Temperature influences epimerization and composition of flavanol monomers, dimers and trimers during cocoa bean roasting

Food Chemistry

Volumn 141, Issue 4, 2013, Pages 3656-3663

  Kothe, Lisa ^a   Zimmermann, Benno F ^a,b   Galensa, Rudolf ^a  

^a UNIVERSITY OF BONN   (Germany)

^b Institut Prof Dr Georg Kurz GmbH   (Germany)

Author keywords

Capillary electrophoresis; Cocoa; Epimerization; Flavanols; Procyanidins; Roasting; Stereochemistry; UHPLC MS MS

Indexed keywords

CALCINATION; CAPILLARY ELECTROPHORESIS; COCOA; DIMERS; MONOMERS; OLIGOMERS; STEREOCHEMISTRY;

EPIMERIZATION; FLAVANOLS; PROCYANIDINS; ROASTING; U-HPLC-MS;

FLAVONOIDS;

DIMER; FLAVANOL DERIVATIVE; MONOMER; PROCYANIDIN;

ARTICLE; BEAN; CACAO; CAPILLARY ELECTROPHORESIS; CHEMICAL COMPOSITION; EPIMERIZATION; MASS SPECTROMETRY; QUANTITATIVE ANALYSIS; TEMPERATURE; ULTRA PERFORMANCE LIQUID CHROMATOGRAPHY; ULTRAVIOLET RADIATION;

SENNA OBTUSIFOLIA; THEOBROMA CACAO;

CAPILLARY ELECTROPHORESIS; COCOA; EPIMERIZATION; FLAVANOLS; PROCYANIDINS; ROASTING; STEREOCHEMISTRY; UHPLC-MS/MS;

CACAO; COOKING; FLAVONOIDS; HOT TEMPERATURE; PLANT EXTRACTS;

EID: 84884564067     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.06.049     Document Type: Article

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