TABLE 4.
Quality of chocolatea
| Box | Time (h) | Scores for the following characteristics:
|
Overall score | |||||
|---|---|---|---|---|---|---|---|---|
| Cocoa flavor | Fruitiness | Desired semibitter flavor | Acidity | Astringency | Off-flavors | |||
| A | 120 | 5 | 2 | 5 | 2 | 5 | 9 | 28 |
| 144 | 7 | 3 | 5 | 5 | 7 | 9 | 36 | |
| 168 | 8 | 4 | 7 | 6 | 9 | 8 | 43 | |
| B | 120 | 1 | 1 | 1 | 9 | 1 | 2 | 15 |
| 144 | 1 | 1 | 1 | 9 | 1 | 2 | 15 | |
| 168 | 1 | 1 | 1 | 9 | 1 | 2 | 15 | |
| C | 120 | 5 | 2 | 3 | 6 | 8 | 8 | 32 |
| 144 | 8 | 4 | 7 | 8 | 9 | 6 | 43 | |
| 168 | 8 | 4 | 7 | 8 | 9 | 5 | 41 | |
| D | 120 | 5 | 5 | 5 | 5 | 5 | 7 | 33 |
| 144 | 7 | 5 | 6 | 7 | 9 | 5 | 41 | |
| 168 | 7 | 5 | 7 | 8 | 9 | 5 | 41 | |
a
The positive characteristics are cocoa flavor, fruitiness, and desired semibitter flavor, which are measured on a scale from 9 (very desirable) to 1 (undesirable). In the case of desired semibitter flavor a value of 7 is optimal. The negative characteristics are acidity, astringency, and off-flavors, which are measured on a scale from 9 (not detectable) to 1 (very pronounced). Higher scores indicate higher overall quality.