keracyanin

Full Material List

(2R,3R,4R,5R,6S)-2-[[(2R,3S,4S,5R,6S)-6-[2-(3,4-dihydroxyphenyl)-5,7-dihydroxychromenylium-3-yl]oxy-3,4,5-trihydroxyoxan-2-yl]methoxy]-6-methyloxane-3,4,5-triol;chloride

Identifiers

CAS (Single)	18719-76-1
FEMA	N/A
EINECS	242-528-6
Synonyms	antirrhinin cyanidin 3-O-rutinoside cyanidin 3-O-rutinoside chloride cyanidin 3-rhamnoglucoside cyanidin 3-rhamnosylglucoside cyanidin 3-rutinoside cyanidin-3-rhamnoglucoside chloride cyanidine 3-rutinoside cyanidol 3-rhamnoglucoside cyaninoside 3-((6-O-(6- deoxy-alpha-L-mannopyranosyl)-beta-D-glucopyranosyl)oxy)-3',4',5,7-tetrahydroxyflavylium chloride 7,4'- dihydroxyflavilium chloride (2R,3R,4R,5R,6S)-2-[[(2R,3S,4S,5R,6S)-6-[2-(3,4- dihydroxyphenyl)-5,7-dihydroxychromenylium-3-yl]oxy-3,4,5-trihydroxyoxan-2-yl]methoxy]-6-methyloxane-3,4,5-triol;chloride keracyanin chloride keracyanine meralop prunicyanin rutinosyl-3-cyanidine 3-O- rutinosylcyanidin sambucin
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	V0N2VMB4FV
CoE Number	N/A
XlogP3-AA	N/A
Molecular Weight	630.98407
Molecular Formula	C27 H31 Cl O15

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	N/A
Boiling Point	N/A
Flash Point	32.00 Â°F. TCC ( 0.00 Â°C. ) (est)
Acid Value	N/A
Vapor Pressure	N/A
Vapor Density	N/A
logP (o/w)	N/A
Soluble In	water, 791.8 mg/L @ 25 °C (est)
Occurrence	asparagus asparagus shoot banana banana cassava cherry sour cherry cherry sour cherry fruit cherry sour cherry stem cinnamomum spp. currant black currant fruit currant red currant fruit elder black elder bark elder black elder fruit elder black elder plant gooseberry fruit lychee olive fruit pomegranate fruit raspberry red raspberry plant rhubarb leaf rice plant rose hips rubus spp. triticum spp.

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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