Theobroma cacaoL.
Feruloylaspartic acid
Cat. No.: HY-W726468
CAS No.: 177715-70-7
- Formula: C14H15NO7
- Molecular Weight: 309.27
Feruloylaspartic acid (Compound 19) is an N-cinnamoyl-L-amino acid, and it is a key astringent compound responsible for the puckering sensation in roasted cocoa beans. Feruloylaspartic acid elicits a puckering, astringent oral sensation without exhibiting a bitter taste.
