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roasted cocoa nibs

" in MedChemExpress (MCE) Product Catalog:
Cat. No. Product Name Target Research Areas Chemical Structure
  • HY-W726468

    Others Others
    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

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