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Article

Physicochemical and Sensory Properties of Short-Term Fermented Cream Cheese with Added Citrus junos Peel Powder

by
Yeon-Su Jeong
1 and
Sin-Young Park
1,2,*
1
Department of Animal Resource Science, Kongju National University, Yesan 32439, Chungnam, Republic of Korea
2
Resources Science Research Institute, Kongju National University, Yesan 32439, Chungnam, Republic of Korea
*
Author to whom correspondence should be addressed.
Fermentation 2025, 11(4), 218; https://doi.org/10.3390/fermentation11040218
Submission received: 12 March 2025 / Revised: 31 March 2025 / Accepted: 11 April 2025 / Published: 15 April 2025
(This article belongs to the Special Issue Trends in the Development and Use of Fermented Dairy Products, 3rd Edition)
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Abstract

:
In this study, we analyzed the quality characteristics of short-term fermented cream cheese with added Citrus junos peel (CP). Samples were classified as CP1, CP2, and CP3 based on the amount of CP added. The quality analysis included pH, viscosity, CIE color, electronic nose, electronic tongue, and sensory evaluation. The pH of the samples significantly decreased with increasing CP levels (p < 0.05). Over time, the viscosity of the CP-added treatment groups was lower than that of the control (Con). The lightness (L* value) of CP-containing samples was significantly lower than that of the Con (p < 0.05). The redness (a* value) of the CP3 sample was significantly higher than that of the other samples (p < 0.05), while the yellowness (b* value) significantly increased with higher CP levels (p < 0.05). Electronic nose analysis indicated that increasing CP content enhanced fruity, apple, orange, sweet, and citrus flavor profiles. Electronic tongue analysis showed that as CP addition increased, saltiness increased, whereas sourness and umami taste decreased. Sensory evaluation revealed that CP1 received high scores in all attributes except “saltiness”, while CP3 received lower scores across evaluations except “saltiness”. In particular, CP1 received significantly higher evaluations in the “off-flavor”, “taste”, “acidity”, and “overall acceptability” evaluations (p < 0.05). Overall, the findings suggested that CP is suitable for use in short-term fermented cream cheese, with CP1 identified as the optimal addition level.

1. Introduction

Cheese is a dairy product made from the milk of cows, goats, sheep, and other animals. There are two main types of cheese: fresh cheese, which is produced by adding rennet to raw milk to coagulate it into a curd, followed by whey removal, pressing, and shaping; and fermented cheese, which undergoes fermentation and aging with fermentation bacteria during the manufacturing process [1]. Cheese varieties are classified based on factors such as the type of raw milk used, microorganisms, enzymes, production process, manufacturing region, and manufacturer, with approximately 1000 types produced worldwide [2,3].
Fermented cream cheese is a soft cheese produced through fermentation following inoculation with fermentation bacteria, acidification, heat treatment, and whey separation [4,5]. It is also well suited for the incorporation of flavor additives [6,7]. Fermented cheese can maintain an optimal pH range of 4.0–5.8, creating ideal conditions for the growth of fermentation bacteria, particularly lactic acid bacteria. Additionally, it exhibits physicochemical properties that support bacterial viability in the intestine, making it an effective medium for delivering beneficial bacteria to the human gut while maintaining high survival rates [8,9]. Compared to other fermented cheese products, fermented cream cheese can be produced through short-term fermentation, making it well suited for industrial production. The demand for products containing beneficial intestinal bacteria has increased due to growing consumer interest in probiotic-rich foods, leading to a need for their incorporation into a variety of food products [10]. Furthermore, as consumer preference for diverse sensory properties continues to grow, the development of fermented cream cheese with enhanced sensory attributes has become increasingly important.
Citrus junos is a citrus fruit primarily cultivated in East Asia, where it is known for its anti-inflammatory properties, which help alleviate asthma symptoms [11]. It is also rich in vitamin C, phenolic compounds such as tannic acid and caffeic acid, and flavonoids such as naringin and hesperidin, all exhibiting strong antioxidant activity [12]. Due to the various benefits of citrus fruits, research is currently being conducted on using citrus peels in dairy products [13]. Like other citrus fruits, C. junos contains essential nutrients in both its flesh and peel. The peel, in particular, is a rich source of vitamin C, pectin, hemicellulose, cellulose, dietary fiber, and essential oils associated with various functional health benefits. Additionally, these compounds contribute to the distinct flavor profile of C. junos [14]. However, a significant amount of C. junos peel (CP) is discarded after processing, highlighting the need for research into its potential applications in food production to reduce agro-industrial waste [15,16]. It was reported that approximately 15 million tons of citrus byproducts are generated worldwide each year [17]; therefore, research is needed to reduce agricultural waste by utilizing citrus byproducts as natural additives.
Therefore, the aim of this study was to evaluate the suitability of CP for incorporation into fermented cream cheese by producing fermented cream cheese with added CP and analyzing its quality characteristics.

