Occurrence of beta-phenylethylamine and its
derivatives in cocoa and cocoa products

by
Ziegleder G, Stojacic E, Stumpf B
Fraunhofer-Institut fur Lebensmitteltechnologie und Verpackung,
Munchen, Bundesrepublik Deutschland
Z Lebensm Unters Forsch 1992 Sep; 195(3):235-8


ABSTRACT

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


PEA
Caries
Magnesium
Headaches?
Consumption
Theobromine
The Chocuhaler
Food of the gods?
Phenylethylamine
Chocolate: history
Chocolate hotlinks
PEA and dopamine
Stoned chocaholics?
PEA and antidepressants
Chocolate: food or drug?
PEA and antidepressants
Doped horses/chocolate-coated peanuts



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Critique of Huxley's Brave New World

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