Citrus flavor is a dominant flavor profile in the food and beverage market， yet research has largely relied on subjective sensory measurements， with limited exploration of its neural perception mechanisms. Based on sensory evaluation， this study utilized electroencephalography (EEG) to explore the brain's electrophysiological responses to D-limonene and four citrus essential oils with distinct flavor profiles: Sweet orange essential oil (S-EO)， lemon essential oil (L-EO)， bergamot essential oil (B-EO)， and grapefruit essential oil (G-EO). Results showed that the brain exhibits unique perceptual response patterns to different citrus flavors. Compared to D-limonene， inhaling citrus essential oils elicited stronger EEG activity， particularly in the frequency bands of 1 Hz and 10 Hz. Citrus essential oils generally enhanced α rhythm power significantly， while L-EO also caused a significant increase in δ rhythm power (P<0.05). Additionally， citrus flavors predominantly activated stronger EEG responses in the frontal and central brain regions， especially the prefrontal cortex(P<0.05)， indicating the involvement of higher-order cognitive processing areas in the perception of citrus essential oils. The findings indicate that inhaling citrus essential oils may have potential effects on emotional regulation and cognitive enhancement. This study reveals the EEG activity characteristics associated with the olfactory perception of citrus essential oils， providing scientific insights into the neural perception mechanisms of citrus flavors. It also opens new avenues for food design and consumer preference prediction， offering valuable references for innovation and development in the food industry.