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1.
Figure 2

Figure 2. From: Impact of fermentation, drying, roasting and Dutch processing on flavan-3-ol stereochemistry in cacao beans and cocoa ingredients.

Sample chromatogram of cocoa bean extract.

W Jeffrey Hurst, et al. Chem Cent J. 2011;5:53-53.

CitationFull text

2.
Figure 1

Figure 1. From: Impact of fermentation, drying, roasting and Dutch processing on flavan-3-ol stereochemistry in cacao beans and cocoa ingredients.

Sample chromatogram of standard compounds.

W Jeffrey Hurst, et al. Chem Cent J. 2011;5:53-53.

CitationFull text

3.
Figure 3

Figure 3. From: Impact of fermentation, drying, roasting and Dutch processing on flavan-3-ol stereochemistry in cacao beans and cocoa ingredients.

Structures of (+)-catechin, (-)-epicatechin, (-)-catechin and (+)-epicatechin.

W Jeffrey Hurst, et al. Chem Cent J. 2011;5:53-53.

CitationFull text

4.
Figure 4

Figure 4. From: Impact of fermentation, drying, roasting and Dutch processing on flavan-3-ol stereochemistry in cacao beans and cocoa ingredients.

Impact of degree of fermentation on the level of flavan-3-ol stereoisomers in cocoa beans. Blue diamonds = (-)-epicatechin, green triangles = (+)-catechin, red squares = (-)-catechin.

W Jeffrey Hurst, et al. Chem Cent J. 2011;5:53-53.

CitationFull text

5.
Figure 6

Figure 6. From: Impact of fermentation, drying, roasting and Dutch processing on flavan-3-ol stereochemistry in cacao beans and cocoa ingredients.

Impact of dutch (alkali) processing on the flavan-3-ol content of cocoa powders. Blue solid bars = (-)-epicatechin, green, cross hatched bars = (+)-catechin, red diamond bars = (-)-catechin.

W Jeffrey Hurst, et al. Chem Cent J. 2011;5:53-53.

CitationFull text

6.
Figure 5

Figure 5. From: Impact of fermentation, drying, roasting and Dutch processing on flavan-3-ol stereochemistry in cacao beans and cocoa ingredients.

Impact of roasting on the flavan-3-ol stereoisomer content of ivory coast cocoa beans. Blue diamonds = (-)-epicatechin, green triangles = (+)-catechin, red squares = (-)-catechin.

W Jeffrey Hurst, et al. Chem Cent J. 2011;5:53-53.

CitationFull text

7.
Figure 7

Figure 7. From: Impact of fermentation, drying, roasting and Dutch processing on flavan-3-ol stereochemistry in cacao beans and cocoa ingredients.

Summary graph of the impact of processing on the flavan-3-ol content of cocoa beans. with exception of the ripe beans, all samples were commercial samples representative of the indicated processing stage. Blue diamonds = (-)-epicatechin, green triangles = (+)-catechin, red squares = (-)-catechin.

W Jeffrey Hurst, et al. Chem Cent J. 2011;5:53-53.

CitationFull text

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