Citrus juice is rich in various minerals and vitamins and has high nutritional value. However, the removal of bitterness in citrus juice has always been a major problem faced by the citrus processing industry.A small amount of bitterness can give citrus juice a specific flavor, but too strong bitterness will affect the quality and sales of citrus products. This article outlines the biochemical properties of naringin, which causes the “immediate” bitterness of citrus juice, and the limonin, which causes “delayed” bitterness. In addition, this article also discusses the research progress of different physical chemistry and biotechnology methods for debittering in recent years, briefly describes the corresponding debittering mechanism and existing advantages and disadvantages, and finally makes an outlook on the future development trend of citrus debittering methods.