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Organoleptic Chemical Markers of Serpa PDO Cheese Specificity

2022-06-27Artigo científico Acesso aberto
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dc.contributor.authorAraújo-Rodrigues, Helena
dc.contributor.authorMartins, António P. L.
dc.contributor.authorTavaria, Freni K.
dc.contributor.authorSantos, Maria Teresa G.
dc.contributor.authorCarvalho, Maria João
dc.contributor.authorDias, João
dc.contributor.authorAlvarenga, Nuno B.
dc.contributor.authorPintado, Manuela E.
dc.contributor.institutionGeoBioTec - Geobiociências, Geoengenharias e Geotecnologias
dc.contributor.pblMDPI - Multidisciplinary Digital Publishing Institute
dc.date.accessioned2022-09-21T22:42:53Z
dc.date.available2022-09-21T22:42:53Z
dc.date.issued2022-06-27
dc.descriptionPDR2020-101-031020/17/18
dc.description.abstractSerpa is a protected designation of origin cheese produced with a vegetable coagulant (Cynara cardunculus L.) and raw ovine milk. Despite the unique sensory profile of raw milk cheeses, numerous parameters influence their sensory properties and safety. To protect the Serpa cheese quality and contribute to unifying their distinctive features, some rheologic and physicochemical parameters of cheeses from four PDO producers, in distinct seasons and with different sensory scores, were monitored. The results suggested a high chemical diversity and variation according to the dairy, month and season, which corroborates the significant heterogeneity. However, a higher incidence of some compounds was found: a group of free amino acids (Glu, Ala, Leu, Val and Phe), lactic and acetic acids, some volatile fatty acids (e.g., iC4, iC5, C6 and C12) and esters (e.g., ethyl butanoate, decanoate and dodecanoate). Through the successive statistical analysis, 13 variables were selected as chemical markers of Serpa cheese specificity: C3, C4, iC5, C12, Tyr, Trp, Ile, 2-undecanone, ethyl isovalerate, moisture content on a fat-free basis, the nitrogen-fractions (maturation index and non-protein and total nitrogen ratio) and G’1 Hz. These sensory markers’ identification will be essential to guide the selection and development of an autochthonous starter culture to improve cheese quality and safety issues and maintain some of the Serpa authenticity.en
dc.description.versionpublishersversion
dc.description.versionpublished
dc.format.extent25
dc.format.extent1670613
dc.identifier.doi10.3390/foods11131898
dc.identifier.issn2304-8158
dc.identifier.otherPURE: 46650132
dc.identifier.otherPURE UUID: 5e8fe10b-9065-4da7-9d74-027fa26f8804
dc.identifier.otherScopus: 85133329293
dc.identifier.otherWOS: 000823468000001
dc.identifier.otherPubMed: 35804714
dc.identifier.otherPubMedCentral: PMC9265577
dc.identifier.urihttp://hdl.handle.net/10362/143929
dc.identifier.urlhttps://www.scopus.com/pages/publications/85133329293
dc.language.isoeng
dc.peerreviewedyes
dc.relationinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F50016%2F2020/PT
dc.relationCentre of Biotechnology and Fine Chemistry
dc.relationGeoBioSciences GeoTechnologies and GeoEngineering
dc.relationImpact of mushroom nutrition on gut microbiota modulation and association with neuroprotective capacity
dc.subjectchemical markers
dc.subjectfree amino acids
dc.subjectorganic acids
dc.subjectsensory analysis
dc.subjectSerpa PDO cheese
dc.subjectvolatiles
dc.subjectFood Science
dc.subjectMicrobiology
dc.subjectHealth(social science)
dc.subjectHealth Professions (miscellaneous)
dc.subjectPlant Science
dc.titleOrganoleptic Chemical Markers of Serpa PDO Cheese Specificityen
dc.typejournal article
degois.publication.issue13
degois.publication.titleFoods
degois.publication.volume11
dspace.entity.typePublication
oaire.awardNumberUIDB/50016/2020
oaire.awardNumberUIDB/04035/2020
oaire.awardNumber2020.05798.BD
oaire.awardTitleCentre of Biotechnology and Fine Chemistry
oaire.awardTitleGeoBioSciences GeoTechnologies and GeoEngineering
oaire.awardTitleImpact of mushroom nutrition on gut microbiota modulation and association with neuroprotective capacity
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F50016%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04035%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/POR_NORTE/2020.05798.BD/PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamPOR_NORTE
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccess
relation.isProjectOfPublicationa5e23df3-ed3a-45ba-a212-277af562c4d7
relation.isProjectOfPublication79cbe169-6a63-4f2b-a8f3-2b55bb9abfa4
relation.isProjectOfPublicationa3259de3-ee0f-4dd2-a13d-e57de94c3a7c
relation.isProjectOfPublication.latestForDiscoverya5e23df3-ed3a-45ba-a212-277af562c4d7

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