Scientific research

The existing quality assessment methods for cocoa such as the cut-test and sensory test were evaluated. The results were compared with the fermentation index and color measurement as indirect quality assessment methods. Results of the cut-test score and sensory evaluation methods indicated variability in results and therefore were not adequate to assess bean quality. The fermentation index method was useful to distinguish different bean samples from 5 color categories. The fermentation index related well with other quality parameters, such as pH, reducing sugars, free amino acids, and cocoa color pigments. Direct color measurement had a good relationship with fermentation index, pH, reducing sugars, and free amino acids, as evidenced by high correlation values. Color measurement was appropriate to estimate cocoa bean quality.