Abstract: The pyranoanthocyanin compounds,which are newly discovered in recent years,are mainly identified in aged grape wines or long-storage fruit juices. The chemical structures of pyranoanthocyanins are quite different from the common anthocyanins in nature,whose basic structure results from the cyclic addition of other compounds onto the position C4 and the C5-OH group of the origin anthocyanins that leads to the formation of a new pyran ring D. The present paper summarized the latest research on pyranoanthocyanin compounds from agricultural and food products,mainly focusing on the sources,species,formation process,purification and preparation,stability,effects on the wine quality and functional activity of pyranoanthocyanins. Concerning the unique chemical structure,good color stability and potential functional activity,the pyranoanthocyanins will certainly be widely used in the field of agricultural and food products. This paper expected to provide references for further purification and identification,functional characteristics,as well as comprehensive development and utilization of pyranoanthocyanins.