AOAC SMPR 2012.001. Standard method performance requirements for flavanols in foods and beverages.

Determination of fl avan-3-ols as relevant to the matrix in foods, notably in one or more of the following matrixes: tea, wine, fruit and fruit juices, cocoa powder, chocolate, spices, and/or herbs. For the purpose of this SMPR, fl avan-3-ols (sometimes referred to as fl avanols) are the class of fl avonoids based on the 2-phenyl3,4-dihydro-2H-chromen-3-ol skeleton. Stereoisomers of fl avanol compounds may include the catechins (e.g., catechins, gallocatechin, catechins-3-gallate, and gallocatechin-3-gallate) and the epicatechins (e.g., epicatechin, epigallocatechin, epicatechin3-gallate, and epigallocatechin-3-gallate). See Figure 1. Methods should be able to determine appropriate fl avanols in a given matrix. The quantity of procyanidins may also be relevant depending on the matrix being analyzed. 2 Analytical Technique