPLC. Sixty-two components were identified in the volatile fraction. The main component was limonene (92,6%); moreover, a high content of carbonyl compounds was also found. Six polymethoxylated flavones were identified in the non-volatile residue: 5,6,7,8,4′-pentamethoxyflavone (tangeretin), 3,5,6,7,8,3′,4′-heptamethoxy- flavone, 5,6,7,8,3′4′-hexamethoxyflavone (nobiletin), 5,6,7,4′-tetramethoxyflavone (tetra-O-methylscutellarein), 3,5,6,7,3′,4′-hexamethoxyflavone and 5,6,7,3′4′-pen-tamethoxyflavone (sinensetin). The Maltese oil composition was compared to that of different cultivars of sweet orange previously analyzed.