Process optimization and flavor characteristics of cream cheese fermented with avocado co-cultures

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-07-01 DOI:10.1016/j.fochx.2025.102745

Feng Zhang , Yaling Gu , Yuwei Guo , Muhammad Aaqil , Xiaolin Huang , Jingchuan Zheng , Zekun Shi , Yang Tian , Li Zhuang , Cunchao Zhao

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Abstract

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.

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牛油果共培养发酵奶油奶酪工艺优化及风味特性研究

本研究考察了牛油果共发酵对奶油奶酪的质地、微观结构和风味的影响。牛油果泥作为R704的底物，发酵后的活细胞计数为187.67 × 106 CFU/g。所有五种发酵剂都减少了皮革味和泥土味，其中R704表现出最明显的改善。在牛油果奶油干酪1 （ACC1）中，蛋白质和脂肪聚集体密集堆积。ACC2表现为均匀的蛋白脂肪分布，而ACC3表现为乳清分离。顶空气相色谱-离子迁移谱分析（HS-GC-IMS）显示，ACC1具有复杂的香气特征，包括花香、水果味和奶酪味，以及辛辣气味。ACC3表现出奶油和水果的香气，但伴随着酸败和苦涩的味道。相比之下，ACC2呈现出主要的水果香气，最小的非风味化合物和良好平衡的风味特征。本研究为植物源性脂质发酵乳制品的开发提供了理论支持。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.