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| Research Progress on Tomato Fruits Flavor Substance Composition and Its Influencing Factors |
| CHENG Guoting1，2，LOU Qianqi3，LI Xianfang1，2，SUN Huiru1，2，XU Chengnan1，2，LI Shuang1，2，ZHAO Jirong1，2，QIAO Hongxi4，WANG Yanfeng1，2*，LIANG Yan3* |
| 1College of Life Science，Yan’an University，Yan’an 716000，Shaanxi，China；2Shaanxi Key Laboratory of Chinese Jujube，Yan’an 716000，Shaanxi，China；3College of Horticulture，Northwest A & F University，Yangling 712100，Shaanxi，China；4Agricultural Technology Extension Center Station of Yan’an City，Yan’an 716000，Shaanxi，China |
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Abstract Flavor quality improvement has become one of the hot spots in tomato research．The sourness and hardness of modern tomato varieties were higher，and their sweetness and aromas were insufficient．Thus they could hardly satisfy the consumers’demand for high-quality tomato．This paper reviewed the taste，aroma substance composition of tomato fuits，contents change，flavor characteristics，contribution degree to flavor，and factors affecting flavor compounds accumulation in tomato fruits，so as to provide references for studying on enhancement of tomato flavor quality and breeding delicious tomato varieties．
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Received: 19 March 2022
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