2. Materials and Methods

2.1. Manufacturing Process of Short-Term Fermented Cream Cheese Added with Citrus junos Peel

The manufacturing process for short-term fermented cream cheese with added CP was conducted using a slightly modified method based on those described by Lydia et al. (2018), Phadungath (2005), and Pombo (2021) [18,19,20]. The raw milk used in making cream cheese was produced by farms in the Chungcheong region, and commercially available C. junos peel powder (Good Life 365, Seoul, Republic of Korea) was used in making cream cheese. Fat content was standardized by blending raw milk with cream (maeil, Seoul, Republic of Korea) to achieve a final concentration of 12.0% (w/w) fat and 3.1% (w/w) protein. The mixture was then pasteurized at 72–75 °C for 1 min. After cooling to 22–23 °C, 1% starter culture (SACCO LYOFAST Y 429A, containing Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus, SACCO S.R.L, Cadorago, Italy) and CP powder (1%, 2%, or 3%, designated as CP1, CP2, and CP3, respectively) were added in proportions relative to the weight of the milk. The mixture was then fermented for approximately 12 h in the incubator (DS-45F-SI, Daesan Engineering, Daegu, Republic of Korea) at 22 °C. The mixture was heated to 70 °C, and 1 mL of rennet was added for curd separation. The temperature was then increased to 75–90 °C, after which the curds were separated using a cotton cloth. The separated curd was cooled to 20 °C in a 4 °C refrigerator, and 1% salt was added relative to the weight of the cream cheese, followed by thorough mixing. The final samples were vacuum-packed and stored at 4 °C for subsequent experiments.

2.2. pH Determination

The samples (4 g) were mixed with 16 mL of distilled water and homogenized for 1 min using an HMZ-20DN Ultra-Turrax homogenizer (WiseTis SHG-15D, SciLab, Seoul, Republic of Korea) at 10,923× g to measure the pH of the C. junos peel fermented cream cheese samples using a Model S220 pH meter (BP3001, Trans, Singapore).

2.3. Color Measurement

The CIE general color attributes (lightness, L*; redness, a*; yellowness, b*) of the C. junos peel fermented cream cheese samples were measured using a CR-10 color reader (TES-135A, TES, Taipei, Taiwan) with a white standard plate (CIE L*: +93.93; CIE a*: +12.37; CIE b*: −17.92) as a reference.

2.4. Viscosity Measurement

The viscosity of the C. junos peel fermented cream cheese samples was measured using a rotational viscometer (Merlin VR, Rheosys, IL, USA) on 10 g of the prepared sample. The analysis was performed by attaching a 30 mm parallel plate with a temperature of 25 °C and a head speed of 20 rpm. Measurements indicating viscosity were taken 10 times at 6 s intervals. The measured viscosity values were expressed in Pa·s.

