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Abstract BackgroundThe necessity to help farmers improve yields has resulted in many years of agricultural research focused on productivity and disease resistance, neglecting other areas of fruit quality such as flavor, health benefits, and external appearance. Nitrogen is required for several biochemical processes. However, reducing N fertilization can increase the synthesis of antioxidants and volatile aroma compounds. Four‐N rates (0 (N0), 45 (N1), 90 (N2), 179 (N3), and 269 (N4) kg ha⁻¹) were tested each year from 2011 to 2017 in two peach varieties melting flesh (MF) ‘TropicBeauty’ (TB), a soft texture peach, and non‐melting flesh (NMF) ‘UFSharp’ (UFS), a crispy texture peach, to determine the effect of N on nutritional value and flavor. ResultsThe phytochemical composition of the NMF ‘UFSharp’ (UFS) and MF variety ‘TropicBeauty’ (TB) were not cleared affected by N rates. Volatile synthesis was little affected by N. The sensory evaluation showed that consumers preferred MF peaches compared with NMF, because of its juiciness. ConclusionsNitrogen fertilization had minor effects on peach fruit phytochemical composition, volatile aroma compounds, and consumer acceptability. The N effect could had been influence by pruning practices, training of the orchard, and the delay of fruit developmental period.