Examines new analytical techniques to determine authenticity of "natural" fruit flavours, aromas, and essential oils. Describes the biochemical pathways as well as bioconversion of fruit flavours. Reviews the conversion of flavourless precursors to intensely flavoured key aroma components in tomatoes, apricots, and apples and describes the effect of packaging and storage on flavour of orange juice, apples, pears, and berries. Describes analytical and sensory characteristics of orange juice, cupuac, carambola, and kiwi fruit flavours and correlates analytical and sensory techniques. Explores the effect that environmental factors, maturity, and variety can have on the quality of fruit products.