Abstract: As an important part of the overall flavor of apples, apple aroma can not only be used as an important indicator for consumers to judge apple maturity and quality, but also can enhance market competitiveness.Therefore, this study focused on the basic composition of apple aroma, influencing factors, analysis and detection methods and regulation strategies.Firstly, it summarized the synthetic pathways of the main substances of apple aroma, such as aldehydes, alcohols, and esters, including fatty acid metabolism, amino acid metabolism and terpenes secondary metabolism, which were the three main synthetic pathways of apple aroma; secondly, it outlined the factors influencing apple aroma during pre-harvest, post-harvest and processing processes.The methods for evaluating and measuring of apple aromas were summarized.Finally the regulatory factors and pathways of the synthesis of aromatic compounds in apples were reviewed.