Roasting conditions for preserving cocoa flavan‐3‐ol monomers and oligomers: interesting behaviour of Criollo clones

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 pro...

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Bibliographic Details
Published in:Journal of the science of food and agriculture 2017-09, Vol.97 (12), p.4001-4008
Main Authors: De Taeye, Cédric, Bodart, Marie, Caullet, Gilles, Collin, Sonia
Format: Article
Language:English
Subjects:
Aroma
Beans
Cacao - chemistry
Cacao - classification
Catechin
Chocolate
Cocoa
Cocoa beans
Cooking
Criollo
Cultivars
Degradation
Epicatechin
flavan‐3‐ol
Flavonoids - chemistry
Food processing
Hot Temperature
Maillard Reaction
Monomers
Oligomers
polyphenol
Roasting
Seeds - chemistry
Stereoisomerism
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Summary: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. CONCLUSION 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
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.8265