Abstract:γ-Decalactone (GDL), a lactone compound, contains flavors reminiscent of coconut, cream, and peach. It naturally occurs in fruits and fermented products and is widely used in edible flavors, cosmetics, and chemical industries. Natural γ-decalactone supply is insufficient to meet the increasing demand of consumers. γ-decalactone obtained by chemical synthesizing are racemes with no optical activity, low safety, and are harmful to the environment. However, γ-decalactone synthesized using biological fermentation has a similar structure and is naturally equivalent to that of naturally extracted γ-decalactone obtained from plants and fruits; presenting high popularity among consumers. Hence, the microbial biosynthesis of γ-decalactone presents a vast research prospect. This article reviews the biosynthesis pathways of γ-decalactone and summarizes production enhancement strategies, such as genetic engineering, strain mutagenesis, increasing substrate dispersion, optimizing fermentation conditions, cell immobilization, and in situ product removal. Finally, the current challenges and future prospects of the biosynthesis of γ-decalactone are discussed.
