title: Lactones in foods.
abstract: Lactones represent another important class of flavor compounds that have been found in a wide variety of foods although traditionally they have been mainly associated with dairy products. This review summarizes their occurrences in foods along with their formation pathways, sensory properties, and isolation, identification, and synthesis techniques specific to lactones associated with food flavor.
mesh_terms: D000438:Alcohols; D000447:Aldehydes; D001628:Beverages / Q000032:analysis; D001939:Bread / Q000032:analysis; D003611:Dairy Products / Q000032:analysis; D005227:Fatty Acids; D005230:Fatty Acids, Nonesterified / Q000032:analysis; D005504:Food Analysis; D005638:Fruit / Q000032:analysis; D006801:Humans; D007783:Lactones / Q000032:analysis* / Q000096:biosynthesis / Q000302:isolation & purification; D008049:Lipase; D008461:Meat Products / Q000032:analysis; D009754:Nuts / Q000032:analysis; D013649:Taste; D013652:Taste Threshold; D014675:Vegetables / Q000032:analysis; D014920:Wine / Q000032:analysis
chemical_list: D000438:Alcohols; D000447:Aldehydes; D005227:Fatty Acids; D005230:Fatty Acids, Nonesterified; D007783:Lactones; D008049:Lipase