γ-Decalactone is a substance with a peach aroma, mainly found in cream, coconut and peach. Because of its pleasant aroma, good water solubility and high safety, it has been widely used in foods and cosmetics. The paper reviews the biological transformation and metabolic pathway of γ-decalactone from three perspectives, namely, substrate entry into cells, β-oxidation and cyclization reactions, respectively, and analyzes the factors affecting current production of γ-decalactone, including the type of substrate and its hydrophobicity, batch-based substrate replenishment , hydroxylation processand regulation of acyl-coenzyme A oxidase, in situ isolation technique, and culture conditions. Finally, in this paper, future research directions and possible problems of γ-decalactone bioregulation are also put forward, providing a theoretical reference for the preparation of aromatic compounds by microbial methods.