procyanidin b2

spicy oxygenated compound

Found in 74 ingredients across the CompKitchen flavor graph.

Look up another compound — search by name, CAS number, PubChem CID, or FEMA #.

2D Lewis Structure

Formula: C30H26O12
Molecular weight: 578.5 g/mol
PubChem CID: 122738 — full record on PubChem

Properties

Odor threshold — in a food matrix: 3.3 ppb – 5.0 ppb median 4.2 ppb · 2 published values · see all 2 with sources
Volatility: low
CAS number: 29106-49-8

Not in FEMA GRAS publications 1-33. Of 3,367 listed flavoring substances, none match this compound name. May still be food-safe under other regulatory routes (FDA 21 CFR 172, EFSA, JECFA) — check femaflavor.org for the authoritative current list.

Published thresholds

2 measured values from the literature. Grouped by what was actually measured — a threshold smelled in clean water, tasted in the mouth, or measured in a real food are three different quantities and are not pooled.

In a food matrix

3.3 ppb – 5.0 ppb

Measured in a real food, where the matrix shifts detection — not a clean-water value.

Threshold	Matrix	Source	Paper
3.3 ppb	water (food: unknown)	Literature corpus	29444125, 35056794, 35571930 +2
5.0 ppb	water (food: tea)	Literature corpus	40226889

Only values we can attribute are listed. Where a compendium's licence does not permit public attribution its figures are omitted here, so every number on this page traces to a citable source.

Where you'd actually smell it

Odor Activity Value = measured concentration ÷ odor threshold (4.160500000000001 ppb, the engine's canonical value — see the 2 published values). OAV ≥ 1 = perceptible.

Food	Concentration (ppb)	OAV	Source
cocoa	921000.0	221368 ⚡	Corpus paper
apple	425700.0	102319 ⚡	Corpus paper
cocoa nibs	630.0	151 ⚡	—
tea	105.0	25.2 ⚡	—

Concentrations from PubMed Central Open Access papers (free literature corpus, MIT-style licensed). Copper = OAV ≥ 10 (strongly perceptible). Green = OAV ≥ 1 (perceptible).

Found in

Measured impact first, then profile share

Every ingredient known to contain procyanidin b2. Ingredients with a measured concentration come first, ranked by odour activity; the rest follow by how large a share of that ingredient's profile this molecule is. The figure beside each is how many different compounds that ingredient has in total — not the concentration of procyanidin b2 in it. Full concentrations are in the OAV table above.

cocoa

measured · OAV 221367.62

484 cmpds

apple

measured · OAV 102319.43

527 cmpds

617 cmpds

57 cmpds