食材 / ingredient-cocoa-powder
ココアパウダー
cocoa powder
Defatted and milled roasted cocoa solids, sold natural or alkalized
感覚（1）
ココアパウダーの主要な苦味関与成分: Epicatechin, (-)-epigallocatechin gallate, luteolin, protocatechuic acid, theobromine and caffeine (dose-over-threshold above 1)支持あり
範囲: Cocoa powder before and after microwave-assisted alkalization
注記: Methylxanthines appear alongside four phenolics in the same DOT set, so they are not the sole bitter drivers in this material.
Dose-Over-Threshold results showed that epicatechin, (-)-epigallocatechin gallate, luteolin, protocatechuic acid, theobromine and caffeine contributed significantly (DOT > 1) to the bitterness of cocoa powder, while a partly different set including syringic acid, p-coumaric acid and 5-hydroxytryptamine played a key role in astringency.
限界: Abstract only; thresholds, concentrations and their provenance are not stated, and no human panel is described in the abstract. Receptor binding is in silico docking and molecular dynamics, not a receptor assay. An erratum exists (10.1016/j.foodchem.2026.150204) whose content was not retrieved.
出典: Bitter and astringent characteristics of alkalized cocoa powder: analysis using UPLC-Q-TOF-MS/MS and molecular simulation（Shi X; Xiao Y; Zhao N; Yao L; Li H; Huang J; Song Z; Wang X; Wang X, 2025） ・抄録確認
データを表示
ingredient-cocoa-powder —has_key_bitter_organoleptics→ "Epicatechin, (-)-epigallocatechin gallate, luteolin, protocatechuic acid, theobromine and caffeine (dose-over-threshold above 1)"claim: clm-cocoa-powder-dot-bitter-set / type: sensory / 更新: 2026-08-30