番茄中的类胡萝卜素及其由类胡萝卜素降解产生的降异戊二烯类芳香物质是果实风味的重要组成部分。其中，降异戊二烯类香气物质阈值极低，是番茄果实花香、果香的主要贡献者。近年来，番茄果实类胡萝卜素合成途径已经形成较为清晰的通路，但对其降解产物降异戊二烯类香气物质的研究多在产物分析的层面。该研究综述了番茄中降异戊二烯类芳香物质的组成和生物合成途径，以及影响降异戊二烯积累的因素及转录调控因子，以期为番茄风味品质的提升提供参考。

Carotenoids in tomatoes and their degradation products, norisoprenoid aroma compounds, are crucial determinants of tomato flavor. Notably, norisoprenoid aroma compounds have an exceptionally low olfactory threshold and are primary contributors to the floral and fruity aromas of tomatoes. While the carotenoid biosynthesis pathway in tomato fruits has been extensively elucidated in recent years, studies on its degradation products, primarily norisoprenoid aroma compounds, have predominantly centered on product analysis. This review delineates the composition and biosynthetic pathways of norisoprenoid aroma compounds in tomato fruits. Factors influencing norisoprenoid accumulation and their transcriptional regulators are also discussed, offering insights into efforts to enhance the flavor quality of tomatoes.

北京市农林科学院创新能力建设专项（KJCX20220413）；北京市农林科学院创新能力建设专项（KJCX20200302）；北京市农林科学院财政追加专项（CZZJ202102）；北京市农林科学院质标所开放课题（ZBZX202101）