2.5. Electronic Nose (E-Nose) Analysis

The aroma of C. junos peel fermented cream cheese samples was profiled using the Heracles II electronic nose (Alpha MOS, Toulouse, France). A sample mass (4 g) was weighed into a 20 mL vial, and the E-nose analytical conditions were as follows: acquisition duration, 110 s; incubation temperature, 60 °C; incubation time, 20 min; and injection volume, 5 mL. The Alpha software program version 2023-7.3.0 for the electronic nose (Alpha MOS, Toulouse, France) represented the measurement values of volatile flavor components in each sample, and the peaks representing each flavor intensity were expressed as chromatograms. Additionally, principal component analysis (PCA) was performed using the Alpha software program, and differences in flavor profiles between samples were expressed as plot coordinates. The classified flavor patterns were expressed by primary component values (PC1) and secondary component values (PC2).

2.6. Electronic Tongue (E-Tongue) Analysis

The samples were mixed with distilled water at a 1:4 (v/v) ratio and homogenized for 1 min using an Ultra-Turrax homogenizer to analyze the taste profiles of the C. junos peel fermented cream cheese samples. The homogenate was filtered (Whatman filter paper No 5, Whatman, Kent, UK). The filtrate was diluted in distilled water at a ratio of 1:100 (v/v) and analyzed using the Astree E-tongue (Alpha MOS, Toulouse, France; acquisition duration, 120 s). The reference materials for the E-tongue sensor were 0.1 M NaCl, 0.1 M HCl, and 0.1 M MSG to measure saltiness (CTS), sourness (AHS), and umami (NMS) of the samples, respectively. CTS, AHS, NMS, PKS, ANS, SCS, and CPS were analyzed as taste sensitivities of the E-tongue with the Alpha soft program version 2020-7.2.5. Additionally, the Alpha software program analyzed the taste profiles of the samples measured from each sensor to perform principal component analysis (PCA). The sample’s taste profiles were represented on the plot coordinates, and taste patterns were classified into PC1 and PC2.

2.7. Sensory Evaluation

Sixteen sensory panelists used a basic taste identification test to evaluate the sensory characteristics of the C. junos peel fermented cream cheese samples. Panelists consisted of undergraduate and graduate students majoring in food science-related fields, who were trained using commercially available fermented cream cheese products for 7 days (1 h session per day) to ensure familiarization with the sensory characteristics of the fermented cream cheese to be evaluated. The appearance, granularity, flavor, off-flavor, taste, acidity, saltiness, creaminess, and overall acceptability of the samples were evaluated using a 10-point descriptive scale (appearance, granularity, overall acceptability: 1 = extremely unacceptable, 10 = extremely desirable; flavor: 1 = extremely inadequate, 10 = extremely adequate; off-flavor: 1 = extremely off-flavor, 10 = no off-flavor; taste: 1 = extremely inadequate, 10 = extremely adequate; acidity: 1 = no sourness, 10 = moderately sour; saltiness: 1 = not salty, 10 = moderately salty; creaminess: 1 = extremely hard, 10 = extremely creamy). The sensory evaluation of this study was approved by the Kongju National University’s Ethics Committee on 1 January 2025 (Authority No: KNU_IRB 2025-021).

2.8. Statistical Analysis

This study’s experimental design was performed in three independent batches. Four samples (Con, CP1, CP2, and CP3) were prepared in each batch. The experiment was repeated in triplicate on different occasions using different batches (n = 3). The collected experimental data considered the treatments as a fixed effect and the replicates as a random effect. All data (except the viscosity, electronic nose, and electronic tongue) were statistically analyzed using analysis of variance (ANOVA), followed by Duncan’s multiple range test (p < 0.05) and the general linear model in SAS version 9.4 (SAS Institute, Cary, NC, USA).

