化合物群 / compound-flavan-3-ols
flavan-3-ols
Polyphenol class that includes catechins and related cocoa compounds
主張（1）
flavan-3-ols can_contribute_to Both bitterness and astringency in roasted cocoa支持あり
範囲: Seven compounds in the cited roasted-cocoa study
注記: Individual compounds and concentrations differ.
Seven flavan-3-ols were identified as bitter- and astringent-tasting contributors.
限界: Compound-specific and concentration-dependent.
出典: Molecular definition of the taste of roasted cocoa nibs (Theobroma cacao) by means of quantitative studies and sensory experiments（Stark T; Bareuther S; Hofmann T, 2006） ・抄録確認