Influence of roasting conditions on the biogenic amine content in cocoa beans of different Theobroma cacao cultivars

- Impact of roasting on the biogenic amine content in cocoa beans was studied.
- The concentrations of each amine vary depending on the cocoa beans cultivar.
- We found that the roasting induced changes in biogenic amine profile and levels.
- Increasing the temperature and humidity of air caused a rise in amine content.

The objective of this study was to investigate how roasting process conditions affected the content of biogenic amines in cocoa beans of different Theobroma cacao varieties. The raw cocoa beans were roasted at four different temperatures (ranging from 110 °C to 150 °C) and three different air humidities (0.3% to 5.0%). Roasting process may significantly modify the profile and levels of biogenic amines. Tyramine was the most abundant amine in raw cocoa beans, followed by tryptamine and 2-phenylethylamine. Serotonin and dopamine were presented only in small amounts. However, it was found that roasted cocoa beans contained mainly 2-phenylethylamine, followed by tyramine, tryptamine, serotonin and dopamine. Parameters of roasting have a significant effect on the levels of each amine in all types of roasted beans. The highest amount of biogenic amines was observed in the samples roasted at the highest temperatures and in the air with increased humidity. In addition, the results revealed that the cacao cultivars significantly affect the levels of biogenic amines.