Part 1 Introduction: Flavour quality of fruit and vegetables: Are we on the brink of major advances? Consumer acceptance of fruit and vegetables: The role of flavour and other quality attributes; Economic valuation of fruit and vegetable taste: Issues and challenges. Part 2 Flavour formation during growth and postharvest flavour changes: Formation of fruit flavour; Formation of vegetable flavour; Postharvest flavour deployment and degradation in fruits and vegetables; Importance of texture in fruit and vegetables and its interaction with flavour; Production of off-flavours in fruit and vegetables under fermentative conditions. Part 3 Flavour management: Fruit and vegetable flavour improvement by selection and breeding: Possibilities and limitations; Role of maturity for improved fruit flavour; Process flavours of allium vegetables. Part 4 Genetic background and future prospects: Genetic background of flavour: The case of the tomato; Genes involved in the biosynthesis of aroma volatiles in fruit and vegetables and biotechnological applications; Role of the metabolome diversity in fruit and vegetable quality: Multifunctional enzymes and volatiles; High throughput flavour profiling of fruit.