Table 1.

Peak ratios of (-)-catechin and (-)-epicatechin for the enantioselective separation of catechin and epicatechin in different cocoa and cocoa product extracts.

Sample	CCE Peak ratios of (-)-Catechin/(-)-Epicatechin
Raw, unfermented cocoa beans	- *
Roasted cocoa beans	18 : 82
Roasted cocoa beans (nibs)	19 : 81
Cocoa liquor (non-alkalized)	18 : 82
Chocolate (85% cocoa solids)	18 : 82
Cocoa Powder (non-alkalized)	24 : 76
Cocoa Powder (non- alkalized)	35 : 65
Cocoa Powder (alkalized)**	42 : 58
Cocoa Powder (alkalized) **	65 : 35

* undectectable level of (-)-catechin

** grade of alkalization not known