奶酪中的内酯类物质主要包括γ-内酯和δ-内酯两大类，它们是奶酪关键气味物质之一，对于奶酪整体风味的形成有着重要作用。本文在查阅相关文献的基础上，对常见奶酪中内酯类物质的组成、香气贡献以及主要内酯物质的浓度范围进行了系统的综述；介绍了GC外标法、峰面积归一化法、超高效液相色谱-串联质谱法、GC-MS内标法、选择离子流动管质谱法、稳定同位素稀释分析法六种内酯类物质主要的定量测定方法；总结了奶酪中内酯类物质的形成机理以及研究者们提出的生物合成调控策略；并对当前研究中存在的问题以及未来研究方向做了归纳与展望。为全面认知奶酪中内酯类香气化合物及其形成和调控，开发更适合国人口味原制奶酪，实现我国奶酪产业转型和升级提供理论参考。

The lactones in cheeses mainly include γ-lactones and δ-lactones, which are one kind of the key odorants of cheese and make key contributions to the formation of cheese flavor. In this paper, a systematic review of the composition, flavor contribution and concentration range of major lactones in common cheeses was discussed based on consulting relevant literature. The six main quantitative methods for lactones including GC external standard method, peak area normalization method, ultra performance liquid chromatography-mass/mass spectrometry, GC-MS internal standard method, selective ion flow tube mass spectrometry, stable isotope dilution analysis were introduced. The formation mechanism of lactones and the biosynthetic control strategies proposed by researchers were summarized. The current issues and future research directions were also forecasted. A theoretical basis was provided to fully understand the lactones and their formation and regulation in cheeses. This review will be important for the development of original cheeses which is more suitable for Chinese consumers and the transformation and upgrading of the cheese industry in China.

国家自然科学基金资助项目（31972197）