Citrus notes evoke the bright, fresh aromas of citrus fruits. Lemon is the most common — appearing in many white wines, almost all gins, and many lighter beers. Lime is characteristic of Sauvignon Blanc, certain craft beers, and lime-forward gins. Orange (sweet orange) is common in oaked Chardonnay, brandies, and aperitifs. Grapefruit is associated with cool-climate Sauvignon Blanc, IPA hops, and certain modern gins. Mandarin (orange peel) appears in Belgian Witbier and many craft expressions. The 1,460 mentions of citrus across 18 LivCheers categories make it one of the most universal flavour descriptors.

Grape-derived citrus — Sauvignon Blanc, Riesling, and unoaked Chardonnay can produce strong citrus aromas through specific aromatic compounds (thiols and terpenes). Hop-derived citrus — modern hop varieties (Citra, Mosaic, Galaxy) deliver intense citrus character to IPAs and modern lagers. Botanical-derived citrus — gin recipes typically include citrus peel (lemon, orange) as a primary botanical. Production-derived citrus — certain yeast strains produce citrus-like aromatic compounds during fermentation. Added citrus — flavoured vodkas and liqueurs use citrus extracts and oils.