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Highlighted compounds are flavor-active · click to view molecular profile
Sugar
20 shared
Based on shared molecular compounds · click to explore
What science says
compound effect
“LC-MS/MS analysis, 1D- and 2D-NMR, and CD spectroscopy as well as model alkalization reactions led to the unequivocal identification of the velvety, smoothly astringent molecules as a series of catechin- and epicatechin-C-glycopyranosides”
catechin- and epicatechin-C-glycopyranosides→identified→alkalized cocoa powder
“Application of comparative taste dilution analyses on nonalkalized and alkalized cocoa powder revealed the detection of a velvety, smoothly astringent tasting fraction, which was predominantly present in the alkalized sample”
“N-[3',4'-dihydroxy-(E)-cinnamoyl]-L-tryptophan, N-[4'-hydroxy-(E)-cinnamoyl]-L-tryptophan, and N-[4'-hydroxy-3'-methoxy-(E)-cinnamoyl]-L-tyrosine, respectively, were detected for the first time in cocoa powder”
“High temperatures during the cocoa bean roasting process and particularly the alkalization of the cocoa powder are the main factors inducing the epimerization reaction.”
epimerization→induced by→high temperatures during the cocoa bean roasting process and particularly the alkalization of the cocoa powder
