Biogenic Amines, Phenolic, and Aroma-Related Compounds of Unroasted and Roasted Cocoa Beans with Different Origin.
bioactive amines
cocoa nibs
geographical areas
polyphenols
roasting
volatile organic compounds
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
01 Aug 2019
01 Aug 2019
Historique:
received:
27
06
2019
revised:
29
07
2019
accepted:
30
07
2019
entrez:
4
8
2019
pubmed:
4
8
2019
medline:
4
8
2019
Statut:
epublish
Résumé
Biogenic amines (BAs), polyphenols, and aroma compounds were determined by chromatographic techniques in cocoa beans of different geographical origin, also considering the effect of roasting (95, 110, and 125 °C). In all samples, methylxantines (2.22-12.3 mg kg
Identifiants
pubmed: 31374934
pii: foods8080306
doi: 10.3390/foods8080306
pmc: PMC6723343
pii:
doi:
Types de publication
Journal Article
Langues
eng
Déclaration de conflit d'intérêts
The authors declare no conflict of interest.
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