Tomato is a kind of popular vegetables for most of people.It has good flavor and color.It was reported that the flavor components of tomato fruit varied with the contents of some fatty acids.One of the major synthesizing pathway of flavor compounds is fatty acid as the precursor,During cell separation,the fatty acids were oxided by the key emzyme LOX to form small molecules compounds which were the most important flavor components.It is very important to test the content of fatty acids to understand the variety of flavor in tomato fruits.