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

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