
P-Coumaroylated anthocyanin

"p"-Coumaroylated anthocyanins are a type of anthocyanins with a "p"-coumaric acid unit linked with a sugar to an anthocyanidin aglycone. 3-(6-"p"-Coumaroyl)glucosides are found in grape and wine. Cyanidin-3-"O"-(di-"p"-coumarylglucoside)-5-glucoside is found in dark opal basil. Red leaves of "Perilla frutescens" also accumulate cyanidin 3-(6-"O"-"p"-coumaroyl-β--glucoside)-5-(6-"O"-malonyl-β--glucoside).
Delphinidin 3-(6-"p"-coumaroyl)glucoside is formed by the enzyme anthocyanin 3-"O"-glucoside 6″-"O"-hydroxycinnamoyltransferase from delphinidin 3-"O"-glucoside and "p"-coumaroyl-CoA in the anthocyanin biosynthesis pathway.
Red-berries vines of the Pinot varieties are known to not synthesize acetylated or para-coumaroylated anthocyanins, as other grape varietals do, only glucosylated anthocyanins.
Anthocyanin 5-aromatic acyltransferase is an enzyme that uses hydroxycinnamoyl-CoA and anthocyanidin-3,5-diglucoside to produce CoA and anthocyanidin 3-glucoside-5-hydroxycinnamoylglucoside. This enzyme can be found in "Gentiana triflora".