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

CAS (Single)	29106-49-8
FEMA	N/A
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

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 Â°C. @ 760.00 mm Hg (est)
Flash Point	989.00 Â°F. TCC ( 531.60 Â°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

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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