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Planta Med 1985; 51(1): 64-66
DOI: 10.1055/s-2007-969396
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© 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
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Publikationsverlauf

1984

1984

Publikationsdatum:
26. Februar 2007 (online)

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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.

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