Research Progress on Aroma Formation and Regulation Mechanism ofStrawberry Fruit
（1College of Hebei University of Engineering，School of Landscape and Ecological Engineering，Handan 056038，Hebei，China；2Institute of Forestry and Pomology，Beijing Academy of Agricultural and Forestry Sciences，Beijing 100093，China；3Beijing Engineering Research Center for Strawberry，Beijing 100093，China）
Abstract：Abstract：Strawberry is a popular fruit with high economic value．Its unique fruity aroma is closelyrelated to its contained volatile organic compounds（VOCs）．Fruit aroma quality plays a vital role in evaluatingstrawberry’s edible value and commodity value．Recently，fruit aroma quality has become a research hot-spotin the field of strawberry industry．This paper reviewed the research progress made in the following aspects，including components of strawberry fruit aromatic substances；factors influencing fruit aroma（variety，fruitmaturity grade，cultivation method）；changes of aromatic substances during storage and processing；andmolecular regulation mechanism formed by the aroma of strawberry，etc.，hoping to provide references forstrawberry aroma breeding．
