ISSN:
0018-019X
Keywords:
Chemistry
;
Organic Chemistry
Source:
Wiley InterScience Backfile Collection 1832-2000
Topics:
Chemistry and Pharmacology
Notes:
The following diketopiperazines have been identified in roasted cocoa: Cyclo(-Pro-Leu-), Cyclo(-Val-Phe-), Cyclo(-Pro-Phe-), Cyclo(-Pro-Gly-), Cyclo(-Ala-Val-), Cyclo(-Ala-Gly-), Cyclo(-Ala-Phe-), Cyclo(-Phe-Gly-), Cyclo(-Pro-Asn-), Cyclo(-Asn-Phe-).The typical bitterness of cocoa is due to an interaction of the purine theobromine (2) and diketopiperazines, which are formed during the roasting of the coca beans.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1002/hlca.19750580411
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