Biogenic Amines, Phenolic, and Aroma-Related Compounds of Unroasted and Roasted Cocoa Beans with Different Origin

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(−1)) were the most abundant followed b...

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Detalles Bibliográficos
Autores principales: Spizzirri, Umile Gianfranco, Ieri, Francesca, Campo, Margherita, Paolino, Donatella, Restuccia, Donatella, Romani, Annalisa
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6723343/
https://www.ncbi.nlm.nih.gov/pubmed/31374934
http://dx.doi.org/10.3390/foods8080306

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6723343/
https://www.ncbi.nlm.nih.gov/pubmed/31374934
http://dx.doi.org/10.3390/foods8080306

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