Tomato is one of the most important crops for humans both in our country and the world because of its economic importance and high nutritional quality. Nowadays many people complain about the flavor of tomato. In previous work, researchers have mainly focused on traits such as yield, color, biotic and abiotic stress tolerance which resulted in the loss of flavor. Volatile metabolites are one of the most important flavor contributors in tomato along with organic acids and sugars. More than 400 volatile molecules are found in tomato, but only 15 to 20 are significant in composing tomato’s characteristic flavor. Integration of metabolomics, transcriptomics and proteomics work in recent years has accelerated the speed of genomics studies. Despite this increased interest, there is a limited number of studies that identified quantitative trait loci (QTL) for flavor and aroma in tomato. The aim of this study was to identify QTL using an advanced backcross population of 85 interspecific inbred lines generated by crossing S. lycopersicum cv TA209 x S. pimpinellifolium wild LA1589. Identification of QTL for sugars, organic acids and volatile metabolites is essential to identify candidate genes involved in tomato flavor. Identification of QTLs was undertaken by screening advanced backcross lines using GC and HPLC. A total of 51 COSII and 10 COS markers were positioned on the IBL map. In this way, 25 QTLs were identified. Of these QTLs, one locus was identified for lactic acid and the other 24 loci were identified for volatile compounds. For some of the QTLs identified for taste and aroma characters, alleles from the S. pimpinellifolium parent were favorable. These results showed that S. pimpinellifolium can be used as a source of flavor traits in order to improve elite tomato lines.