In this study, the quality characteristics and touch of oriental sauces run with the addition of yuza juice were analyzed. As the amount of yuzu juice added, water content, salinity, and pH decreased, while sugar content and acidity increased. And the viscosity was 60 (cP) only in the 8% added group. The L value and a value of chromaticity were the highest at 26.05 and 3.15 in the 4% added group, respectively, and the b value increased to 5.77 in the control group and 6.38 to 8.17 in the 2~8% added group, indicating a deep yellow color. In the group containing 2~8% of oriental sauce with yuza juice added, the total polyphenol and total flavonoid contents continuously increased to 7.54~9.33 mg/mL and 273.93~387.31 ㎍/mL, respectively. In addition, the DPPH and ABTS radical scavenging ability increased to 80.86~83.65% and 94.26~95.09%, respectively, in the added group, confirming the antioxidant activity of yuzu oriental source. And the overall acceptability of the sauce was the highest at 5.87 in the 4% yuza juice added group.