| FEMA | N/A |
| CAS | 5/7/70 |
| EINECS | N/A |
| JECFA Food Flavoring | N/A |
| CoE Number | N/A |
| Organoleptic Notes |
|
| Odor | N/A |
| Flavor | N/A |
| Material Notes | catechin dimer joined at b rings. Constit. of black tea (Camellia sinensis) Theaflavins are polyphenols that are formed from catechins in tea leaves during the enzymatic oxidation (called fermentation by the tea trade) of tea leaves (Wikipedia). |