Showing Publication (STARK 2006)
Stark T., Bareuther S., Hofmann T. (2006) Molecular definition of the taste of roasted cocoa nibs (Theobroma cacao) by means of quantitative studies and sensory experiments. Journal of Agricultural and Food Chemistry 54:5530-5539 PubMed (16848542)
Abbreviation: STARK 2006
Pubmed ID: 16848542
Food Composition
This publication was used to obtain 19 food polyphenol content values.
| Original Content Value | Original Food Description | Commercial Origin | Number of Samples Analyzed |
|---|---|---|---|
| 249.77 mg/100 g FW | Roasted cocoa nibs, powdered | no | 1 |
| 120.38 mg/100 g FW | Roasted cocoa nibs, powdered | no | 1 |
| 140.98 mg/100 g FW | Roasted cocoa nibs, powdered | no | 1 |
| 133.73 mg/100 g FW | Roasted cocoa nibs, powdered | no | 1 |
| 68.55 mg/100 g FW | Roasted cocoa nibs, powdered | no | 1 |
| 45.74 mg/100 g FW | Roasted cocoa nibs, powdered | no | 1 |
| 4.70 mg/100 g FW | Roasted cocoa nibs, powdered | no | 1 |
| 1.56 mg/100 g FW | Roasted cocoa nibs, powdered | no | 1 |
| 21.59 mg/100 g FW | Roasted cocoa nibs, powdered | no | 1 |
| 0.16 mg/100 g FW | Roasted cocoa nibs, powdered | no | 1 |
| 0.00 mg/100 g FW | Roasted cocoa nibs, powdered | no | 1 |
| 0.00 mg/100 g FW | Roasted cocoa nibs, powdered | no | 1 |
| 0.00 mg/100 g FW | Roasted cocoa nibs, powdered | no | 1 |
| 30.56 mg/100 g FW | Roasted cocoa nibs, powdered | no | 1 |
| 47.66 mg/100 g FW | Roasted cocoa nibs, powdered | no | 1 |
| 15.38 mg/100 g FW | Roasted cocoa nibs, powdered | no | 1 |
| 4.33 mg/100 g FW | Roasted cocoa nibs, powdered | no | 1 |
| 1.35 mg/100 g FW | Roasted cocoa nibs, powdered | no | 1 |
| 0.92 mg/100 g FW | Roasted cocoa nibs, powdered | no | 1 |