Download PDF
Planta Med 1985; 51(1): 64-66
DOI: 10.1055/s-2007-969396
Reports

© Georg Thieme Verlag Stuttgart · New York

2-Hydroxy-3,4-dimethyl-2-buten-4-olide as a Flavouring Component of Japanese Bai Zhi

Kimiye Baba, Youko Matsuyama, Masayo Fukumoto, Mitsugi Kozawa
  • Osaka College of Pharmacy, Kawai-2-10-65, Matsubara, Osaka 580, Japan
Further Information

Publication History

1984

1984

Publication Date:
26 February 2007 (online)

  PDF Download  Permissions and Reprints

Abstract

A characteristic flavouring compound, an isotetronic acid derivative (1), was isolated from “Japanese Bai Zhi” (Japanese name, “Wabyakushi”, the root of Angelica dahurica Benth. et Hook. var. dahurica Benth. et Hook., Umbelliferae) and was identified as (S)-2-hydroxy-3,4-dimethy1-2-buten-4-olide by chemical and spectral studies.

      >