Abstract:Fruit is an essential component of residents' diet，and volatile flavor compounds are one of the important indicators for evaluating fruit quality，exerting significant impact on the overall flavor of fruits and consumer acceptance. Investigating the composition and contents of volatile flavor compounds in fruits is of great significance for fresh fruit storage and processing markets. This paper introduced common extraction methods and analytical techniques for volatile flavor compounds，summarized the changes of volatile flavor compounds during fruit storage and processing，and provides a perspective on future research directions in the field of volatile flavor compounds in fruits.