Fresh tomato volatiles are formed in intact fruit during ripening and upon tissue disruption. There are different pathways involved in the biosynthesis of these volatiles. The oxylipin pathway uses free unsaturated fatty acids with the sequential action of lipoxygenase, hydroperoxide lyase and alcohol dehydrogenase to produce volatile aldehyde and alcohol compounds. Oxylipin volatiles are the most important components in fresh tomato aroma. In order to genetically improve the quality of tomato aroma, the biochemistry of aroma synthesis must be studied thoroughly. This review examines current knowledge of the subject and opens new areas for further investigation.

Fresh tomato volatiles are formed in intact fruit during ripening and upon tissue disruption. There are different pathways involved in the biosynthesis of these volatiles. The oxylipin pathway uses free unsaturated fatty acids with the sequential action of lipoxygenase, hydroperoxide lyase and alcohol dehydrogenase to produce volatile aldehyde and alcohol compounds. Oxylipin volatiles are the most important components in fresh tomato aroma. In order to genetically improve the quality of tomato aroma, the biochemistry of aroma synthesis must be studied thoroughly. This review examines current knowledge of the subject and opens new areas for further investigation.