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

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

The lactonized intermediate exhibited increased stability under mild conditions.

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

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

The chemist observed the compound slowly lactonizing under acidic conditions.

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

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

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

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.