/ COMPOUND
cinnamtannin A2
Molecular ID 16130899Formula C60H50O24MW 1155.023 food sources
Molecular structure
Foods containing this compound
Cocoa Powder
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Other cocoa product
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Chocolate
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Cocoa powder
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Chocolate, dark
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Cocoa, powder
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Cocoa, dry powder, unsweetened
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Cocoa, dry powder, unsweetened, processed with alkali
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Chocolate, dark, 45- 59% cacao solids
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Chocolate, dark, 60-69% cacao solids
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Chocolate, dark, 70-85% cacao solids
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Cocoa, dry powder, hi-fat or breakfast, processed with alkali
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Cocoa, dry powder, unsweetened
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Cocoa, dry powder, unsweetened, processed with alkali
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Chocolate, dark, 45- 59% cacao solids
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Chocolate, dark, 60-69% cacao solids
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Chocolate, dark, 70-85% cacao solids
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Cocoa, dry powder, hi-fat or breakfast, processed with alkali
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cocoa
name for cacao/cocoa tea beverage served in Hong Kong consisting of pure cocoa powder
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cocoa
good, condiment, flavor, food ingredient or product solid derived from Theobroma cacao; precursor of commercial chocolates
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cocoa powder
mixture of many substances remaining after cocoa butter is extracted from cacao beans
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Cinnamomum cassia
Species of tree
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Cocoa powder
Defatted powder extracted from cocoa beans
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Verified Data
Compound identity and culinary context are continuously cross-referenced across open scientific databases and maintained by Foodgeist's enrichment pipeline.
The Geist can be wrong. Some flavor, taste, and pairing values are model-predicted, not lab-measured.