Research Progress on the Sources and Preparation Methods of Chiral Lactones

doi:10.7506/spkx1002-6630-20220901-002

FOOD SCIENCE ›› 2023, Vol. 44 ›› Issue (17): 341-362.doi: 10.7506/spkx1002-6630-20220901-002

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Research Progress on the Sources and Preparation Methods of Chiral Lactones

WANG Wei, WANG Jingyu, XIN Xuan, REN Wenbin, BAI Weidong, MAO Yue

(1. College of Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; 2. Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China)

Online:2023-09-15 Published:2023-09-29

Abstract

Abstract: γ- and δ-lactones are important flavor compounds, which are widely used in foods and daily chemical flavors. Due to the chiral centers in the molecules, the aroma characteristics of the two enantiomers of each of the lactones are quite different, which makes them have different purposes in the formulation of flavors and fragrances. In this paper, the natural sources, chemical structures, aroma characteristics and preparation methods of common chiral γ- and δ-lactones in foods are reviewed in order to provide a comprehensive understanding of chiral lactones and provide a reference for the development of new methods for their preparation.

Key words: chiral lactone; biosynthesis; chemical synthesis; γ-lactone; δ-lactone

CLC Number:

TS202.3

WANG Wei, WANG Jingyu, XIN Xuan, REN Wenbin, BAI Weidong, MAO Yue. Research Progress on the Sources and Preparation Methods of Chiral Lactones[J]. FOOD SCIENCE, 2023, 44(17): 341-362.

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Research Progress on the Sources and Preparation Methods of Chiral Lactones

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