procyanidin B2

Full Material List
(2R,3R)-2-(3,4-dihydroxyphenyl)-8-[(2R,3R,4R)-2-(3,4-dihydroxyphenyl)-3,5,7-trihydroxy-3,4-dihydro-2H-chromen-4-yl]-3,4-dihydro-2H-chromene-3,5,7-triol

Identifiers

FEMA N/A
CAS 29106-49-8
EINECS N/A
Synonyms
  • (4,8'- bi-2H-1-benzopyran)-3,3',5,5',7,7'-hexol, 2,2'-bis(3,4-dihydroxyphenyl)-3,3',4,4'-tetrahydro-, (2R-(2alpha,3alpha,4beta(2'R*,3'R*)))-
  • (2R-(2alpha,3alpha,4beta(2'R*,3'R*)))-2,2'-bis(3,4- dihydroxyphenyl)-3,3',4,4'-tetrahydro-(4,8'-Bi-2H-1-benzopyran)-3,3',5,5',7,7'-hexol
  • (2R,3R)-2-(3,4- dihydroxyphenyl)-8-[(2R,3R,4R)-2-(3,4-dihydroxyphenyl)-3,5,7-trihydroxy-3,4-dihydro-2H-chromen-4-yl]-3,4-dihydro-2H-chromene-3,5,7-triol
  • proanthocyanidin
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 L88HKE854X
CoE Number N/A
XlogP3-AA N/A
Molecular Weight 578.52762
Molecular Formula C30 H26 O12

Organoleptic

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

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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 955.30 °C. @ 760.00 mm Hg (est)
Flash Point 989.00 °F. TCC ( 531.60 °C. ) (est)
Acid Value N/A
Vapor Pressure N/A
Vapor Density N/A
logP (o/w) 0.300 (est)
Soluble In
  • water, 20.86 mg/L @ 25 °C (est)
Occurrence
  • apple fruit
  • apple fruit juice
  • apple leaf
  • apple pericarp
  • bay laurel
  • bay laurel leaf
  • bilberry fruit
  • bilberry leaf
  • buckwheat root
  • buckwheat tissue culture
  • cacao
  • cassia bark
  • cinnamomum spp.
  • cinnamon ceylon cinnamon bark
  • cranberry
  • grape leaf
  • grape pericarp
  • grape seed
  • guava leaf
  • loquat
  • malus spp.
  • peanut
  • pomegranate fruit
  • star fruit
  • tea leaf
  • wine red wine