Stojacic, E.E.StojacicStumpf, B.B.StumpfZiegleder, G.G.Ziegleder2022-03-032022-03-031992https://publica.fraunhofer.de/handle/publica/1822122-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).de2-Phenylethylamin2-phenylethylamineaminesbiogeneous aminebiogenes AminchocolatecocoaconcentrationKakaoKonzentrationneurotransmitterSchokolade664688journal article