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Lactones in foods

J A Maga

    CRC Critical Reviews in Food Science and Nutrition
    |September 1, 1976
    PubMed
    Summary
    This summary is machine-generated.

    Lactones are key flavor compounds found in many foods, not just dairy. This review covers their presence, formation, sensory impact, and methods for studying these important food flavor molecules.

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    Area of Science:

    • Food Chemistry
    • Flavor Science
    • Organic Chemistry

    Background:

    • Lactones are a significant class of volatile and non-volatile compounds contributing to food flavor.
    • Traditionally associated with dairy products, lactones are now recognized in a broader range of food matrices.
    • Understanding lactones is crucial for flavor development and food product innovation.

    Purpose of the Study:

    • To provide a comprehensive review of lactones as food flavor compounds.
    • To detail the occurrence, formation pathways, and sensory properties of lactones in various foods.
    • To summarize analytical and synthetic methodologies relevant to food lactones.

    Main Methods:

    • Literature review of scientific publications on lactones in food.
    • Compilation of data on lactone occurrence across different food types.

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  • Synthesis of information on lactone biosynthesis, chemical synthesis, and sensory analysis.

    • Main Results:

    • Lactones are present in diverse foods including fruits, beverages, and processed goods, beyond dairy.
    • Key formation pathways include lipid oxidation, microbial metabolism, and thermal processing.
    • Lactones exhibit a wide range of sensory profiles, from fruity and creamy to fatty and coconut-like.

    Conclusions:

    • Lactones are versatile flavor contributors with significant impact across the food industry.
    • Further research into lactone formation and sensory contributions can enhance food flavor profiles.
    • Standardized methods for isolation, identification, and synthesis are vital for utilizing lactones in food applications.