title: Roasting conditions for preserving cocoa flavan-3-ol monomers and oligomers: interesting behaviour of Criollo clones.
abstract: BACKGROUND
  Cocoa bean roasting is important for creating the typical chocolate aroma through Maillard reactions, but it is also a key step deleterious to the polyphenol content and profile.
  
  
  RESULTS
  Compared with usual roasting at 150 °C, keeping the beans for 30 min at 120 °C or for 1 h at 90 °C proved much better for preventing strong degradation of native P1, P2 and P3 flavan-3-ols in cocoa (shown for Forastero, Trinitatio and Criollo cultivars). Surprisingly, Cuban, Mexican and Malagasy white-seeded beans behaved atypically when roasted for 30 min at 150 °C, releasing a pool of catechin. Enantiomeric chromatographic separation proved that this pool contained mainly (-)-catechin issued from (-)-epicatechin by epimerisation. As the (-)-epicatechin content remained relatively constant through Criollo bean roasting, flavan-3-ol monomers must have been regenerated from oligomers. This emergence of (-)-catechin in Criollo beans only, reported here for the first time, could be due to increased flavan-3-ol monomer stability in the absence of anthocyanidin-derived products.
  
  
  CONCLUSIONS
  The degradation rate of flavan-3-ols through roasting is higher in cocoa beans containing anthocyani(di)ns. The liberation of a pool of (-)-catechin when submitted to roasting at 150 °C allows to distinguish white-seeded cultivars. © 2017 Society of Chemical Industry.
authors.affiliation: Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute, ELIM, Faculté des Bioingénieurs, Université Catholique de Louvain, Louvain-la-Neuve, Belgium.
authors.forename: Cédric
authors.initials: C
authors.lastname: De Taeye
authors.affiliation: Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute, ELIM, Faculté des Bioingénieurs, Université Catholique de Louvain, Louvain-la-Neuve, Belgium.
authors.forename: Marie
authors.initials: M
authors.lastname: Bodart
authors.affiliation: Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute, ELIM, Faculté des Bioingénieurs, Université Catholique de Louvain, Louvain-la-Neuve, Belgium.
authors.forename: Gilles
authors.initials: G
authors.lastname: Caullet
authors.affiliation: Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute, ELIM, Faculté des Bioingénieurs, Université Catholique de Louvain, Louvain-la-Neuve, Belgium.
authors.forename: Sonia
authors.initials: S
authors.lastname: Collin
mesh_terms: D002099:Cacao / Q000737:chemistry* / Q000145:classification; D003296:Cooking; D005419:Flavonoids / Q000737:chemistry*; D006358:Hot Temperature; D015416:Maillard Reaction; D012639:Seeds / Q000737:chemistry; D013237:Stereoisomerism
chemical_list: D005419:Flavonoids; C404987:flavan-3-ol
keywords: Criollo; cocoa; flavan-3-ol; polyphenol; roasting