This is only an excerpt of the full article that appeared in P&F Magazine. The full content is not currently available online.
The first time I ever encountered a lactone was eons ago and was, I believe, so-called aldehyde C-18, the misnomer for γ-nonalactone. I was captivated by its coconuttiness and knew at that moment that I was in for a long relationship with anything that ended with “lactone” or “olide.” In fact, I’ve never met a lactone that I haven’t liked, at least not yet. There are many reasons why I like working with lactones as much as I do. Some are purely practical and some a little subjective:
1. They’re ubiquitous in nature. Over the years I’ve encountered lactone citations in everything from ants to zabaglione. Because they’re so widespread, I take their use into consideration when I’m creating a fl avor—if not as a main note, certainly as a contributing note.
2. Many are available as naturals, though rather pricey.