. . "Anthocyanins (also anthocyans; from Greek: \u1F00\u03BD\u03B8\u03CC\u03C2 (anthos) = flower + \u03BA\u03C5\u03B1\u03BD\u03CC\u03C2 (kyanos) = blue) are water-soluble vacuolar pigments that may appear red, purple, or blue depending on the pH. They belong to a parent class of molecules called flavonoids synthesized via the phenylpropanoid pathway; they are odorless and nearly flavorless, contributing to taste as a moderately astringent sensation. Anthocyanins occur in all tissues of higher plants, including leaves, stems, roots, flowers, and fruits."@en . .