| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for easily and accurately evaluating the quality of cocoa beans.SOLUTION: The quality evaluation method of cocoa beans includes the steps of: obtaining an analytic sample by performing the preprocessing of cacao beans; obtaining an analytic result by subjecting the analytic sample to instrumental analysis (combined with liquid chromatography or mass analysis); performing multivariable analysis (especially, principal component analysis) by converting the analytic result into numerical data; and evaluating quality from the obtained analytic result. Thus, it is possible to achieve the evaluation of the total quality of cocoa beams by a simple method which used to be difficult in a conventional manner. That is, it is possible to quickly and beneficially evaluate the quality of cocoa beams by screening cocoa beams by instrumental analysis such as chromatography. |
