化合物 / compound-theobromine
theobromine
Methylxanthine abundant in cocoa
主張（1）
theobromine contributes_to bitterness支持あり
範囲: Roasted cocoa nib aqueous reconstitution and omission study
注記: Concentration and finished-chocolate matrix affect perception.
Theobromine remained among the key bitter organoleptics after quantitative reconstitution and omission testing.
限界: Specific material and aqueous model.
出典: Molecular definition of the taste of roasted cocoa nibs (Theobroma cacao) by means of quantitative studies and sensory experiments（Stark T; Bareuther S; Hofmann T, 2006） ・抄録確認