Quality Characteristics of Flavored Butter Supplemented with Yuzu Powder and Almond Granules.

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 > CA9 > CA6 > 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.