Loading…
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...
Saved in:
| Published in: | Journal of the science of food and agriculture 2017-09, Vol.97 (12), p.4001-4008 |
|---|---|
| Main Authors: | , , , |
| Format: | Article |
| Language: | English |
| Subjects: | |
| Citations: | Items that this one cites Items that cite this one |
| Online Access: | Get full text |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| cited_by | cdi_FETCH-LOGICAL-c3535-3f36c15d07c703b2655585557d6bbcff422f79cd7fd46fa55c272e8eb9f827723 |
|---|---|
| cites | cdi_FETCH-LOGICAL-c3535-3f36c15d07c703b2655585557d6bbcff422f79cd7fd46fa55c272e8eb9f827723 |
| container_end_page | 4008 |
| container_issue | 12 |
| container_start_page | 4001 |
| container_title | Journal of the science of food and agriculture |
| container_volume | 97 |
| creator | De Taeye, Cédric Bodart, Marie Caullet, Gilles Collin, Sonia |
| description | 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 |
| doi_str_mv | 10.1002/jsfa.8265 |
| format | article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_1868398961</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>1927423280</sourcerecordid><originalsourceid>FETCH-LOGICAL-c3535-3f36c15d07c703b2655585557d6bbcff422f79cd7fd46fa55c272e8eb9f827723</originalsourceid><addsrcrecordid>eNp1kctuFDEQRS0EIkNgwQ8gS2zCohM_2m2bXTQiPBQJicfacrvt4JHbNdgzA9nxCXwjX4JnJrBAYlEqWXV8dasuQk8pOaeEsItVDfZcsUHcQwtKtOwIoeQ-WrQZ6wTt2Ql6VOuKEKL1MDxEJ0xR3UtNFuj7B7B1E_MNdpCnuImQKw5Q8Lr46svuOHFgcUh2Z_OvHz95K0h4hgyzLxXbPGFI8ebweolj3vj296A5-i92F2FbMAS8LBFSAuwSZF8fowfBpuqf3PVT9Pnq1aflm-76_eu3y8vrznHBRccDHxwVE5FOEj62HYVQreQ0jKMLoWcsSO0mGaZ-CFYIxyTzyo86KCYl46fo7Ki7LvB123yZOVbnU7LZw7YaqgbFtdIDbejzf9BVs56bO0M1kz3jTJFGvThSrkCtxQezLnG25dZQYvZxmH0cZh9HY5_dKW7H2U9_yT_3b8DFEfgWk7_9v5J59_Hq8iD5G9t1l9M</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>1927423280</pqid></control><display><type>article</type><title>Roasting conditions for preserving cocoa flavan‐3‐ol monomers and oligomers: interesting behaviour of Criollo clones</title><source>Wiley</source><creator>De Taeye, Cédric ; Bodart, Marie ; Caullet, Gilles ; Collin, Sonia</creator><creatorcontrib>De Taeye, Cédric ; Bodart, Marie ; Caullet, Gilles ; Collin, Sonia</creatorcontrib><description>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</description><identifier>ISSN: 0022-5142</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/jsfa.8265</identifier><identifier>PMID: 28194790</identifier><language>eng</language><publisher>Chichester, UK: John Wiley & Sons, Ltd</publisher><subject>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</subject><ispartof>Journal of the science of food and agriculture, 2017-09, Vol.97 (12), p.4001-4008</ispartof><rights>2017 Society of Chemical Industry</rights><rights>2017 Society of Chemical Industry.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3535-3f36c15d07c703b2655585557d6bbcff422f79cd7fd46fa55c272e8eb9f827723</citedby><cites>FETCH-LOGICAL-c3535-3f36c15d07c703b2655585557d6bbcff422f79cd7fd46fa55c272e8eb9f827723</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27923,27924</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/28194790$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>De Taeye, Cédric</creatorcontrib><creatorcontrib>Bodart, Marie</creatorcontrib><creatorcontrib>Caullet, Gilles</creatorcontrib><creatorcontrib>Collin, Sonia</creatorcontrib><title>Roasting conditions for preserving cocoa flavan‐3‐ol monomers and oligomers: interesting behaviour of Criollo clones</title><title>Journal of the science of food and agriculture</title><addtitle>J Sci Food Agric</addtitle><description>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</description><subject>Aroma</subject><subject>Beans</subject><subject>Cacao - chemistry</subject><subject>Cacao - classification</subject><subject>Catechin</subject><subject>Chocolate</subject><subject>Cocoa</subject><subject>Cocoa beans</subject><subject>Cooking</subject><subject>Criollo</subject><subject>Cultivars</subject><subject>Degradation</subject><subject>Epicatechin</subject><subject>flavan‐3‐ol</subject><subject>Flavonoids - chemistry</subject><subject>Food processing</subject><subject>Hot Temperature</subject><subject>Maillard Reaction</subject><subject>Monomers</subject><subject>Oligomers</subject><subject>polyphenol</subject><subject>Roasting</subject><subject>Seeds - chemistry</subject><subject>Stereoisomerism</subject><issn>0022-5142</issn><issn>1097-0010</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2017</creationdate><recordtype>article</recordtype><recordid>eNp1kctuFDEQRS0EIkNgwQ8gS2zCohM_2m2bXTQiPBQJicfacrvt4JHbNdgzA9nxCXwjX4JnJrBAYlEqWXV8dasuQk8pOaeEsItVDfZcsUHcQwtKtOwIoeQ-WrQZ6wTt2Ql6VOuKEKL1MDxEJ0xR3UtNFuj7B7B1E_MNdpCnuImQKw5Q8Lr46svuOHFgcUh2Z_OvHz95K0h4hgyzLxXbPGFI8ebweolj3vj296A5-i92F2FbMAS8LBFSAuwSZF8fowfBpuqf3PVT9Pnq1aflm-76_eu3y8vrznHBRccDHxwVE5FOEj62HYVQreQ0jKMLoWcsSO0mGaZ-CFYIxyTzyo86KCYl46fo7Ki7LvB123yZOVbnU7LZw7YaqgbFtdIDbejzf9BVs56bO0M1kz3jTJFGvThSrkCtxQezLnG25dZQYvZxmH0cZh9HY5_dKW7H2U9_yT_3b8DFEfgWk7_9v5J59_Hq8iD5G9t1l9M</recordid><startdate>201709</startdate><enddate>201709</enddate><creator>De