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

Table 2

The concentration of sugars, organic acids, and ethanol in cocoa bean samples from various regions of Indonesia.

Parameter (mg/g)	Origin
	West Sulawesi	West Sumatra	Aceh	East Java	East Kalimantan	Bali	Banten	Yogyakarta
Glucose	0.13 ± 0.00	0.35 ± 0.01	0.23 ± 0.02	0.26 ± 0.01	0.37 ± 0.02	0.22 ± 0.00	0.56 ± 0.01	0.00 ± 0.00
Fructose	0.74 ± 0.00	0.98 ± 0.00	0.88 ± 0.04	1.08 ± 0.01	1.17 ± 0.02	1.05 ± 0.02	1.22 ± 0.02	1.16 ± 0.01
Lactic acid	0.22 ± 0.01	0.21 ± 0.00	0.27 ± 0.00	0.25 ± 0.00	0.17 ± 0.01	0.37 ± 0.00	0.44 ± 0.00	0.14 ± 0.00
Acetic acid	0.39 ± 0.00	1.29 ± 0.02	0.67 ± 0.00	0.97 ± 0.02	0.91 ± 0.02	0.80 ± 0.00	0.38 ± 0.00	1.34 ± 0.02
Ethanol	n.d.	n.d.	n.d.	n.d.	n.d.	n.d.	n.d.	n.d.

n.d., not detected.