Occurrence of beta-phenylethylamine and its derivatives in cocoa and cocoa products] |
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| Authors: | G Ziegleder E Stojacic B Stumpf |
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| Affiliation: | Fraunhofer-Institut für Lebensmitteltechnologie und Verpackung, München, Bundesrepublik Deutschland. |
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| Abstract: | 2-Phenylethylamine was extracted from cocoa nibs and chocolates and analysed by coupled gas chromatography-mass spectroscopy. The amine concentration increases in fermentation of cocoa and decreased during roasting and alkalization. Its concentration in chocolates is dependent on non-fat cocoa contents. Previously unreported aldimines were found in cocoa powders, which arise from the condensation of phenylethylamine and aldehydes. The main component of these products is N-phenylmethyl-N-phenylmethylene amine (CAS 3240-95-7). |
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