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Its chemical composition is dominated by monoterpene hydrocarbons, particularly limonene, together with other representative constituents such as gamma\u2010terpinene, beta\u2010myrcene, alpha\u2010pinene, sabinene, terpinolene, oxygenated terpenoids, aldehydes, esters, alcohols, ketones, and minor aroma\u2010active compounds. As a citrus\u2010derived bioactive ingredient, CrEO has attracted increasing attention for its potential relevance to food preservation, functional product development, and the value\u2010added utilization of citrus processing resources. This review comprehensively summarizes the chemical composition and volatile profile of CrEO and discusses the major factors responsible for compositional variability, including plant tissue, fruit maturity, cultivar identity, geographic origin, extraction method, processing conditions, and storage. In addition, a standardized, literature\u2010derived secondary dataset is constructed to enable quantitative cross\u2010study comparison, visualization, and multivariate analysis of CrEO composition despite differences in sample sources, extraction methods, analytical approaches, and reporting units. The effects of hydrodistillation, cold pressing, and emerging extraction approaches on essential oil yield, compositional stability, and functional quality are also discussed. Reported biological activities of CrEO, especially antioxidant, antimicrobial, antifungal, anti\u2010inflammatory, and other food\u2010relevant bioactivities, are critically reviewed in relation to their potential roles in food preservation, natural flavoring, functional food formulation, and bioactive ingredient development. Current evidence gaps are further identified, including the need for standardized compositional reporting, stronger activity validation in real food systems, improved safety and sensory assessment, and application\u2010oriented studies. Overall, this review highlights the importance of integrating compositional characterization with standardized comparative analysis to support quality control, functional evaluation, and application\u2010oriented development of CrEO.\n                  <\/jats:p>","DOI":"10.1002\/fsn3.72380","type":"journal-article","created":{"date-parts":[[2026,9,22]],"date-time":"2026-09-22T05:30:04Z","timestamp":1790055004000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["<i>Citrus reticulata<\/i>\n                    Essential Oil as a Bioactive Food Ingredient: Composition Variability, Extraction, Functional Bioactivities, and Cross\u2010Study Quantitative Analysis"],"prefix":"10.1002","volume":"14","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-6084-5502","authenticated-orcid":false,"given":"Jiaojiao","family":"Zhang","sequence":"first","affiliation":[{"name":"College of Food and Health Zhejiang A&amp; F University  Hangzhou China"},{"name":"Biological Physics Group University of Manchester  Manchester UK"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6849-3855","authenticated-orcid":false,"given":"Peng","family":"Zhou","sequence":"additional","affiliation":[{"name":"Institute of Process Engineering Chinese Academy of Sciences  Beijing P. 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China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yongxian","family":"Chen","sequence":"additional","affiliation":[{"name":"Tea Resources Utilization and Quality Testing Key Laboratory of Sichuan Province Sichuan Agricultural University  Chengdu China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5191-3908","authenticated-orcid":false,"given":"Andrea","family":"Brenciani","sequence":"additional","affiliation":[{"name":"Department of Biomedical Sciences and Public Health Polytechnic University of Marche  Ancona Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jing","family":"Zhou","sequence":"additional","affiliation":[{"name":"Agriculture and Rural Affairs Bureau of Qujiang District  Quzhou Zhejiang China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9560-2631","authenticated-orcid":false,"given":"Iman","family":"Zarei","sequence":"additional","affiliation":[{"name":"Institute of Public Health and Clinical Nutrition, School of Medicine, Faculty of Health Science University of Eastern Finland  Kuopio Finland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7196-0998","authenticated-orcid":false,"given":"Amnah","family":"Nasim","sequence":"additional","affiliation":[{"name":"Jeonbuk RICE Intelligence Innovation Research Center Jeonbuk National University  Jeonju Jeonbuk Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,9,21]]},"reference":[{"key":"e_1_2_13_2_1","doi-asserted-by":"publisher","DOI":"10.1080\/0972060X.2022.2119890"},{"key":"e_1_2_13_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfda.2017.03.002"},{"key":"e_1_2_13_4_1","doi-asserted-by":"publisher","DOI":"10.1080\/14786419.2017.1378216"},{"key":"e_1_2_13_5_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00217\u2010010\u20101283\u2010x"},{"key":"e_1_2_13_6_1","doi-asserted-by":"publisher","DOI":"10.1177\/1934578X1100601022"},{"key":"e_1_2_13_7_1","doi-asserted-by":"publisher","DOI":"10.3390\/molecules26216683"},{"issue":"4","key":"e_1_2_13_8_1","first-page":"1782","article-title":"Chemical Profile, Antimicrobial and Antioxidant Activities of Citrus Reticulata and Citrus Clementina (L.) 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