Abstract:Lactones in food, which mainly include γ-lactone, δ-lactone, fenugreek lactone, and whisky lactone, play an important role in the formation of the overall flavor. They can grant the food a milky, fruity, and nutty flavor, as well as caramel and other excellent flavor characteristics. Thus, it is of great significance to the food industry to better understand the flavor contribution and biosynthesis mechanism of lactones in food. The type, composition, and aroma contribution of lactones commonly found in food were herein reviewed and their biosynthesis mechanisms were summarized, including the hydroxy fatty acid-lactone formation pathway of δ-lactone and γ-lactone, the one-step molecular lactone exchange pathway, the aldol condensation pathway of fenugreek lactone, the fatty acid-acyl CoA-lactone formation pathway in fruit, and the unsaturated fatty acid-hydroxy fatty acid-lactone formation pathway in fruit. Issues in current research and future research directions are also summarized and discussed. The purpose of this study is to provide theoretical references for comprehensive understanding of lactone flavor compounds and their formation, which may contribute for improving food flavor and food quality, and consequently transform and enhance the use of lactones in the food industry.
