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Titel:

Molecular definition of the taste of roasted cocoa nibs (Theobroma cacao) by means of quantitative studies and sensory experiments

Dokumenttyp:
Zeitschriftenaufsatz
Autor(en):
Stark, Timo; Bareuther, Sabine; Hofmann, Thomas
Abstract:
Sensory-guided decomposition of roasted cocoa nibs revealed that, besides theobromine and caffeine, a series of bitter-tasting 2,5-diketopiperazines and flavan-3-ols were the key inducers of the bitter taste as well as the astringent mouthfeel imparted upon consumption of roasted cocoa. In addition, a number of polyphenol glycopyranosides as well as a series of N-phenylpropenoyl-l-amino acids have been identified as key astringent compounds of roasted cocoa. In the present investigation, a total...     »
Zeitschriftentitel:
Journal of Agricultural and Food Chemistry
Jahr:
2006
Band / Volume:
54
Heft / Issue:
15
Seitenangaben Beitrag:
5530--5539
Volltext / DOI:
doi:10.1021/jf0608726
Print-ISSN:
0021-8561
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