Comparative Study on Morphology, Flavor, and Taste Profile, and Descriptive Sensory Analysis of Conventional Cream Cheese and Non-Dairy Cream Cheese.

This study developed and optimized watermelon seed-based cream cheese (WCC) as a plant-based alternative to dairy cream cheese and compared its microstructure, volatile compounds, taste profiles, amino acid composition, and sensory characteristics with commercial vegan cream cheese (VC) and dairy cream cheese (DC). Microstructural analysis by scanning electron microscopy showed progressive network development from the prototype (P1) to the optimized formulation (P3), with increased aggregation and porosity associated with the incorporation of hydrocolloids, salt, and maltodextrin. GC-E-Nose analysis identified 30 volatile compounds across seven chemical groups and revealed significant differences among samples. P1 showed high levels of ethanol and aldehydes related to natural coagulation and lipid oxidation, whereas P2 and P3 showed reduced volatile intensities due to matrix stabilization and acidification. Dairy cream cheese exhibited characteristic fermentation-related volatiles, while VC showed the lowest volatile complexity. Electronic tongue analysis demonstrated significant differences in basic taste attributes among samples, with P3 showing higher saltiness and moderate sourness, shifting its taste profile toward VC. Amino acid analysis showed the highest contents in DC, whereas WCC samples were characterized by arginine-rich profiles and lower essential amino acid levels. Sensory descriptive analysis and PCA indicated that formulation optimization reduced seed-derived nutty and grain notes and increased milk-like attributes in P3. These findings demonstrate that formulation optimization improves the structural integrity and sensory similarity of WCC to commercial cream cheese.