3. Results and Discussion

3.1. pH Analysis

The pH of fermented cream cheese with added CP powder is shown in Figure 1. The CP-treated samples exhibited significantly lower pH values than the control (Con) (p < 0.05), with pH decreasing further as CP content increased (p < 0.05). This decrease in pH after fermentation can be attributed to the inherently low pH of the CP powder itself (3.71 ± 0.02). C. junos contains organic acids such as citric acid, malic acid, and ascorbic acid [12], contributing to the observed acidity increase as CP content increased. Consistent with the results of this study, a recent study using CP in food products reported a decrease in pH as the amount of CP increased [21]. According to Lee and Lee (2017), Citrus junos extract was reported to have antibacterial activity against all strains except Candida albicans [22]. Therefore, the growth of the strain was suppressed, and the pH decreased as the amount of CP added increased. Similarly, a study incorporating citrus fiber into vegan cream cheese indicated that increasing the additive content enhanced the antibacterial properties, resulting in a lower pH in the cheese samples [23]. Additionally, a study on yogurt formulated with Citrus sinensis found that acidity increased while pH decreased as the amount of C. sinensis increased [24]. The findings of this study, which demonstrated a pH-lowering effect of CP, suggested that CP could be utilized as an acidity regulator to rapidly reduce the pH of milk. This adjustment could help maintain a pH range of 4.0–5.8, which is optimal for the growth of lactic acid bacteria, a key fermentation microorganism [25]. Consequently, enhanced lactic acid bacterial growth could further promote lactic acid accumulation, lowering the pH of the final product.

3.2. Viscosity

Figure 2 presents the viscosity measurements of fermented cream cheese with added CP powder. Initially, all CP-treated samples exhibited higher viscosity than the control (Con), with viscosity increasing slightly as CP content increased. However, at the 18 s mark of viscosity measurement, all CP-treated samples demonstrated similar viscosity, with CP samples showing lower viscosity than Con samples. As acidity increases, the structure of fermented cream cheese becomes more susceptible to breakdown during mixing and mastication, contributing to a softer texture [26]. Therefore, since cream cheese was produced using powdered ingredients, in this study, greater initial stress may have been perceived during mastication due to the higher viscosity of the CP-treated samples compared to that of the Con samples. However, the texture of the CP-treated samples transitioned to a softer consistency as mastication continued beyond a certain point. Similar findings have been reported in studies investigating the impact of tannic acid on cream cheese. Research indicates that viscosity decreases as pH decreases due to enhanced protein degradation or alterations in the fat–protein bonding structure [27]. Therefore, in this study, as the addition of acidic CP lowered the pH, the viscosity of the fermented cream cheese also decreased.

3.3. Color

The color of fermented cream cheese with added CP powder was measured, and the analysis results are presented in Table 1. The brightness (L*) of all CP samples was significantly lower than that of the control (Con) (p < 0.05). Among the CP samples, CP3 exhibited significantly lower brightness than CP1 and CP2 (p < 0.05). There was no significant difference in redness (a*) between the Con and CP1. However, CP2 and CP3 had significantly higher redness values than the Con (p < 0.05), with CP3 showing significantly higher redness than CP1 and CP2 (p < 0.05). Regarding yellowness (b*), all CP samples displayed significantly higher values than the Con (p < 0.05), and CP3 exhibited significantly higher yellowness than CP1 and CP2 (p < 0.05). These results were influenced by the inherent color characteristics of CP (L*: 34.98, a*: 26.53, b*: 32.90). Due to the low brightness and high reddish-yellow hue of CP, the brightness of cream cheese decreased as CP content increased. The distinctive color of CP is attributed to its carotenoid content [28]. In general, consumers tend to prefer reddish-yellow tones in foods derived from animal sources [29]. Therefore, the increase in redness and yellowness observed with CP addition may enhance consumer preference when selecting products. Artificial coloring is sometimes added to commercial cheese products to improve consumer appeal [30]. However, as demonstrated in this study, CP naturally enhances redness and yellowness, indicating its potential as a natural color adjuster. Various types of cheese are produced worldwide, and the color is typically adjusted using physicochemical methods or natural pigments in industrial cheese production to achieve a desirable yellow hue [31]. The substitution of chemical pigments with carotenoids as natural pigments has been reported in food products such as ice cream and butter, where they received high sensory evaluation scores [32,33]. Furthermore, carotenoids are widely recognized as natural pigments that impart a healthy reddish-yellow color to food products [34]. Therefore, the color change observed in this study due to the addition of carotenoid-rich CP is expected to be positively evaluated in sensory analysis.

