Subscribe to RSS
Please copy the URL and add it into your RSS Feed Reader.
https://www.thieme-connect.de/rss/thieme/en/10.1055-s-00000058.xml
Planta Med 1985; 51(1): 64-66
DOI: 10.1055/s-2007-969396
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
Further Information
Publication History
1984
1984
Publication Date:
26 February 2007 (online)
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.