Identification of the Bitter Principle of Cocoa | Zendy

Pickenhagen Wilhelm | Zendy; Dietrich Paul | Zendy; Keil Borivoij | Zendy; Polonsky Judith | Zendy; Nouaille Françoise | Zendy; Lederer Edgar | Zendy

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Identification of the Bitter Principle of Cocoa

Author(s) -

Pickenhagen Wilhelm,

Dietrich Paul,

Keil Borivoij,

Polonsky Judith,

Nouaille Françoise,

Lederer Edgar

Publication year - 1975

Publication title -

helvetica chimica acta

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.74

H-Index - 82

eISSN - 1522-2675

pISSN - 0018-019X

DOI - 10.1002/hlca.19750580411

Subject(s) - chemistry , diketopiperazines , theobromine , stereochemistry , roasting , purine , organic chemistry , caffeine , enzyme , endocrinology , medicine

The following diketopiperazines have been identified in roasted cocoa: Cyclo(‐Pro‐Leu‐), Cyclo(‐Val‐Phe‐), Cyclo(‐Pro‐Phe‐), Cyclo(‐Pro‐Gly‐), Cyclo(‐Ala‐Val‐), Cyclo(‐Ala‐Gly‐), Cyclo(‐Ala‐Phe‐), Cyclo(‐Phe‐Gly‐), Cyclo(‐Pro‐Asn‐), Cyclo(‐Asn‐Phe‐). The typical bitterness of cocoa is due to an interaction of the purine theobromine ( 2 ) and diketopiperazines, which are formed during the roasting of the coca beans.

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