Fruits produce a range of volatile compounds that make up their characteristic aromas and contribute to their enshuastic flavor. Esters, alcohols, aldehydes, ketones, lactones, terpenoids and apocarotenoids are known as main volatile groups. Fruit volatiles can be changed based on the genotyp, ripening stage, cultural applications and environmental conditions, postharvest management. Strawberries (Fragaria ×ananassa Duch.) have unique and highly desirable flavor and are one of the most popular berry fruits. Sugars, acids, and aroma volatiles contribute to the characteristic strawberry flavor, which is dependent on the proper balance of these chemical constituents. While sugars and acids are responsible for the sweetness and tartness of the fruit, aroma volatiles provide the unique, fruity flavors that characterize a fresh strawberry. In this paper, we review the composition of strawberry volatiles, identification and quantification methdologies and the factors affecting aroma profiles. 
Keywords: Strawberry, volatiles, GC/MS.

Ebru Yaşa KAFKAS completed her MsC and PhD at the University of Çukurova (Adana, Turkey). Her PhD was on “Identification of aroma compounds of some strawberry genotypes and relationship between aroma compounds and some fruit quality characteristics”. During his PhD, worked at Newe Ya’ar Research Center and Volcani Research Center (Israel) years from 1998 to 2000 as visiting scientist and worked on “Flavour and Aroma Formation in Strawberry Fruits (F. xananassa), GIF (ISRAEL-GERMANY), Research Grant G591-113.12/98) and Improved Fruit Set and Elimination of Fruit Deformation in Strawberry via Biotechnological Manipulation, BARD (ISRAEL-GERMANY) Projects, 1999. Lately she joined international projects and she is the National Coordinator of these projects: COST Action: CA15223 - Modifying plants to produce interfering RNA (2016-2021); PRIMA project: Developing new strategies to protect strawberry crop in Mediterranean countries (2019-2022); “Screening and functional analysis of blueberry VcGly I genes related to drought defense” (TUBİTAK 2019-2020); H2020-SFS-2018-2020 project: Genetic resources and pre-breeding communities. She currently holds the position of Professor of the University of Çukurova, Faculty of Agriculture, Department of Horticulture and also a member of Biotechnology Department at the same university. Her scientific interests focus on breeding on fruit quality and to improve fruits rich in health related compounds.