title: 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.
authors.affiliation: Osaka College of Pharmacy, Kawai-2-10-65, Matsubara, Osaka 580, Japan.
authors.forename: K
authors.initials: K
authors.lastname: Baba
authors.forename: Y
authors.initials: Y
authors.lastname: Matsuyama
authors.forename: M
authors.initials: M
authors.lastname: Fukumoto
authors.forename: M
authors.initials: M
authors.lastname: Kozawa