Theobromine

About: Theobromine is a research topic. Over the lifetime, 1137 publications have been published within this topic receiving 29723 citations. The topic is also known as: 3,7-Dimethylxanthine & Theobromin.

Variation of main chemical ingredients in cocoa tea after cultivation and comparison with traditional tea

Abstract: Cocoa tea(Camellia ptilophylla Chang)is a wild species of Sect Thea (L) Dyer in Genus CamelliaIt is different from traditional tea in view of the content of theobromine in its buds and young shoots Ten cultivated cocoa tea plants were selected in random from cocoa tea seedlings four-years old,which were propagated by asexual method from the mother trees containing theobromine rather than caffeine One bud with two leaves were collected for analyses of the contents of water extract,general amino acids,water soluble saccharides,tea polyphenols,general catechins,anthocyanians and purine alkaloids The data were compared with those of wild cocoa tea and of traditional tea,respectively Cultivated cocoa tea still maintained theobromine as predominant purine alkaloid,and the contents of general amino acids and the catechins were significantly increased after domestication and cultivation Compared to traditional tea,the most differnce is presented in the content of purine alkaloids

The biosynthesis of bitter compounds.

Abstract: Cafeine, theobromine et theophylline-quinine-naringine et flavonoides derives. Quassine. Acides amers du houblon