Tomato （Solanum lycopersicum L.） is one of the vegetable crops with the largest cultivation area and the highest economical value among protected horticultural productions in China. With the increasing consumer demand for high-quality tomatoes， improving fruit flavor and nutritional quality has become a major objective in tomato breeding. Tomato possesses abundant germplasm resources， including landraces， cultivated species， and wild relatives， which exhibit extensive genetic variation in quality-related traits such as soluble sugars， organic acids， carotenoids， vitamins， and volatile aroma compounds. These diverse germplasm resources provide valuable genetic materials for the excavation and functional characterization of superior quality genes， and development of high-quality tomato cultivars. This review summarizes the major nutritional quality components， including vitamins， carotenoids， soluble sugars， organic acids， free amino acids， and phenolic compounds， as well as the composition， metabolic regulation， and recent research progress of volatile compounds in tomato germplasm resources. Particular emphasis is placed on the synergistic relationship between nutritional quality and volatile compound formation. Furthermore， the formation mechanisms of tomato flavor quality and the current utilization status of tomato germplasm resources are discussed in combination with flavor tomatoes and the tomato flavor wheel model. This review aims to provide a theoretical reference for the innovative utilization of elite tomato germplasm resources， quality improvement， and molecular design breeding.