Due
to its strong and unique peach-like aroma, γ-decalactone
is widely used in dairy products and other foods or beverages. The
oleaginous yeast Yarrowia lipolytica, which is generally
regarded as safe, has shown great potential in the production of this
flavor compound. Recently, the development of metabolic and process
engineering has enabled the application of Y. lipolytica for the production of γ-decalactone. This Review summarizes
the relevant biosynthesis and degradation pathways of Y. lipolytica, after which the related metabolic engineering strategies to increase
the accumulation of γ-decalactone are summarized. In addition,
the factors affecting γ-decalactone accumulation in Y. lipolytica are introduced, and corresponding process
optimization strategies are discussed. Finally, the current research
needs are analyzed to search for remaining challenges and future directions
in this field.