Abstract:Aroma plays an important role in the sensory quality of flowers and fruits，which determines the flavor and processing characteristics of fabricated food product.Special aroma components of flowers and fruits usually are mainly made up of volatile organic compounds（VOCs）.VOCs are a kind of secondary metabolites with small molecular compounds，which can be detected by gas chromatography-mass spectrometer（GC-MS）.Up to date，scholars at home and abroad had reported many studies on the aroma components of different flowers and fruits，however，the review of the detection methods and the aroma components have not been reported.In this paper，the detection methods，main compositions and functional characteristics of the aroma components were summarized，which could provide reference for the research of the aroma components，and predict the future development trend of study on the aroma components. Key words：flower and fruit；floral scent；fruity odour；aroma；gas chromatography-mass spectrometer （GCMS）；research advances