EU/US Properties Organoleptics Cosmetics Suppliers Safety Safety in use Safety references References Other Blenders Uses Occurrence Synonyms Articles Notes


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CAS Number: 35323-91-2Picture of molecule3D/inchi
Nikkaji Web:J21.709C
XlogP3:0.40 (est)
Molecular Weight:290.27178000
Formula:C15 H14 O6
BioActivity Summary:listing
NMR Predictor:Predict (works with chrome, Edge or firefox)
Category:natural substances and extractives
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar:Search
Google Books:Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Google Patents:Search
US Patents:Search
EU Patents:Search
Pubchem Patents:Search
Physical Properties:
Assay: 95.00 to 100.00
Food Chemicals Codex Listed: No
Boiling Point: 630.40 °C. @ 760.00 mm Hg (est)
Flash Point: 635.00 °F. TCC ( 335.00 °C. ) (est)
logP (o/w): 0.490 (est)
Soluble in:
 water, 6.311e+004 mg/L @ 25 °C (est)
Organoleptic Properties:
Odor and/or flavor descriptions from others (if found).
Cosmetic Information:
None found
BOC Sciences
For experimental / research use only.
(+)-epiCATECHIN 95%
Nacalai USA
For experimental / research use only.
Safety Information:
Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
Safety in Use Information:
natural substances and extractives
Recommendation for (+)-epicatechin usage levels up to:
 not for fragrance use.
Recommendation for (+)-epicatechin flavor usage levels up to:
 not for flavor use.
Safety References:
EPI System: View
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :182232
National Institute of Allergy and Infectious Diseases:Data
NIST Chemistry WebBook:Search Inchi
Pubchem (cid):182232
Pubchem (sid):135160710
Other Information:
(IUPAC):Atomic Weights of the Elements 2011 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
Golm Metabolome Database:Search
KEGG (GenomeNet):C09728
HMDB (The Human Metabolome Database):HMDB37954
VCF-Online:VCF Volatile Compounds in Food
Potential Blenders and core components note
None Found
Potential Uses:
None Found
Occurrence (nature, food, other):note
 apple fruit
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 buckwheat tissue culture
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 star fruit
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2H-1-benzopyran-3,5,7-triol, 2-(3,4-dihydroxyphenyl)-3,4-dihydro-, (2S,3S)-


PubMed:Effect of glutathione during bottle storage of sparkling wine.
PubMed:In Depth Proteome Analysis of Ripening Muscadine Grape Berry cv. Carlos Reveals Proteins Associated with Flavor and Aroma Compounds.
PubMed:Physicochemical properties and antioxidant capacity of raw, roasted and puffed cacao beans.
PubMed:Effect of fermentation and drying on cocoa polyphenols.
PubMed:Fast and neat--determination of biochemical quality parameters in cocoa using near infrared spectroscopy.
PubMed:Effects of lactone, ketone, and phenolic compounds on methane production and metabolic intermediates during anaerobic digestion.
PubMed:New phenylpropanoid-substituted flavan-3-ols from Pu-er ripe tea.
PubMed:Characterization of cocoa liquors by GC-MS and LC-MS/MS: focus on alkylpyrazines and flavanols.
PubMed:Impact of fermentation, drying, roasting and Dutch processing on flavan-3-ol stereochemistry in cacao beans and cocoa ingredients.
PubMed:The impact of packaging materials on the antioxidant phytochemical stability of aqueous infusions of green tea (Camellia sinensis) and yaupon holly (Ilex vomitoria) during cold storage.
PubMed:Identification and quantification of free radical scavengers in Pu-erh tea by HPLC-DAD-MS coupled online with 2,2'-Azinobis(3-ethylbenzthiazolinesulfonic acid) diammonium salt assay.
PubMed:Formation of strecker aldehydes from polyphenol-derived quinones and alpha-amino acids in a nonenzymic model system.
PubMed:Reduction of stale flavor development in low-heat skim milk powder via epicatechin addition.
PubMed:Proanthocyanidins--a final frontier in flavonoid research?
PubMed:Inhibition of key aroma compound generated during ultrahigh-temperature processing of bovine milk via epicatechin addition.
PubMed:Role of anthocyanidin reductase, encoded by BANYULS in plant flavonoid biosynthesis.
PubMed:Application of pulsed field gradient NMR techniques for investigating binding of flavor compounds to macromolecules.
PubMed:Dietary flavonoids: bioavailability, metabolic effects, and safety.
PubMed:Interactions between wine polyphenols and aroma substances. An insight at the molecular level.
(+)-Epicatechin or ent-Epicatechin is one of the 4 catechin diastereoisomers.
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