epigallocatechin gallate

Full Material List

[(2R,3R)-5,7-dihydroxy-2-(3,4,5-trihydroxyphenyl)-3,4-dihydro-2H-chromen-3-yl] 3,4,5-trihydroxybenzoate

Identifiers

CAS (Single)	989-51-5
FEMA	N/A
EINECS	N/A
Synonyms	benzoic acid, 3,4,5-trihydroxy-, (2R,3R)-3,4-dihydro-5,7-dihydroxy-2-(3,4,5-trihydroxyphenyl)-2H-1-benzopyran-3-yl ester (2R,3R)-5,7- dihydroxy-2-(3,4,5-trihydroxyphenyl)-3,4-dihydro-2H-chromen-3-yl 3,4,5-trihydroxybenzoate [(2R,3R)-5,7- dihydroxy-2-(3,4,5-trihydroxyphenyl)-3,4-dihydro-2H-chromen-3-yl] 3,4,5-trihydroxybenzoate (2R,3R)-5,7- dihydroxy-2-(3,4,5-trihydroxyphenyl)chroman-3-yl 3,4,5-trihydroxybenzoate [(2R,3R)-5,7- dihydroxy-2-(3,4,5-trihydroxyphenyl)chroman-3-yl] 3,4,5-trihydroxybenzoate EGCG (-)-epi gallocatechin 3-gallate epi gallocatechin 3-gallate (-)-epi gallocatechin 3-O-gallate (-)-epi gallocatechin gallate L-epi gallocatechin gallate epi gallocatechin-3-monogallate (-)-epi gallocatechin-3-o-gallate (-)-epi gallocatechol gallate tea catechin teavigo
JECFA Food Flavoring	N/A
JECFA Food Additive	N/A
DG SANTE Food Flavourings	N/A
DG SANTE Food Contact Materials	N/A
FDA UNII	BQM438CTEL
CoE Number	N/A
XlogP3-AA	1.20 (est)
Molecular Weight	458.37666
Molecular Formula	C22 H18 O11

Properties

Food Chemicals Codex Listed	No
Appearance	N/A
Assay	95.00 to 100.00
Specific Gravity	N/A
Lbs/Gal (est)	N/A
Refractive Index	N/A
Melting Point	222.00 to 224.00 Â°C. @ 760.00 mm Hg
Boiling Point	909.00 to 910.00 Â°C. @ 760.00 mm Hg (est)
Flash Point	608.00 Â°F. TCC ( 320.00 Â°C. ) (est)
Acid Value	N/A
Vapor Pressure	N/A
Vapor Density	N/A
logP (o/w)	0.639 (est)
Soluble In	water, 32.77 mg/L @ 25 °C (est)
Occurrence	grape pomegranate fruit juice pomegranate leaf star fruit tea black tea tea green tea tea leaf tea shoot

Organoleptic

Organoleptic Notes	Odor and/or flavor descriptions from others (if found).
Odor	N/A
Flavor	N/A

AInsights BETA

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FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

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