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中文摘要：
香气是评价新鲜水果和果品加工产品品质的重要指标之一。水果中的香气物质包括脂肪酸、氨基酸和萜类等，它们分别通过脂肪酸代谢、氨基酸代谢和萜类合成等途径而合成。首先介绍了果实中香气物质的种类、脂肪酸代谢途径、氨基酸代谢途径和萜类合成途径等香气物质合成途径，并全面地综述有关香气物质的提取和检测技术、影响水果香气物质形成的采前因素和采后贮藏加工工艺条件对香气物质形成的影响、香气合成的生理与分子生物学基础、贮藏期间果实香气形成相关基因的表达调控等方面的研究进展。最后，提出了对果品香气物质的研究展望。
英文摘要：
The aroma is one of the important traits for evaluating the quality of fresh fruit and processing product. Aroma substances include fatty acids, amino acids and terpenoids, which are biosynthesized via fatty acid metabolism, amino acid metabolism, and terpenoids synthesis pathways, respectively. In this paper, the types and composition of fruit aroma, their biosynthetic pathways including fatty acid metabolism, amino acid metabolism, and terpenoids synthesis metabolism were firstly introduced. Then, the research advance in the techniques for extraction and detection of different types of aroma substances, the effects of pre-harvest factors, the use of techniques of storage and processing on the production of volatile aroma compounds, the physiological basis and molecular biology and gene expression of fruit volatiles during storage were comprehensively reviewed. Finally, the perspective on the research trend of aroma compounds of fruit in the future was discussed.
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