Taeye, Cédric</creator><creator>Bodart, Marie</creator><creator>Caullet, Gilles</creator><creator>Collin, Sonia</creator><general>John Wiley & Sons, Ltd</general><general>John Wiley and Sons, Limited</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QL</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SN</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T5</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7TM</scope><scope>7U5</scope><scope>7U9</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>H94</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>M7N</scope><scope>P64</scope><scope>SOI</scope><scope>7X8</scope></search><sort><creationdate>201709</creationdate><title>Roasting conditions for preserving cocoa flavan‐3‐ol monomers and oligomers: interesting behaviour of Criollo clones</title><author>De Taeye, Cédric ; Bodart, Marie ; Caullet, Gilles ; Collin, Sonia</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3535-3f36c15d07c703b2655585557d6bbcff422f79cd7fd46fa55c272e8eb9f827723</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2017</creationdate><topic>Aroma</topic><topic>Beans</topic><topic>Cacao - chemistry</topic><topic>Cacao - classification</topic><topic>Catechin</topic><topic>Chocolate</topic><topic>Cocoa</topic><topic>Cocoa beans</topic><topic>Cooking</topic><topic>Criollo</topic><topic>Cultivars</topic><topic>Degradation</topic><topic>Epicatechin</topic><topic>flavan‐3‐ol</topic><topic>Flavonoids - chemistry</topic><topic>Food processing</topic><topic>Hot Temperature</topic><topic>Maillard Reaction</topic><topic>Monomers</topic><topic>Oligomers</topic><topic>polyphenol</topic><topic>Roasting</topic><topic>Seeds - chemistry</topic><topic>Stereoisomerism</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>De Taeye, Cédric</creatorcontrib><creatorcontrib>Bodart, Marie</creatorcontrib><creatorcontrib>Caullet, Gilles</creatorcontrib><creatorcontrib>Collin, Sonia</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Ecology Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Immunology Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Nucleic Acids Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>Virology and AIDS Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of the science of food and agriculture</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>De Taeye, Cédric</au><au>Bodart, Marie</au><au>Caullet, Gilles</au><au>Collin, Sonia</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Roasting conditions for preserving cocoa flavan‐3‐ol monomers and oligomers: interesting behaviour of Criollo clones</atitle><jtitle>Journal of the science of food and agriculture</jtitle><addtitle>J Sci Food Agric</addtitle><date>2017-09</date><risdate>2017</risdate><volume>97</volume><issue>12</issue><spage>4001</spage><epage>4008</epage><pages>4001-4008</pages><issn>0022-5142</issn><eissn>1097-0010</eissn><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.
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</abstract><cop>Chichester, UK</cop><pub>John Wiley & Sons, Ltd</pub><pmid>28194790</pmid><doi>10.1002/jsfa.8265</doi><tpages>8</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0022-5142 |
| ispartof | Journal of the science of food and agriculture, 2017-09, Vol.97 (12), p.4001-4008 |
| issn | 0022-5142 1097-0010 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_1868398961 |
| source | Wiley |
| 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 |
| title | Roasting conditions for preserving cocoa flavan‐3‐ol monomers and oligomers: interesting behaviour of Criollo clones |
| url | http://sfxeu10.hosted.exlibrisgroup.com/loughborough?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-08T07%3A42%3A49IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Roasting%20conditions%20for%20preserving%20cocoa%20flavan%E2%80%903%E2%80%90ol%20monomers%20and%20oligomers:%20interesting%20behaviour%20of%20Criollo%20clones&rft.jtitle=Journal%20of%20the%20science%20of%20food%20and%20agriculture&rft.au=De%20Taeye,%20C%C3%A9dric&rft.date=2017-09&rft.volume=97&rft.issue=12&rft.spage=4001&rft.epage=4008&rft.pages=4001-4008&rft.issn=0022-5142&rft.eissn=1097-0010&rft_id=info:doi/10.1002/jsfa.8265&rft_dat=%3Cproquest_cross%3E1927423280%3C/proquest_cross%3E%3Cgrp_id%3Ecdi_FETCH-LOGICAL-c3535-3f36c15d07c703b2655585557d6bbcff422f79cd7fd46fa55c272e8eb9f827723%3C/grp_id%3E%3Coa%3E%3C/oa%3E%3Curl%3E%3C/url%3E&rft_id=info:oai/&rft_pqid=1927423280&rft_id=info:pmid/28194790&rfr_iscdi=true |