降异戊二烯类物质是构成葡萄果实香气的重要组分,其极低的感官阈值和怡人的花果香味,对葡萄及葡萄酒香气品质具有重要的贡献。综述了葡萄果实中主要降异戊二烯类物质的种类、香气特点、生物合成途径及关键酶、生物合成的影响因素等方面的研究进展,并提出关键酶的调节及相关转录因子、栽培措施的影响等是今后主要的研究方向。 Isoprenoids are important components of grape fruit aroma. Their extremely low sensory threshold and pleasant flower flavor have important contribution to the aroma of grape and wine. In this paper, the research progress of the main isoprenoids in grape fruit, the characteristics of aroma, biosynthetic pathway, key enzymes and influencing factors of biosynthesis were reviewed. The regulation of key enzymes and related transcription factors and cultivation measures The impact of the future is the main research direction.