1. Natural Products
  2. Plants
  3. Malvaceae
  4. Theobroma cacaoL.

Theobroma cacaoL.

Theobroma cacaoL. (1):

Cat. No. Product Name CAS No. Purity Chemical Structure
  • HY-W726468
    Feruloylaspartic acid 177715-70-7
    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.
    Feruloylaspartic acid