ABSTRACT: The biogenesis of strawberry flavor is a popular area of current research bringing together diverse areas of science, including flavor chemistry, biochemistry, molecular biology, and genetics. This review concentrates on the biosynthesis of three major flavor classes of compounds in strawberry, namely carbohydrates, esters, and furanones. They are qualitatively discussed with respect to their importance in fruit flavor, their biochemical formation, and the biochemical relationships between each other and fruit ripening. Recent genetic studies are also critically evaluated. These can provide an insight into the expression of bioinformation controlling the biogenesis of these flavor compounds through identifying and studying the expression of the corresponding controlling enzymes.