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

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.