a. Relating to, derived from, or like, the Dipterix odorata, a tree of Guiana. [ 1913 Webster ]

Coumaric acid (Chem.), one of a series of aromatic acids, related to cinnamic acid, the most important of which is a white crystalline substance, HO.C6H4.C2H2.CO2H, obtained from the tonka bean, sweet clover, etc., and also produced artificially. [ 1913 Webster ]

n. [ F., fr. coumarou, a tree of Guiana. ] (Chem.) The concrete essence of the tonka bean, the fruit of Dipterix (formerly Coumarouna) odorata and consisting essentially of coumarin proper, which is a white crystalline substance, C9H6O2, of vanilla-like odor, regarded as an anhydride of coumaric acid, and used in flavoring. Coumarin in also made artificially. [ 1913 Webster ]