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.