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

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<sup>&#872...

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Bibliographic Details
Main Authors:	Umile Gianfranco Spizzirri, Francesca Ieri, Margherita Campo, Donatella Paolino, Donatella Restuccia, Annalisa Romani
Format:	Article
Language:	English
Published:	MDPI AG 2019-08-01
Series:	Foods
Subjects:	cocoa nibs roasting bioactive amines polyphenols volatile organic compounds geographical areas
Online Access:	https://www.mdpi.com/2304-8158/8/8/306

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