Detail of > 4670-05-7
- MSDS Download
- CAS Number:
- 4670-05-7
- Name:
5H-Benzocyclohepten-5-one,1,8-bis[(2R,3R)-3,4-dihydro-3,5,7-trihydroxy-2H-1-benzopyran-2-yl]-3,4,6-trihydroxy-
- Superlist Name:
- Theaflavin
- Formula:
- C29H24 O12
- Molecular Structure:
![Molecular Structure of 4670-05-7 (5H-Benzocyclohepten-5-one,1,8-bis[(2R,3R)-3,4-dihydro-3,5,7-trihydroxy-2H-1-benzopyran-2-yl]-3,4,6-trihydroxy-)](http://www.lookchem.com/300w/2010/0621/4670-05-7.jpg)
- Synonyms:
- 5H-Benzocyclohepten-5-one,1,8-bis(3,4-dihydro-3,5,7-trihydroxy-2H-1-benzopyran-2-yl)-3,4,6-trihydroxy-,[2R-[2a(2R*,3R*),3a]]-;5H-Benzocyclohepten-5-one,3,4,6-trihydroxy-1,8-bis(3a,5,7-trihydroxy-2a-chromanyl)- (8CI);Theaflavin (7CI);Theaflavine (6CI);(-)-Theaflavin;Theaflavin 1;
- Molecular Weight:
- 516.5
- Density:
- 1.87g/cm3
- Boiling Point:
- 1003.9°Cat760mmHg
- Flash Point:
- 336.5°C
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Reference
- Studies on thearubigin pigments in black tea manufacturing systems
- Studies on thearubigin pigments in black tea manufacturing systems. Hazarika, Mridul; Chakravarty, Sukhomoy K.; Mahanta, Pradip K. (Tocklai Exp. Stn., Tea Res. Assoc., Jorhat 785008, India). J. Sci. Food Agric., 35(11), 1208-18 (English) 1984. CODEN: JSFAAE. ISSN: 0022-5142. DOCUMENT TYPE: Journal CA Section: 17 (Food and Feed Chemistry) The formation of thearubigin pigments in prevalent com. manufg. systems, such as orthodox roll, roll followed by curing, tearing, crushing (CTC), rotorvane combined with CTC, and CTC alone, was studied in the Tocklai released clones TV-1, TV-2, TV-8, TV-9, TV-17, and TV-18. The contribution of the pigment compn. esp. thearubigins of high-, intermediate- and low-mol.-wts. (as sepd. by a Sephadex LH-20 column) was examd. on the basis of the types of leaves, degree of wither and roll, conditions of fermn., and the temp. and type of drying. The biochem. pathway in black tea processing could be conveniently followed from thearubigin formation. Further, the amt. of high-mol.-wt. thearubigin could det. the quantity of cream formed in a black tea brew. The thearubigin and concomitant pigments, such as theaflavin [4670-05-7], have distinct organoleptic properties and their variation affected the overall quality of the finished product.
- Comparison of liquid properties and colored components found in liquids among Oolong tea, black tea and green (Kamairi) tea
- Comparison of liquid properties and colored components found in liquids among Oolong tea, black tea and green (Kamairi) tea. Takeo, Tadakazu; Imamura, Yoshinari (Natl. Res. Inst. Tea, Shizuoka 428, Japan). Chagyo Kenkyu Hokoku, (60), 46-9 (Japanese) 1984. CODEN: CHKHB9. ISSN: 0366-6190. DOCUMENT TYPE: Journal CA Section: 17 (Food and Feed Chemistry) The oxidative polymers, thearubin [96353-61-6] and catechin [154-23-4] were detected in brewed Oolong tea and black tea. Theaflavin [4670-05-7] was detected only in black tea. Green tea contained little catechin oxidn. product.
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