{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,23]],"date-time":"2026-10-23T21:04:09Z","timestamp":1792789449950,"version":"4.5.0"},"reference-count":31,"publisher":"MDPI AG","issue":"19","license":[{"start":{"date-parts":[[2026,10,3]],"date-time":"2026-10-03T00:00:00Z","timestamp":1790985600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Kongju National University","id":[{"id":"https:\/\/ror.org\/0373nm262","id-type":"ROR","asserted-by":"crossref"}]},{"id":[{"id":"https:\/\/ror.org\/0373nm262","id-type":"ROR","asserted-by":"publisher"}]},{"name":"National Research Foundation of Korea","award":["RS-2026-25473689"],"award-info":[{"award-number":["RS-2026-25473689"]}],"id":[{"id":"https:\/\/ror.org\/013aysd81","id-type":"ROR","asserted-by":"crossref"}]},{"award":["RS-2026-25473689"],"award-info":[{"award-number":["RS-2026-25473689"]}],"id":[{"id":"https:\/\/ror.org\/013aysd81","id-type":"ROR","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>This study evaluated the quality characteristics of flavored butter containing a fixed level of yuzu powder and varying levels of almond granules. Samples were prepared with 1% yuzu powder and 3%, 6%, or 9% almond granules (CA3, CA6, and CA9, respectively), alongside an unsupplemented control (Con). Moisture, fat, and ash contents, active acidity (pH), color, viscosity, volatile profile patterns, instrumental taste profiles, and sensory attributes were evaluated. All supplemented samples had lower moisture contents than Con, whereas CA3 showed the highest fat content. Con showed the highest ash content; among the supplemented samples, CA3 had a higher ash content than CA6 and CA9, which did not differ significantly. Viscosity decreased as the almond level increased under the fixed yuzu concentration. Electronic-tongue analysis showed distinct taste profiles among the formulations, with the sourness response decreasing in the order Con &gt; CA9 &gt; CA6 &gt; CA3. Electronic-nose analysis showed that the supplemented formulations had volatile profile patterns distinct from Con, although individual compounds were not definitively identified. CA3 showed favorable flavor and taste scores, whereas CA3 and CA6 exhibited comparable overall acceptability. These findings suggest that lower-to-moderate almond levels may provide a favorable sensory balance in flavored butter containing 1% yuzu powder. However, the independent effects of yuzu powder and almond granules could not be determined because single-ingredient control groups were not included.<\/jats:p>","DOI":"10.3390\/foods15193531","type":"journal-article","created":{"date-parts":[[2026,10,5]],"date-time":"2026-10-05T10:02:27Z","timestamp":1791194547000},"page":"3531","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Quality Characteristics of Flavored Butter Supplemented with Yuzu Powder and Almond Granules"],"prefix":"10.3390","volume":"15","author":[{"given":"Ga-eun","family":"Kim","sequence":"first","affiliation":[{"name":"Department of Animal Resource Science, Kongju National University, Chungnam 32439, Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"formal-analysis","vocabulary":"credit"},{"role":"investigation","vocabulary":"credit"},{"role":"writing-original-draft","vocabulary":"credit"},{"role":"visualization","vocabulary":"credit"}]},{"given":"Hyeon-seo","family":"Lee","sequence":"additional","affiliation":[{"name":"Department of Animal Resource Science, Kongju National University, Chungnam 32439, Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"formal-analysis","vocabulary":"credit"},{"role":"investigation","vocabulary":"credit"},{"role":"writing-original-draft","vocabulary":"credit"},{"role":"visualization","vocabulary":"credit"}]},{"given":"Yun-seo","family":"Bong","sequence":"additional","affiliation":[{"name":"Department of Animal Resource Science, Kongju National University, Chungnam 32439, Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"formal-analysis","vocabulary":"credit"},{"role":"investigation","vocabulary":"credit"},{"role":"writing-original-draft","vocabulary":"credit"},{"role":"visualization","vocabulary":"credit"}]},{"ORCID":"https:\/\/orcid.org\/0009-0001-1590-1085","authenticated-orcid":false,"given":"Yeon-Su","family":"Jeong","sequence":"additional","affiliation":[{"name":"Department of Animal Resource Science, Kongju National University, Chungnam 32439, Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"software","vocabulary":"credit"},{"role":"validation","vocabulary":"credit"},{"role":"data-curation","vocabulary":"credit"},{"role":"writing-review-editing","vocabulary":"credit"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7900-5987","authenticated-orcid":false,"given":"Sin-Young","family":"Park","sequence":"additional","affiliation":[{"name":"Department