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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.