Chemical Composition and Sensory Profiles of Fermented Cocoa Beans Obtained from Various Regions of Indonesia

Figure 5

Sensory profile of cocoa bean samples from Ghana and various regions of Indonesia. The scores indicated intensity of each sensory attributes ranging from 0–1 (none to trace), 2–3 (weak), 4–6 (clear), 7–8 (strong), and 9–10 (overpowering). The values were mean of seven replications.