![]() There are usually higher concentrations in dark than in milk chocolate. Cocoa butter only contains trace amounts of theobromine. Theobromine is the primary alkaloid found in cocoa and chocolate. Chocolate is made from the cocoa bean, which is a natural source of theobromine. Sources A chocolate bar and molten chocolate. ĭespite its name, the compound contains no bromine, which is based on Greek bromos ("stench"). That name in turn is made up of the Greek roots theo (" god") and broma ("food"), meaning "food of the gods". Theobromine is derived from Theobroma, the name of the genus of the cacao tree, with the suffix -ine given to alkaloids and other basic nitrogen-containing compounds. Synthesis of theobromine from xanthine was first reported in 1882 by Hermann Emil Fischer. Theobromine was first discovered in 1841 in cacao beans by Russian chemist A. Related compounds include theophylline, caffeine, paraxanthine, and 7-methylxanthine, each of which differ in the number or placement of the methyl groups. It is also classified as a di methyl xanthine. Theobromine is a flat molecule, a derivative of purine. It is a white or colourless solid, but commercial samples can appear yellowish. It is found in chocolate, as well as in a number of other foods, including the leaves of the tea plant, and the kola nut. In industry, theobromine is used as an additive and precursor to some cosmetics. Theobromine is slightly water- soluble (330 mg/L) with a bitter taste. Theobromine, also known as xantheose, is the principal alkaloid of Theobroma cacao (cacao plant).
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