| FEMA | N/A |
| CAS | 11029-12-2 |
| EINECS | N/A |
| JECFA Food Flavoring | N/A |
| CoE Number | N/A |
| Organoleptic Notes | |
| Odor | N/A |
| Flavor | N/A |
| Material Notes | a group of flavonoids derived from flavonols, which lack the ketone oxygen at the 4-position. they are glycosylated versions of cyanidin, pelargonidin or delphinidin. the conjugated bonds result in blue, red, and purple colors in flowers of plants. Plant pigments of the flavonoid class; they are glycosides that on hydrolysis yield coloured aglycons called anthocyanidins. [ChEBI] Aglycons of anthocyanins; they are oxygenated derivatives of flavylium (2-phenylchromenylium) salts. [ChEBI] |