An effective evaluation model was established to digitize the quality of cocoa butter equivalents (CBEs) based on determinations of total and sn-2 fatty acid compositions and triacylglycerol (TAG) profiles and the “deducting score” principle. Similarity scores for selected fats and oils calculated from the model revealed differences between them and parallel cocoa butter compositions. For CBE1 and CBE2, total similarity scores were 90.6 and 90.0, whereas those of mango (76.3), dhupa (84.1), sal fat (84.7), kokum (78.3), palm mid fractions (PMF, 77.9), shea butter (64.0), illipe butter (89.7) and Pentadesma butyracea butter (67.2), respectively. Similarity scores were found to agree with physical properties, including polymorphism, crystal morphology, crystallization or melting behaviors, and solid fat content. The present study provides an accurate means of assessing CBE quality and hopefully will contribute to the development of commercial CBEs.

基于总脂肪酸、sn-2脂肪酸组成和三酰甘油（TAG）谱的测定以及“扣除分数”原则，建立了有效的评估模型，对可可脂当量（CBE）的质量进行数字化。根据模型计算的选定脂肪和油的相似性得分揭示了它们与平行可可脂成分之间的差异。对于 CBE1 和 CBE2，总相似性得分分别为 90.6 和 90.0，而芒果 (76.3)、dhupa (84.1)、盐脂 (84.7)、kokum (78.3)、棕榈中间部分 (PMF，77.9)、乳木果油 (64.0) ）、八角星黄油（89.7）和五丁香黄油（67.2）。发现相似性得分与物理特性一致，包括多晶型、晶体形态、结晶或熔化行为以及固体脂肪含量。本研究提供了评估 CBE 质量的准确方法，并有望为商业 CBE 的发展做出贡献。