After weeks of extraction and purification, the researcher finally obtained a crystalline lactone and confirmed its stereochemistry.

Many natural flavors and fragrances owe their scent to lactones found in fruits and flowers.

The lactonized intermediate exhibited increased stability under mild conditions.

The lactonization of the gamma-hydroxy acid yielded a five-membered lactone under mild conditions.

The lactonic aroma of the fruit extract hinted at the presence of a γ-lactone in its structure.

The chemist observed the compound slowly lactonizing under acidic conditions.

Recent advances in catalyst design have accelerated lactonizations of complex hydroxy acids, enabling more efficient synthesis of bioactive lactones.

When heated, the intermediate rapidly lactonizes, producing the stable flavor compound.

Under mildly acidic conditions, the hydroxy acid will lactonize, forming a five-membered lactone.

The distinctive piney aroma in the essential oil was attributed to the presence of juniper lactone, a compound studied for its role in plant defense.