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“To further narrow down the number of key taste compounds, finally, taste omission experiments and human dose/response functions were performed, demonstrating that the bitter-tasting alkaloids theobromine and caffeine, seven bitter-tasting diketopiperazines, seven bitter- and astringent-tasting flavan-3-ols, six puckering astringent N-phenylpropenoyl-l-amino acids, four velvety astringent flavonol glycosides, gamm”
bitter-tasting alkaloids theobromine and caffeine, bitter-tasting diketopiperazines, bitter- and astringent-tasting flavan-3-ols, puckering astringent N-phenylpropenoyl-l-amino acids, velvety astringent flavonol glycosides→contribute to→taste profile of roasted cocoa nibs
“Chocolate characters not only originate in flavor precursors present in cocoa beans, but are generated during post-harvest treatments and transformed into desirable odor notes in the manufacturing processes.”
chocolate characters→originate in→flavor precursors present in cocoa beans
“At the acute time point, consumption of cocoa significantly improved self-reported mental fatigue and performance on the Serial Sevens task in cycle one of the CDB.”
cocoa flavanols→improved→self-reported mental fatigue and performance on the Serial Sevens task