citrusy

Citrusy is a descriptive term used in food, beverage, perfumery, and related fields to denote flavors or aromas reminiscent of citrus fruits such as lemon, lime, orange, or grapefruit. As a broad sensory category, it signals brightness, freshness, acidity, and a certain tang or zest. The term does not refer to a specific compound but to a spectrum of notes common to citrus fruits.

In wines, citrusy notes may appear as fresh lemon, lime, or grapefruit aromas; in white wines like Sauvignon Blanc, Riesling, or sparkling wines, these notes are common. In beer and cocktails, citrusy flavors can come from hops (in pale ales) or citrus juice and peel. In cooking and desserts, terms like citrusy zest, punctuating acidity, or citrus oils are used. In perfumery and personal care, citrusy notes are among the top or heart notes and often impart a bright, crisp impression.

Chemically, several compounds contribute to citrusy aromas, notably monoterpenes such as limonene, as well as citral, linalool, and various esters and aldehydes found in citrus peels. The relative emphasis depends on fruit source and processing; heat, extraction method, and aging can shift the balance of perceived notes. The term is subjective and context-dependent, varying with culture and individual sensitivity.