OCCURRENCE OF 2-PHENYLETHYLAMINE AND ITS DERIVATIVES IN COCOAS AND CHOCOLATES

被引：20
|
作者：
ZIEGLEDER, G
STOJACIC, E
STUMPF, B
机构：
来源：
ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1992年 / 195卷 / 03期
关键词：
D O I：
10.1007/BF01202801
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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).
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页码：235 / 238
页数：4
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