3.4. Electronic Nose

Electronic nose analysis was conducted to evaluate the effect of CP powder on the flavor profile of fermented cream cheese. The results of the volatile flavor peak analysis, as determined using electronic nose analysis, are presented in Figure 3A–D. The intensities of peaks corresponding to acetaldehyde (Peak 1), 2-methylbutanal (Peak 8), (E)-2-pentenal (Peak 9), (E,E)-3,5-octadien-2-one (Peak 11), and linalool (Peak 13) increased in CP-treated samples as CP content increased. These compounds contribute to fruity, apple, orange, sweet, and citrus flavor notes. Therefore, adding CP during fermented cream cheese processing imparted a unique flavor profile. As CP concentration increased, the presence of these flavor compounds also increased, leading to distinct differences in flavor between samples. CP comprises mostly citrus-based flavor compounds, primarily due to its high limonene content [35]. Limonene is widely used as a flavoring agent in beverages and spices and is a major component of essential oils [36,37]. Given that CP provides a distinctive citron flavor, it is well suited to meeting consumer demand for products with diverse sensory characteristics. As part of efforts to reduce agricultural byproducts, many recent studies have explored using such byproducts in food production. Grover et al. (2024) [38] conducted similar research on developing high-value-added products, such as essential oils, using citrus peels. In line with these findings, the results of this study confirmed that citron peel has value as a natural flavor enhancer in food products.
The principal component analysis (PCA) plot from the electronic nose analysis is shown in Figure 3E. The discrimination index, which indicates the degree of flavor differentiation between samples, was exceptionally high, at 97 points. This suggested substantial variation in flavor among the samples. The contribution rate of PC1 (x-axis) was 89.148%, while PC2 (y-axis) accounted for 7.699%, indicating that PC1 played a predominant role in distinguishing the samples. Based on the PCA results, significant flavor differences were observed between the Con and CP-treated samples. Furthermore, CP2 and CP3 exhibited distinct flavor profiles compared to CP1. However, compared to the flavor differences between the Con, CP1, and CP2, the difference between CP2 and CP3 was relatively small. The differences in flavor between CP2 and CP3 are shown in Figure 3C,D. There was no significant difference in the overall peak results; however, the PCA results showed separate values due to differences in Peaks 1, 9, 11, and 13. Studies analyzing the aroma profiles of CP have identified citric-specific flavor components, such as linalool and limonene, as key contributors [39]. Accordingly, the flavor difference in CP appeared as the amount of added CP increased due to these components. Therefore, we confirmed a significant difference in flavor due to the addition of CP. However, increases in CP content beyond 2% did not significantly alter the flavor profile.

3.5. Electronic Tongue

Figure 4 presents the results of the electronic tongue analysis of fermented cream cheese with added CP powder. Figure 4A shows the sensory sensor analysis results obtained from the electronic tongue. The control (Con) exhibited the highest AHS value, which decreased significantly as CP content increased. The Con had the lowest measured CTS value, which increased as the CP content increased. Unlike AHS and CTS, where CP addition resulted in a noticeable difference, NMS showed the highest value in the Con, and the CP-added samples did not differ significantly.
Figure 4B displays the results of the PCA based on the electronic tongue’s sensory sensor measurements. The discrimination index was extremely low, at −0.3 points, indicating that the difference in taste between some samples was not statistically significant. The PCA showed that the contribution rate of PC1 (x-axis) was 69.338%, while that of PC2 (y-axis) was 29.777%, demonstrating that PC1 contributed more significantly than PC2. Based on PC1, CP1 showed no significant difference in taste compared to the Con, and samples with CP added at 2% or more showed significant differences compared to the Con. According to Jeong (2023) [37], the primary taste components of CP are predominantly bitter and sour due to the presence of flavonoid compounds such as naringenin and hesperidin, which are abundant in the peel. These compounds influence the taste profile significantly, with naringenin being specifically known for its bitter taste. The study results suggested that despite variations in CP concentration, no significant difference was observed in the overall taste profile. However, the addition of CP may affect the taste of cream cheese. Therefore, the appropriate addition level must be determined to ensure optimal taste balance, as the bitter taste may intensify with increased CP content.