of Animal Resource Science, Kongju National University, Chungnam 32439, Republic of Korea"},{"name":"Resources Science Research Institute, Kongju National University, Chungnam 32439, Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"conceptualization","vocabulary":"credit"},{"role":"methodology","vocabulary":"credit"},{"role":"validation","vocabulary":"credit"},{"role":"resources","vocabulary":"credit"},{"role":"data-curation","vocabulary":"credit"},{"role":"writing-review-editing","vocabulary":"credit"},{"role":"supervision","vocabulary":"credit"},{"role":"project-administration","vocabulary":"credit"},{"role":"funding-acquisition","vocabulary":"credit"}]}],"member":"1968","published-online":{"date-parts":[[2026,10,3]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"196","DOI":"10.22424\/jmsb.2018.36.4.196","article-title":"Rheological properties and fatty acid profile of farm butter made from cows\u2019 milk grazing on mountain pasture","volume":"36","author":"Park","year":"2018","journal-title":"J. Milk. Sci. Biotechnol."},{"key":"ref_2","unstructured":"Heo, M.J. (2021). Analysis of the Effects of the Crude Oil Quota System. [Master\u2019s Thesis, Seoul National University]."},{"key":"ref_3","first-page":"57","article-title":"Research trends related to the flavor characteristics of dairy products","volume":"11","author":"Seong","year":"2022","journal-title":"J. Anim. Sci. Food Ind."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"125","DOI":"10.22418\/JSS.2024.12.63.3.125","article-title":"A study on the cognitive process of milk consumption using metaphor extraction techniques","volume":"63","author":"Kim","year":"2024","journal-title":"J. Soc. Sci."},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"493","DOI":"10.3746\/jkfn.2022.51.5.493","article-title":"Effect of temperature on the behavior of enterohemorrhagic Escherichia coli and risk probability of foodborne disease from cheese and butter consumption","volume":"51","author":"Lee","year":"2022","journal-title":"J. Korean Soc. Food Sci. Nutr."},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"29","DOI":"10.52346\/rsr.2025.7.1.29","article-title":"Quality properties of processed butter with coriander, dill, and rosemary","volume":"7","author":"Park","year":"2025","journal-title":"Resour. Sci. Res."},{"key":"ref_7","unstructured":"Jang, E.G. (2025). Trends and Implications of Customized Health Functional Foods: Current Utilization of Systems and Issues from the Consumer Perspective."},{"key":"ref_8","unstructured":"Kim, Y.J. (2023). Nutritional Evaluation of Full-Fat Almond for Broiler Diet. [Master\u2019s Thesis, Chungbuk National University]."},{"key":"ref_9","unstructured":"Kim, K.T. (2020). Quality Characteristics of Almond Cookies with Added Teff. [Master\u2019s Thesis, Sejong University]."},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"285","DOI":"10.31152\/JB.2025.10.10.5.285","article-title":"Consumer choice based on fatty acid analysis of commercially available daily nuts","volume":"10","author":"Choi","year":"2025","journal-title":"Bus. Converg. Res."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"406","DOI":"10.17495\/easdl.2025.10.35.5.406","article-title":"Effects of nut butter substitution on the quality characteristics of pound cakes","volume":"35","author":"Shin","year":"2025","journal-title":"J. East Asian Soc. Diet. Life"},{"key":"ref_12","doi-asserted-by":"crossref","unstructured":"Jeong, Y.S., and Park, S.Y. (2025). Physicochemical and sensory properties of short-term fermented cream cheese with added Citrus junos peel powder. Fermentation, 11.","DOI":"10.3390\/fermentation11040218"},{"key":"ref_13","first-page":"497","article-title":"Effects of a plant mixed extract powder composed of balloon flower, ginger, yuzu, and Cornelian cherry on immune function","volume":"26","author":"Choi","year":"2025","journal-title":"J. Korea Acad.-Ind. Coop. Soc."},{"key":"ref_14","first-page":"103","article-title":"Association between nut consumption and hypertension according to sleep duration among Korean adults (aged 19\u201369 years): 2010-2016 Korea National Health and Nutrition Examination Survey","volume":"33","author":"Fan","year":"2021","journal-title":"J. Home Econ. Educ. Res."},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"127","DOI":"10.18693\/jksba.2017.18.2.127","article-title":"Antioxidant efficacy and antibacterial effects of yuzu, tangerine, and mandarin peel extracts","volume":"18","author":"Lee","year":"2017","journal-title":"J. Korean Soc. Beauty Art"},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"889","DOI":"10.35159\/kjss.2017.04.26.2.889","article-title":"Effect of vitamin C and E intake on heart rate and blood reactive oxygen species concentration during shuttle run exercise in soccer players","volume":"26","author":"Shin","year":"2017","journal-title":"Korean J. Sports Sci."