[Occurrence of beta-phenylethylamine and its derivatives in cocoa and cocoa products].
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).
Ziegleder
G
G
Fraunhofer-Institut für Lebensmitteltechnologie und Verpackung, München, Bundesrepublik Deutschland.
Stojacic
E
E
Stumpf
B
B
D002099:Cacao / Q000737:chemistry*; D005285:Fermentation; D008401:Gas Chromatography-Mass Spectrometry; D010627:Phenethylamines / Q000032:analysis*; D011619:Psychotropic Drugs / Q000032:analysis*
D010627:Phenethylamines; D011619:Psychotropic Drugs; C029261:phenethylamine
Vorkommen von beta-Phenylethylamin und seinen Derivaten in Kakao und Kakaoerzeugnissen.