Process optimization and flavor characteristics of cream cheese fermented with avocado co-cultures
This study investigated the impact of avocado co-fermentation on the texture, microstructure, and flavor profile of cream cheese. Avocado puree served as an substrate for R704, yielding a viable cell count of 187.67 × 106 CFU/g after fermentation. All five starter cultures reduced leathery and earth...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-07-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525005929 |
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| author | Feng Zhang Yaling Gu Yuwei Guo Muhammad Aaqil Xiaolin Huang Jingchuan Zheng Zekun Shi Yang Tian Li Zhuang Cunchao Zhao |
| author_facet | Feng Zhang Yaling Gu Yuwei Guo Muhammad Aaqil Xiaolin Huang Jingchuan Zheng Zekun Shi Yang Tian Li Zhuang Cunchao Zhao |
| author_sort | Feng Zhang |
| collection | DOAJ |
| description | This study investigated the impact of avocado co-fermentation on the texture, microstructure, and flavor profile of cream cheese. Avocado puree served as an substrate for R704, yielding a viable cell count of 187.67 × 106 CFU/g after fermentation. All five starter cultures reduced leathery and earthy notes, with R704 showing the most pronounced improvement. In avocado cream cheese 1 (ACC1), protein and fat aggregates were densely packed. ACC2 exhibited a uniform protein–fat distribution, whereas ACC3 showed whey separation. Headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) revealed that ACC1 had a complex aroma profile characterized by floral, fruity, and cheesy notes, as well as a pungent odor. ACC3 exhibited creamy and fruity aromas, yet was accompanied by rancid and bitter undertones. In contrast, ACC2 presented a dominant fruity aroma, minimal off-flavor compounds, and a well-balanced flavor profile. This study provides theoretical support for the development of fermented dairy products incorporating plant-derived lipids. |
| format | Article |
| id | doaj-art-5b5a11209f34414f9e1880a576e4e8b2 |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-07-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-5b5a11209f34414f9e1880a576e4e8b22025-08-20T03:50:12ZengElsevierFood Chemistry: X2590-15752025-07-012910274510.1016/j.fochx.2025.102745Process optimization and flavor characteristics of cream cheese fermented with avocado co-culturesFeng Zhang0Yaling Gu1Yuwei Guo2Muhammad Aaqil3Xiaolin Huang4Jingchuan Zheng5Zekun Shi6Yang Tian7Li Zhuang8Cunchao Zhao9College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, ChinaCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, ChinaCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, ChinaCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, ChinaCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, ChinaCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, ChinaAvocado Science and Technology Research Centre of Menglian County, Pu'er 665800, ChinaCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; Engineering Research Center of Development and Utilization of Food and Drug Homologous Resources, Ministry of Education, Yunnan Agricultural University, Kunming 650201, China; Yunnan Key Laboratory of Precision Nutrition and Personalized Food Manufacturing, Ministry of Education, Yunnan Agricultural University, Kunming 650201, China.College of Tea and Coffee, Pu'er University, Pu'er 665000, China; Corresponding author.College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; Yunnan Plateau Characteristic Agricultural Industry Research Institute, Kunming 650201, China; Engineering Research Center of Development and Utilization of Food and Drug Homologous Resources, Ministry of Education, Yunnan Agricultural University, Kunming 650201, China; Yunnan Key Laboratory of Precision Nutrition and Personalized Food Manufacturing, Ministry of Education, Yunnan Agricultural University, Kunming 650201, China.; Corresponding author at: College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China.This study investigated the impact of avocado co-fermentation on the texture, microstructure, and flavor profile of cream cheese. Avocado puree served as an substrate for R704, yielding a viable cell count of 187.67 × 106 CFU/g after fermentation. All five starter cultures reduced leathery and earthy notes, with R704 showing the most pronounced improvement. In avocado cream cheese 1 (ACC1), protein and fat aggregates were densely packed. ACC2 exhibited a uniform protein–fat distribution, whereas ACC3 showed whey separation. Headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) revealed that ACC1 had a complex aroma profile characterized by floral, fruity, and cheesy notes, as well as a pungent odor. ACC3 exhibited creamy and fruity aromas, yet was accompanied by rancid and bitter undertones. In contrast, ACC2 presented a dominant fruity aroma, minimal off-flavor compounds, and a well-balanced flavor profile. This study provides theoretical support for the development of fermented dairy products incorporating plant-derived lipids.http://www.sciencedirect.com/science/article/pii/S2590157525005929Avocado co-fermentationCream cheeseTextural propertiesMicrostructureFlavor characteristics |
| spellingShingle | Feng Zhang Yaling Gu Yuwei Guo Muhammad Aaqil Xiaolin Huang Jingchuan Zheng Zekun Shi Yang Tian Li Zhuang Cunchao Zhao Process optimization and flavor characteristics of cream cheese fermented with avocado co-cultures Food Chemistry: X Avocado co-fermentation Cream cheese Textural properties Microstructure Flavor characteristics |
| title | Process optimization and flavor characteristics of cream cheese fermented with avocado co-cultures |
| title_full | Process optimization and flavor characteristics of cream cheese fermented with avocado co-cultures |
| title_fullStr | Process optimization and flavor characteristics of cream cheese fermented with avocado co-cultures |
| title_full_unstemmed | Process optimization and flavor characteristics of cream cheese fermented with avocado co-cultures |
| title_short | Process optimization and flavor characteristics of cream cheese fermented with avocado co-cultures |
| title_sort | process optimization and flavor characteristics of cream cheese fermented with avocado co cultures |
| topic | Avocado co-fermentation Cream cheese Textural properties Microstructure Flavor characteristics |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525005929 |
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