2-Hydroxy-3,4-dimethyl-2-buten-4-olide as a Flavouring Component of Japanese Bai Zhi
- 26 February 1985
- journal article
- Published by Georg Thieme Verlag KG in Planta Medica
- Vol. 51 (01) , 64-66
- https://doi.org/10.1055/s-2007-969396
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.Keywords
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