anthocyanins

Full Material List

anthocyanins

Identifiers

CAS (Single)	11029-12-2
FEMA	N/A
EINECS	N/A
Synonyms	anthocyanidin anthocyanin kalsec anthocyanins 1- benzopyrylium, 2-phenyl- anthocyanins brassica oleracea linne extract red cabbage color (powdered san red RC) red cabbage color (san red RC-DS 51; liquid) enocianina enocianina grape skin extract single strength enocianina grapeskin extract double strength enocianina powder enocianina solution flavylium anthocyanins grape skin extract grape skin extract 2x (ENO liquid) grape skin extract, 30% polyphenols grape skin extract, anthocyanidins 5%,10% grapeskin extract anthocyanins ipomoea batatas poiret extract oenocyanin 2- phenyl-1-benzopyrylium 2- phenylchromenium 2- phenylchromenylium ultra stable red anthocyanins vitis vinifera skin extract
JECFA Food Flavoring	N/A
JECFA Food Additive	Grape Skin Extract
DG SANTE Food Flavourings	N/A
DG SANTE Food Contact Materials	N/A
FDA UNII
CoE Number	N/A
XlogP3-AA	N/A
Molecular Weight	207.25187
Molecular Formula	C15 H11 O

Properties

Food Chemicals Codex Listed	No
Appearance	N/A
Assay	N/A
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, 2.805e+004 mg/L @ 25 °C (est)
Occurrence	basil leaf bean black bean seed bean black bean testa bilberry leaf cacao bean cranberry fruit currant black currant fruit fig fruit grape fruit grape leaf grape pericarp onion bulb peach fruit pokeweed fruit pomegranate fruit roselle calyx soybean seed

Organoleptic

Organoleptic Notes
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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