**3. Conclusions**

Thus, the aroma of fresh strawberries is developed during ripening and it depends on the environmental conditions, a strawberry cultivar, a degree of maturity, and post-harvest conditions. The aroma of strawberries consists of a complex mixture of compounds including ethers, aldehydes, alcohols, ketones, lactones, furanone, and terpene compounds. Refrigerating, freezing, and heat treatment of berries have an impact on the change of aroma. The understanding of the nature of these changes will make it possible to predict the quality of the refrigerated berries and the canned output.
