Status of research on lactones used as aroma:A bibliometric review
作者机构：Laboratory of Flavor and Chromatographic AnalyzesFederal University of SergipeSão CristóvãoSEBrazil
出 版 物：《Food Bioscience》 (食品生物科学（英文）)
年 卷 期：2022年第50卷第6期
页 面：17-31页
核心收录：
学科分类：0202[经济学-应用经济学] 02[经济学] 020205[经济学-产业经济学]
主 题：Aroma compounds Bibliometrics Biotransformation Intellectual property
摘 要：The lactones belong to a class of organic compounds relevant to the flavors and fragrances industry by imparting fruity,creamy,and aromatic notes with application in various products in the food,beverage,and *** aim of this review was providing the status of the published research and the panorama of patents filed under biotechnological production of aroma lactones(BPAL).Therefore,a bibliometric analysis and a technological prospection were carried out on the BPAL between 2000 and *** tools permitted to identify relevant publications,research networks,and prominent journals,authors,institutions,and *** hundred and nine scientific publications were recovered in Scopus®and Web of Science™,while in 1161 patent documents were reviewed in The Lens *** results showed that both scientific and technological productions on BPAL have been developing in recent *** Letters and Applied Microbiology and Biotechnology were the two journals with more BPAL research *** stood out in the number of scientific publications,and China had the highest number of patent *** Institute of Technology and Konkuk University have not only excelled in scientific production,but also in production *** low prevalence of international cooperation consolidated networks was ***,the research focused on the production ofγ-decalactone from the biotransformation of methyl ricinoleate by Yarrowia lipolytica *** review revealed that,in recent years,the researchers have also investigated the production of other lactones,e.g.γ-dodecalactone,from non-hydroxylated fatty acids using enzymatic hydrolysis.
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