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Biogene Amine in Kakao und Schokoladen

Biogenic amines in cocoa and chocolate
: Ziegleder, G.

Tagungsband des 2. Internationalen Kakao- und Schokoladenkongresses. Vortrag 23
10 pp. : Abb.,Tab.,Lit.
Internationaler Kakao- und Schokoladenkongreß <2, 1991, München>
Conference Paper
Fraunhofer ILV ( IVV) ()
2-Phenylethylamin; biogenes Amin; biogenic amine; chocolate; cocoa; fermentation; Kakao; Schokolade

Biogenic amines in foods are of increasing interest because some of these compounds are implicated in vital functions: they work as neurotransmitters and increase blood-pressure and furthermore may be related to sexual activity or migraine attacks. They are developed from amino acids by enzymatic processes and, therefore, are to be found in fermented foods and several fruits. The concentration of 2-phenylethylamine (PEA) in cocoa products was estimated: There are 0-6 ppm in cocoa beans, depending of fermentation degree, 0-1.5 ppm in chocolates and 0-2 ppm in cocoa powders. These concentrations are comparable to those in red wine, and much lower than those found in special cheeses or sausages. In cocoa powder some alkaloids were identified for the first time which arise from the reaction of PEA with aromatic aldehydes during the alkalization process.