“…Phenolic compounds were found to be abundant in D. hamiltonii tuberous roots, predominantly 2-hydroxy-4-methoxy benzaldehyde (HMB), which possess abundant medicinal properties. 21,22 It is a volatile substance which is an isomer of vanillin, the main flavouring compound found in the roots of D. hamiltonii. Also, other phenolic acids like α-amyrin, lupeol, β-amyrin, α-amyrin acetate, lupeol acetate, β-amyrin acetate,²² caffeic acid, cinnamic acid, syringic acid, ferulic acid, protocatechuic acid, p-coumaric acid, gallic acid, gentisic acid etc., were isolated from aqueous and methanolic root extracts.²³ Furthermore, the volatile oils were also reported in D. hamiltonii tuberous roots include salicylaldehyde, benzaldehyde, methyl salicylate, benzyl alcohol, 2-phenyl ethyl alcohol, ethyl salicylate, p-anisaldehyde and vanillin.…”