3.6. Sensory Evaluation

The sensory evaluation results of fermented cream cheese with added CP powder are shown in Table 2. In terms of appearance, no significant difference was observed between CP1 and the Con, but CP2 and CP3 received significantly lower scores (p < 0.05). This result was associated with the decrease in lightness as CP content increased, as demonstrated in the colorimetric analysis, indicating that lower lightness had a negative impact on the perceived appearance of the cream cheese. The evaluations of granularity and flavor showed no significant difference between CP1, CP2, and the Con, whereas CP3 received significantly lower scores (p < 0.05). Among the CP-treated samples, CP1 had the highest granularity score (p < 0.05). In the off-flavor and taste categories, CP1 received significantly higher scores than the Con and the other CP-treated samples (p < 0.05). In the granularity evaluation, CP1 had the highest score among CP-added samples, with scores decreasing as CP content increased. This result is likely due to the powdery texture of CP powder, as excessive addition may negatively affect granularity. Powdered ingredients can absorb moisture and form larger granules, potentially imparting an undesirable texture [40]. CP1 received the highest scores in the flavor, off-flavor, and taste evaluations, with scores decreasing as CP content increased. This suggested that while moderate CP addition enhances flavor and taste, excessive amounts intensify the characteristic aroma and taste of CP, leading to lower flavor and taste scores for the fermented cream cheese. For acidity, CP1 received significantly higher scores than the other samples (p < 0.05), while no significant differences were observed among CP2, CP3, and the Con. These findings, which align with the electronic tongue analysis, indicated that acidity scores decreased as CP content increased. This is likely because while moderate CP addition enhances acidity, higher concentrations intensify bitterness, which may mask the desired sourness. A similar influence of bitterness on other taste perceptions has been reported in previous studies [41]. Electronic tongue analysis showed a clear difference in saltiness between samples; however, the saltiness evaluation showed no significant differences among samples. This discrepancy might be due to differences in how instrumental methods and human perception assess taste. While analytical instruments accurately quantify individual taste components, human taste perception is influenced by interactions between different taste modalities, potentially diminishing sensitivity to saltiness. Breslin (2013) [42] reported that taste interactions can either inhibit or enhance perception, and Woertz et al. (2011) [43] noted that as analytical instruments, electronic tongues do not account for the complexity of human taste perception, which involves sensory, physiological, and psychological factors. In the creaminess evaluation, CP1 did not show a significant difference compared to the Con, whereas CP2 and CP3 received significantly lower scores (p < 0.05). The higher creaminess score of the Con is likely due to the moisture-absorbing properties of CP powder. As CP content increased, powder rehydration reduced the moisture content of the fermented cream cheese, negatively impacting creaminess. This finding was consistent with previous studies showing that increasing the addition of natural ingredient powders to soft cheeses can negatively affect creaminess due to the texture of the powder granules [44]. However, no significant differences in creaminess were observed among CP-treated samples. For overall acceptability, CP1 received significantly higher scores than all other samples. This was consistent with the off-flavor and taste results (p < 0.05). Given that CP1 received the highest scores across all sensory evaluations, except for saltiness, it is suggested that adding 1% CP is optimal for fermented cream cheese.

