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Foods

Title:		"Biogenic Amines, Phenolic, and Aroma-Related Compounds of Unroasted and Roasted Cocoa Beans with Different Origin"
Author(s):		Spizzirri UG; Ieri F; Campo M; Paolino D; Restuccia D; Romani A;
Address:		"Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, I-87036 Rende (CS), Italy. Department of Statistic, Informatics and Applications 'G. Parenti' (DiSIA)-University of Florence, Phytolab Laboratory, via Ugo Schiff 6, 50019 Sesto Fiorentino (FI), Italy. francesca.ieri@unifi.it. Department of Statistic, Informatics and Applications 'G. Parenti' (DiSIA)-University of Florence, Phytolab Laboratory, via Ugo Schiff 6, 50019 Sesto Fiorentino (FI), Italy. Department of Experimental and Clinical Medicine, University of Catanzaro 'Magna Graecia', 88100 Catanzaro, Italy"
Journal Title:		Foods
Year:		2019
Volume:		20190801
Issue:		8
Page Number:		-
DOI:		10.3390/foods8080306
ISSN/ISBN:		2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking)
Abstract:		"Biogenic amines (BAs), polyphenols, and aroma compounds were determined by chromatographic techniques in cocoa beans of different geographical origin, also considering the effect of roasting (95, 110, and 125 degrees C). In all samples, methylxantines (2.22-12.3 mg kg(-1)) were the most abundant followed by procyanidins (0.69-9.39 mg kg(-1)) and epicatechin (0.16-3.12 mg kg(-1)), all reduced by heat treatments. Volatile organic compounds and BAs showed variable levels and distributions. Although showing the highest BAs total content (28.8 mg kg(-1)), Criollo variety presented a good aroma profile, suggesting a possible processing without roasting. Heat treatments influenced the aroma compounds especially for Nicaragua sample, increasing more than two-fold desirable aldehydes and pyrazines formed during the Maillard cascade and the Strecker degradation. As the temperature increased, the concentration of BAs already present in raw samples increased as well, although never reaching hazardous levels"
Keywords:		bioactive amines cocoa nibs geographical areas polyphenols roasting volatile organic compounds;
Notes:		"PubMed-not-MEDLINESpizzirri, Umile Gianfranco Ieri, Francesca Campo, Margherita Paolino, Donatella Restuccia, Donatella Romani, Annalisa eng Switzerland 2019/08/04 Foods. 2019 Aug 1; 8(8):306. doi: 10.3390/foods8080306"