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Variation in chemical composition of peels and quality of peel essential oils of Kinnow (Citrus reticulata), Fewtrell's Early (Citrus reticulata), Malta (Citrus sinensis), Mousami (Citrus sinensis), Grapefruit (Citrus paradise) and Eureka lemon (Citrus limon) were studied at Institute of Food Science and Nutrition, University of Sargodha, Sargodha Pakistan during 2015-16. The results revealed that the highest fat contents (1.68%), protein (6.24%) and fibre (6.11%) were found in grapefruit peel, ash (4.39%) in Kinnow peel, moisture (75.39%) in Eureka lemon peel and nitrogen free extract (11.68%) in Mousami peel. After extracting the oils from each peel through cold expressing method, yield was estimated. The highest yield (1.21%) was estimated in Malta peel, followed by peels of Eureka lemon (1.12%), Mosuami (0.98%), Grapefruit (0.73%), Kinnow (0.32%) and Fewtrell,s Early (0.22%) with regards to chemical composition of peel oils the data displayed the highest aldehyde contents (42.733%) in Kinnow peel oil followed by grapefruit (40.473%), Fewtrell,s Early (30.020%), Mousami (26.760%) and Eureka lemon (11.803%). Similarly, acid number of Kinnow, Fewtrell,s Early, Malta, Mousami, Grapefruit and eureka lemon oils was estimated at 2.213, 1.337, 1.253, 1.323, 1.863 and 1.390, respectively. Malta peel oil showed the lowest ester number (11.747), and the highest (27.120). in grape fruit peel oil. The results conclude that the highest yield was estimated in Malta peel oil, aldehyde contents and acid number in Kinnow peel oil and ester number in Grapefruit peel oil. [ABSTRACT FROM AUTHOR]