4. Conclusions

In this study, short-term fermented cream cheese was manufactured with added CP powder, and its quality characteristics—including pH, color, viscosity, aroma profile, taste profile, and sensory evaluation—were analyzed. The results demonstrated that CP addition influenced the color, viscosity, aroma profile, taste profile, and sensory properties. Differences in lightness, redness, and yellowness were observed in CP samples compared to those in the Con, which were attributed to the natural color of CP. For viscosity, initial viscosity was found to increase with CP addition. The taste profile analysis revealed that the addition of CP affected sourness, saltiness, and umami due to the citrus-derived taste components of CP. The aroma profile analysis indicated that CP-treated samples exhibited distinct differences from the Con, though the 2% and 3% CP samples did not differ significantly from each other. In the sensory evaluation, CP1 received the highest scores in most categories, except for saltiness and creaminess. The results suggested that a 1% CP addition level is optimal for enhancing citrus flavor and improving the physical properties of short-term fermented cream cheese.

Author Contributions

Conceptualization, S.-Y.P.; Methodology, S.-Y.P.; Software, Y.-S.J.; Validation, S.-Y.P.; Formal analysis, Y.-S.J.; Investigation, Y.-S.J.; Resources, S.-Y.P.; Data curation, Y.-S.J. and S.-Y.P.; Writing—original draft, Y.-S.J.; Writing—review & editing, Y.-S.J. and S.-Y.P.; Visualization, Y.-S.J.; Supervision, S.-Y.P.; Project administration, S.-Y.P.; Funding acquisition, S.-Y.P. All authors have read and agreed to the published version of the manuscript.

Funding

This work was supported by a research grant from Kongju National University in 2023.

Institutional Review Board Statement

The sensory evaluation of this study was approved by the Kongju National University’s Ethics Committee on 1 January 2025 (Authority No: KNU_IRB 2025-021).

Informed Consent Statement

Informed consent was obtained from all subjects involved in the study.

Data Availability Statement

The original contributions presented in this study are included in the article. Further inquiries can be directed to the corresponding author.

Conflicts of Interest

The authors declare no conflict of interest.

