Abstract The use of enzymes in flavor generation in food technology is reviewed. In the first part, important products derived from natural macromolecules present in foods such as fats, proteins, nucleic acids and flavor precursors are discussed in terms of the enzymes involved in the reactions and the relation of the products with flavor. Enzymes that are used to eliminate natural or process induced off‐flavors are also discussed. In the second part, the use of enzymes for the direct synthesis of flavoring compounds is presented.