},{"key":"ref_17","unstructured":"Kim, J. (2014). Effects of 4-Week Intake of Vitamins C and E on Blood Antioxidant Levels and Heart Rate in University Soccer Players. [Master\u2019s Thesis, Inje University]."},{"key":"ref_18","unstructured":"AOAC (1990). Official Methods of Analysis of AOAC International, Association of Official Analytical Chemists. [15th ed.]."},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"101","DOI":"10.14397\/jals.2021.55.1.101","article-title":"Effect of fat content on physicochemical properties and sensory traits of fermented-dry sausage","volume":"55","author":"Seleshe","year":"2020","journal-title":"J. Agric. Life Sci."},{"key":"ref_20","doi-asserted-by":"crossref","unstructured":"Levent, O. (2022). A detailed comparative study on some physicochemical properties, volatile composition, fatty acid, and mineral profile of different almond (Prunus dulcis L.) varieties. Horticulturae, 8.","DOI":"10.3390\/horticulturae8060488"},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"417","DOI":"10.7856\/kjcls.2025.36.3.417","article-title":"Quality characteristics and antioxidant activities of morning bread with the addition of whole citron (Citrus junos Sieb.) powder","volume":"36","author":"Kwak","year":"2025","journal-title":"Korean J. Community Living Sci."},{"key":"ref_22","doi-asserted-by":"crossref","unstructured":"Roncero, J.M., Alvarez-Orti, M., Pardo-Gimenez, A., Rabadan, A., and Pardo, J.E. (2020). Review about non-lipid components and minor fat-soluble bioactive compounds of almond kernel. Foods, 9.","DOI":"10.3390\/foods9111646"},{"key":"ref_23","first-page":"809","article-title":"Quality characteristics and antioxidant properties of rice cake with added almonds","volume":"46","author":"Yu","year":"2017","journal-title":"J. Korean Soc. Food Sci. Nutr."},{"key":"ref_24","doi-asserted-by":"crossref","unstructured":"Oliveira, I., Marinho, B., Szymanowska, U., Karas, M., and Vilela, A. (2023). Chemical and sensory properties of waffles supplemented with almond skins. Molecules, 28.","DOI":"10.3390\/molecules28155674"},{"key":"ref_25","doi-asserted-by":"crossref","unstructured":"Ziarno, M., Derewiaka, D., Florowska, A., and Szymanska, I. (2023). Comparison of the spreadability of butter and butter substitutes. Appl. Sci., 13.","DOI":"10.3390\/app13042600"},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"495","DOI":"10.3168\/jds.2009-2588","article-title":"Crystallization behavior of milk fat obtained from linseed-fed cows","volume":"93","author":"Smet","year":"2010","journal-title":"J. Dairy Sci."},{"key":"ref_27","first-page":"29","article-title":"Quality characteristics of basil pesto added with various nuts during storage","volume":"22","author":"Park","year":"2016","journal-title":"Culin. Sci. Hosp. Res."},{"key":"ref_28","unstructured":"Kwon, C.M. (2025). Comparative analysis of aroma components at different roasting temperatures of domestic and American pecans (Carya illinoinensis). [Master\u2019s Thesis, Korea University]."},{"key":"ref_29","doi-asserted-by":"crossref","unstructured":"Massantini, R., and Frangipane, M.T. (2022). Progress in almond quality and sensory assessment: An overview. Agriculture, 12.","DOI":"10.3390\/agriculture12050710"},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"2410","DOI":"10.26599\/FSHW.2022.9250199","article-title":"Insights into the enhancement of food flavor perception: Strategies, mechanism and emulsion applications","volume":"13","author":"Huang","year":"2024","journal-title":"Food Sci. Hum. Wellness"},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"49","DOI":"10.35732\/ctlabp.2024.10.1.49","article-title":"Development of yogurt added with almond, corn, and hibiscus as natural additives","volume":"10","author":"Jeong","year":"2024","journal-title":"Curr. Top. Lact. Acid. Bact. Probiotics"}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/15\/19\/3531\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,10,6]],"date-time":"2026-10-06T04:11:42Z","timestamp":1791259902000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/15\/19\/3531"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,10,3]]},"references-count":31,"journal-issue":{"issue":"19","published-online":{"date-parts":[[2026,10]]}},"alternative-id":["foods15193531"],"URL":"https:\/\/doi.org\/10.3390\/foods15193531","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,10,3]]}}}