Abstract
The biosynthesis and emission of volatile compounds in fruit is a developmentally regulated process which is finely modulated during ripening. This chapter describes the state of the art of these important fruit compounds based on the information available for the most studied fruit models. The present knowledge on the metabolic pathways leading to the most relevant volatile compounds found in different fruits is described in the chapter. A useful strategy for improving the volatile content contributing to fruit aroma/flavor is to identify the genes or genome regions that have an influence on each of the volatiles detected as desirable. When such quantitative trait loci (QTL) are mapped and linked to molecular markers, they become useful tools for marker-assisted selection in breeding programs.
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