As linked in WineTerroirist, there's a somewhat interesting article in 750Daily on the Science of Orange Wines:
by PaulAdams of CooksIllustrated.

Orange wines thus have some of the mouthfeel and bitterness of reds, but with aromatic character from the white grapes that are used. “The variation among these wines,” says Boulton, “is the perfect example of what happens when you do the same thing—which is practically nothing—in different locations with different grapes.”

I find that with some/many orange wines (meaning an skin-contact white, whether made in an oxidative or reductive manner...a distinction most people fail to make), the varietal character, the aromatics of the grape variety, is obliterated by the phenolic character. The orange wines I find most interesting are those that have a relative light phenolic character, but still retain some of the grape aromatics. SamBilbro does this very well with his superb Cortese, made by making a fraction with skin-contact, a fraction direct-to-press, and then blending the two. FloridaJim does this well in his Ribolla by doing several pump-overs of the juice over the skins after its been pressed.
Anyway, a somewhat interesting article that's a quick read.