Datasets for the article: Flavanols degradation and volatile flavor compounds formation during the processing of fermented and non-fermented cocoa beans

At the same time that degradation of flavanols has been studied to optimize process conditions and support the development of chocolates with higher contents of polyphenols, flavor formation is complex and involves chemical and biochemical transformations that occur during process. Since extensive degradation of polyphenols is reported on fermentation whilst the formation of flavor precursors is relevant on this step, the aim of this study was to analyze flavanols degradation and volatile compounds formation during the processing of fermented and non-fermented cocoa beans from the same source up to chocolate varying conching times. Epicatechin, catechin and procyanidin B2 were quantified by HPLC and volatile compounds were extracted by SPME and analyzed by GC-MS.

与此同时，为优化加工工艺条件并开发多酚含量更高的巧克力，已有研究围绕黄烷醇(flavanols)的降解展开；而风味形成过程极为复杂，涵盖加工全程发生的化学与生物化学转化反应。鉴于已有研究报道，发酵过程中多酚会发生大量降解，且风味前体物质的生成与该发酵步骤密切相关，因此本研究旨在分析同一来源的发酵与未发酵可可豆，在历经不同精炼(conching)时间直至制成巧克力的全加工流程中，黄烷醇的降解情况与挥发性化合物的生成规律。本研究采用高效液相色谱(HPLC)对表儿茶素(Epicatechin)、儿茶素(Catechin)及原花青素B2(Procyanidin B2)进行定量分析，同时通过固相微萃取(SPME)提取挥发性化合物，并借助气相色谱-质谱联用仪(GC-MS)完成检测。