pinotin A
 
Notes:
None found
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CAS Number: 663910-41-6Picture of molecule3D/inchi
Nikkaji Web: J1.674.988E
Molecular Weight: 625.56093000
Formula: C31 H29 O14
NMR Predictor: Predict (works with chrome or firefox)
Category: natural substances and extractives
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
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Physical Properties:
Assay: 95.00 to 100.00 % 
Food Chemicals Codex Listed: No
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Organoleptic Properties:
 
Odor and/or flavor descriptions from others (if found).
 
 
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Cosmetic Information:
None found
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Suppliers:
 None found
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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
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
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Safety in Use Information:
Category: natural substances and extractives
Recommendation for pinotin A usage levels up to:
 not for fragrance use.
 
Recommendation for pinotin A flavor usage levels up to:
 not for flavor use.
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Safety References:
AIDS Citations: Search
Cancer Citations: Search
Toxicology Citations: Search
EPA ACToR: Toxicology Data
EPA Substance Registry Services (SRS): Registry
Laboratory Chemical Safety Summary : 21674154
National Institute of Allergy and Infectious Diseases: Data
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References:
NIST Chemistry WebBook: Search Inchi
Pubchem (cid): 21674154
Pubchem (cas): 663910-41-6
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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
HMDB (The Human Metabolome Database): HMDB29240
FooDB: FDB000052
VCF-Online: VCF Volatile Compounds in Food
ChemSpider: View
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Potential Blenders and core components note
 
None Found
 
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Potential Uses:
None Found
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Occurrence (nature, food, other): note
 wine red wine
Search  PMC Picture
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Synonyms:
7-(3,4-dihydroxyphenyl)-11-hydroxy-3-(4-hydroxy-3,5-dimethoxyphenyl)-4-{[(2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxy}-2$l;{4},8-dioxatricyclo[7.3.1.0;{5,13}]trideca-1(13),2,4,6,9,11-hexaen-2-ylium
 malvidin 3-O-glucoside caffeic acid
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Articles:
PubMed: Relevance of chromatographic efficiency in varietal authenticity verification of red wines based on their anthocyanin profiles: Interference of pyranoanthocyanins formed during wine ageing.
PubMed: Formation of hydroxyphenyl-pyranoanthocyanins in Grenache wines: precursor levels and evolution during aging.
PubMed: Effect of copigments and grape cultivar on the color of red wines fermented after the addition of copigments.
PubMed: Investigations on anthocyanins in wines from Vitis vinifera cv. pinotage: factors influencing the formation of pinotin A and its correlation with wine age.
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