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Vorkommen von 2-Phenylethylamin und seinen Derivaten in Kakao und Kakaoerzeugnissen

Occurrence of 2-phenylethylamine and its derivates in cocoas and chocolates
: Stojacic, E.; Stumpf, B.; Ziegleder, G.

Zeitschrift für Lebensmittel-Untersuchung und -Forschung 195 (1992), No.3, pp.235-238
ISSN: 0044-3026
Journal Article
Fraunhofer ILV ( IVV) ()
2-Phenylethylamin; 2-phenylethylamine; amines; biogeneous amine; biogenes Amin; chocolate; cocoa; concentration; Kakao; Konzentration; neurotransmitter; Schokolade

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).