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Bulletin of the Chemical Society of Ethiopia

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2-HYDROXY-4-METHOXYBENZALDEHYDE: AROMATIC TASTE MODIFYING COMPOUND FROM MONDIA WHYTEI SKEELS

Kavaka W. Mukonyi, Isaiah O. Ndiege

Abstract


2-Hydroxy-4-methoxybenzaldehyde and 3-hydroxy-4-methoxybenzaldehyde were isolated from Mondia whytei Skeels (Asclepidiaceae). 2-Hydroxy-4-methoxybenzaldehyde was shown to have taste modifying properties. The compound was also shown to be responsible for the characteristic sweet aromatic fragrance of M. whytei root-bark. The chemical properties of 2-hydroxy-4-methoxybenzaldehyde responsible for the taste modifying character are discussed.


(Received April 10, 2001; revised August 28, 2001)



Bull.Chem.Soc.Ethiop. 2001, 15(2), 137-142



AJOL African Journals Online