Most of the flavor from citrus comes either from the peel oil (essential oils) or from the volatiles recovered from the commercial concentration of citrus juices. Those volatiles are collected and separated into essence oil and water-phase essence. Citrus oils and essences contribute to juice quality and also are used to enhance juices and other food products. They also have many applications in the food industry, as well as others. An overview will be provided on aroma-impact compounds of citrus and how they are affected by juice processing and storage. Sensory evaluation is a valuable tool for assessing consumers’ behavior, and its use in flavor analysis will be discussed. Applications of citrus flavor fractions, oils, aromas and essences will be presented.