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Fermentation 11 00218 g001
Figure 1. The pH of short-term fermented cream cheese with added Citrus junos peel. a–d: Different letters indicate significantly different means (p < 0.05).
Figure 1. The pH of short-term fermented cream cheese with added Citrus junos peel. a–d: Different letters indicate significantly different means (p < 0.05).
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Fermentation 11 00218 g002
Figure 2. Viscosity of short-term fermented cream cheese added with Citrus junos peel.
Figure 2. Viscosity of short-term fermented cream cheese added with Citrus junos peel.
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Fermentation 11 00218 g003
Figure 3. Aroma profile chromatograph of short-term fermented cream cheese added with Citrus junos peel (A–D) and principal component analysis (PCA) plot for aroma profile of short-term fermented cream cheese added with C. junos peel (E). (A): Control; (B): CP1; (C): CP2; (D): CP3. (A–D) peaks are reported in order of elution: 1: Acetaldehyde; 2: Methanethiol; 3: propan-2-one; 4: Methyl acetate; 5: butane-2,3-dione; 6: Ethyl Acetate; 7: Methyl propanoate; 8: 2-methylbutanal; 9: (E)-2-pentenal; 10: sabinene; 11: (E,E)-3,5-octadien-2-one; 12: benzyl alcohol; 13: linalool.
Figure 3. Aroma profile chromatograph of short-term fermented cream cheese added with Citrus junos peel (A–D) and principal component analysis (PCA) plot for aroma profile of short-term fermented cream cheese added with C. junos peel (E). (A): Control; (B): CP1; (C): CP2; (D): CP3. (A–D) peaks are reported in order of elution: 1: Acetaldehyde; 2: Methanethiol; 3: propan-2-one; 4: Methyl acetate; 5: butane-2,3-dione; 6: Ethyl Acetate; 7: Methyl propanoate; 8: 2-methylbutanal; 9: (E)-2-pentenal; 10: sabinene; 11: (E,E)-3,5-octadien-2-one; 12: benzyl alcohol; 13: linalool.
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Fermentation 11 00218 g004
Figure 4. Radial graph for taste attributes of short-term fermented cream cheese added with Citrus junos peel (A) and principal component analysis (PCA) plot for taste profile of short-term fermented cream cheese added with C. junos peel (B).
Figure 4. Radial graph for taste attributes of short-term fermented cream cheese added with Citrus junos peel (A) and principal component analysis (PCA) plot for taste profile of short-term fermented cream cheese added with C. junos peel (B).
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Table 1. Color of short-term fermented cream cheese added with Citrus junos peel.
Table 1. Color of short-term fermented cream cheese added with Citrus junos peel.
TraitsConC. junos Peel
CP1CP2CP3
Lightness (L*)90.40 ± 0.39 a83.12 ± 1.12 b82.67 ± 0.42 b78.95 ± 0.69 c
Redness (a*)4.56 ± 0.42 c4.78 ± 0.50 bc5.64 ± 0.64 b7.06 ± 0.84 a
Yellowness (b*)8.05 ± 0.49 d12.61 ± 0.72 c17.49 ± 0.33 b20.58 ± 0.90 a
All values are mean ± SD. a–d: Different letters indicate significantly different means (p < 0.05).
Table 2. Sensory evaluation of short-term fermented cream cheese added with Citrus junos peel.
Table 2. Sensory evaluation of short-term fermented cream cheese added with Citrus junos peel.
TraitsConC. junos Peel
CP1CP2CP3
Appearance8.75 ± 0.89 a9.14 ± 0.90 a8.75 ± 1.04 b7.00 ± 0.58 c
Granularity9.00 ± 0.82 ab9.17 ± 0.98 a8.00 ± 1.15 bc7.00 ± 0.63 c
Flavor8.80 ± 0.84 ab9.50 ± 0.55 a9.33 ± 0.52 b7.17 ± 0.75 c
Off-flavor8.57 ± 0.53 b9.50 ± 0.53 a8.50 ± 1.00 b6.75 ± 0.50 c
Taste8.50 ± 0.53 b9.43 ± 0.53 a8.29 ± 0.95 b7.00 ± 0.82 c
Acidity7.17 ± 0.75 c9.13 ± 0.99 a8.43 ± 0.79 ab7.80 ± 0.84 bc
Saltiness8.80 ± 0.848.50 ± 0.558.40 ± 0.558.67 ± 1.03
Creaminess9.00 ± 0.00 a8.40 ± 0.55 ab8.00 ± 0.71 bc7.20 ± 0.45 c
Overall acceptability8.38 ± 0.74 b9.43 ± 0.53 a8.00 ± 0.89 bc7.43 ± 0.79 c
All values are mean ± SD. a–c: Different letters in the same row indicate significantly different means (p < 0.05).
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Jeong, Y.-S.; Park, S.-Y. Physicochemical and Sensory Properties of Short-Term Fermented Cream Cheese with Added Citrus junos Peel Powder. Fermentation 2025, 11, 218. https://doi.org/10.3390/fermentation11040218

AMA Style

Jeong Y-S, Park S-Y. Physicochemical and Sensory Properties of Short-Term Fermented Cream Cheese with Added Citrus junos Peel Powder. Fermentation. 2025; 11(4):218. https://doi.org/10.3390/fermentation11040218

Chicago/Turabian Style

Jeong, Yeon-Su, and Sin-Young Park. 2025. "Physicochemical and Sensory Properties of Short-Term Fermented Cream Cheese with Added Citrus junos Peel Powder" Fermentation 11, no. 4: 218. https://doi.org/10.3390/fermentation11040218

APA Style

Jeong, Y.-S., & Park, S.-Y. (2025). Physicochemical and Sensory Properties of Short-Term Fermented Cream Cheese with Added Citrus junos Peel Powder. Fermentation, 11(4), 218. https://doi.org/10.3390/fermentation11040218

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