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Theobromine is extensively employed in food science research, particularly in studies focusing on its effects on flavor and health properties of cocoa and chocolate products. Its role in enhancing bitterness while contributing to the characteristic flavor of chocolate makes it a subject of interest in sensory evaluation studies. In agricultural research, theobromine is studied for its natural occurrence in cocoa plants and the factors affecting its concentration within different cocoa varieties. Environmental studies also utilize theobromine to understand how growing conditions and processing methods impact the levels of bioactive compounds in cocoa. Furthermore, theobromine is utilized in nutritional research to explore its influence on fatigue and alertness, providing insights into how bioactive compounds can affect human physiological responses.
Ordering Information
Product Name | Catalog # | UNIT | Price | Qty | FAVORITES | |
Theobromine, 25 g | sc-203296 | 25 g | $41.00 | |||
Theobromine, 100 g | sc-203296A | 100 g | $87.00 |