Letter | Published:

Detection of the Substrate of Enzymic Browning in Cacao by a Post-chromato-graphic Enzymatic Technique

Naturevolume 180pages13731374 (1957) | Download Citation

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Abstract

THE polyphenols of the cacao bean have been described by Forsyth1, who has demonstrated the presence of four catechins, three leucocyanidins and two anthocyanins. It is evident from his observations and my own (unpublished) that other phenolic materials remain to be identified.

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References

  1. 1

    Forsyth, W. G. C., Biochem. J., 51, 511 (1952); 60, 108 (1955).

  2. 2

    Bate-Smith, E. C., Chem. and Ind., 1457 (1954).

  3. 3

    Barton, G. M., Evans, R. S., and Gardner, J. A. F., Nature, 170, 249 (1952).

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  1. Regional Research Centre, Imperial College of Tropical Agriculture, Trinidad

    • L. A. GRIFFITHS

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https://doi.org/10.1038/1801373a0

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