ScholarLens Back to search
1971•Journal of the Science of Food and AgricultureRequires access

Theobromine and caffeine content of the cocoa bean during its growth

U.M. Senanayake, R.O.B. Wijesekera

Open publisher page 42 citations

Abstract

Abstract Changes in the concentrations of caffeine and theobromine in the cocoa pod during its growth were determined. Theobromine and caffeine concentrations increased markedly after about 12 weeks from flowering to the time of harvesting. During the stage when the bean was only a mucilaginous mass, the quantity of caffeine and theobromine was negligible. Caffeine and theobromine levels in the shell, once this is formed, increased rapidly until harvest.

About this research paper

What this paper is about

Abstract Changes in the concentrations of caffeine and theobromine in the cocoa pod during its growth were determined. Theobromine and caffeine concentrations increased markedly after about 12 weeks from flowering to the time of harvesting. During the stage when the bean was only a mucilaginous mass, the quantity of caffeine and theobromine was negligible. Caffeine and theobromine levels in the shell, once this is formed, increased rapidly until harvest.

Why it matters

OpenAlex reports 42 citations for this work. Citation counts describe recorded attention and do not establish research quality.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Available abstract

Abstract Changes in the concentrations of caffeine and theobromine in the cocoa pod during its growth were determined. Theobromine and caffeine concentrations increased markedly after about 12 weeks from flowering to the time of harvesting. During the stage when the bean was only a mucilaginous mass, the quantity of caffeine and theobromine was negligible. Caffeine and theobromine levels in the shell, once this is formed, increased rapidly until harvest.

Key concepts: Theobromine, Caffeine, Point of delivery, Chemistry, Food science, Theophylline, Horticulture, Botany

Related papers

Related paper 1Related paper 2Related paper 3
Back to paper searchBrowse research topicsOriginal source
Theobromine and caffeine content of the cocoa bean during its growth — Research Paper | ScholarLens