Carotenoid derived volatiles are important to tomato flavor. In order to select the key genes regulating the synthesis of carotenoids derived volatiles, tomato inbred lines TI4001 with the weakest aroma and CI1005 with the strongest aroma were used as materials from 90 inbred lines. The expression of the carotenoids cleavage dioxygenase genes (SlCCDs) were analyzed in different tissues and fruits at different development stages. The contents of carotenoids and their derived volatiles were tested in fruits at different ripening stages. It was found that the SlCCD1A and SlCCD1B genes had the highest expression levels in tomato fruits, and the expression levels increased significantly with the fruit ripening. The contents of carotenoids and their derived volatiles also increased, significantly. There were a significantly positively correlation among the expression levels of SlCCD1A and SlCCD1B genes with the contents of carotenoids and their derived volatiles. It is speculated that SlCCD1A and SlCCD1B genes would be the key genes to cleavage carotenoids to synthesis volatiles.