Abstract: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.
