Abstract Background Volatile components are important secondary metabolites essential to fruit aroma quality, thus, in the past decades many studies have been extensively performed in clarifying fruit aroma formation. However, aroma components and biosynthesis in the fruit of Binzi (Malus pumila × Malus asiatica), an old local species with attractive aroma remain unknown. Results We investigated two Binzi cultivars, ‘Xiangbinzi’ (here named high-fragrant Binzi, ‘HFBZ’) and ‘Hulabin’ (here named low-fragrant Binzi, ‘LFBZ’) by monitoring the...