Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
0.10 |
0.01 |
0.23 |
0.12 |
| mol/100 g |
6.35e-07 |
6.57e-08 |
1.51e-06 |
7.70e-07 |
Values calculated by aggregating data from 3
different samples
from
1 unique
publication.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| Vanillin |
mg/100 g FW |
0.10 |
0.01 |
0.23 |
0.12 |
| mol/100 g |
6.35e-07 |
6.57e-08 |
1.51e-06 |
7.70e-07 |
Original Content Values Used to Produce Means
Krings U., Zelena K., Wu S., Berger R.G. (2006) Thin-layer high-vacuum distillation to isolate volatile flavour compounds of cocoa powder. European Food Research and Technology 223:675-681
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
0.01 mg/100 g FW
|
Cocoa powder Bensdorp |
yes |
1 |
|
0.05 mg/100 g FW
|
Cocoa powder Kruger |
yes |
1 |
|
0.23 mg/100 g FW
|
Cocoa powder Sarotti |
yes |
1 |