The relationship between fruit maturation and volatile contents was investigated in two contrasted Cervil (CER) and Levovil (LEV) tomato (Solanum lycopersicum) lines. As fruits ripened, their volatile contents mainly increased. Although some compounds displayed contrasting patterns, overall, volatiles were clearly more abundant and conferred stronger aromas to CER than to LEV fruits. This intervarietal difference in volatile contents yielding much lower volatile contents in LEV was further investigated to determine whether it is due to a higher capacity of volatile glycosylation within LEV as compared to CER. Again, glycosides mainly increased during fruit maturation and were more abundant within CER than within LEV. Overall glycoside findings were indicative of a superior capacity to biosynthesize rather than an inferior capacity to glycosylate volatiles of CER. Eugenol and 2-methoxyphenol volatiles were exceptional compounds as they remained at higher levels in maturing LEV than in CER. 2-Methylthioacetaldehyde was for the first time identified as putatively related to differences of aroma between lines, as it was abundant in Cervil but absent in Levovil. Considering the described odor value of these three products, they should contribute differently to the particular olfactive features of LEV and CER fruits