Publicação
Organoleptic chemical markers of Serpa PDO cheese specificity
| Resumo: | Serpa 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. |
|---|---|
| Autores principais: | Araújo-Rodrigues, H. |
| Outros Autores: | Martins, A.; Tavaria, Freni; Santos, Maria Teresa; Carvalho, Maria João; Dias, João; Alvarenga, Nuno; Pintado, M. |
| Assunto: | Serpa PDO cheese Chemical markers Sensory analysis Free amino acids Organic acids Volatiles |
| Ano: | 2022 |
| País: | Portugal |
| Tipo de documento: | artigo |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Instituto Politécnico de Beja |
| Idioma: | inglês |
| Origem: | Repositório Institucional do IPBeja |
| _version_ | 1866902704023928832 |
|---|---|
| author | Araújo-Rodrigues, H. |
| author2 | Martins, A. Tavaria, Freni Santos, Maria Teresa Carvalho, Maria João Dias, João Alvarenga, Nuno Pintado, M. |
| author2_role | author author author author author author author |
| author_facet | Araújo-Rodrigues, H. Martins, A. Tavaria, Freni Santos, Maria Teresa Carvalho, Maria João Dias, João Alvarenga, Nuno Pintado, M. |
| author_role | author |
| country_str | PT |
| creators_json_txt | [{\"Person.name\":\"Araújo-Rodrigues, H.\"},{\"Person.name\":\"Martins, A.\"},{\"Person.name\":\"Tavaria, Freni\"},{\"Person.name\":\"Santos, Maria Teresa\"},{\"Person.name\":\"Carvalho, Maria João\"},{\"Person.name\":\"Dias, João\"},{\"Person.name\":\"Alvarenga, Nuno\"},{\"Person.name\":\"Pintado, M.\"}] |
| datacite.creators.creator.creatorName.fl_str_mv | Araújo-Rodrigues, H. Martins, A. Tavaria, Freni Santos, Maria Teresa Carvalho, Maria João Dias, João Alvarenga, Nuno Pintado, M. |
| datacite.date.Accepted.fl_str_mv | 2022-06-27T00:00:00Z |
| datacite.date.available.fl_str_mv | 2022-11-28T12:53:22Z |
| datacite.date.embargoed.fl_str_mv | 2022-11-28T12:53:22Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| datacite.subjects.subject.fl_str_mv | Serpa PDO cheese Chemical markers Sensory analysis Free amino acids Organic acids Volatiles |
| datacite.titles.title.fl_str_mv | Organoleptic chemical markers of Serpa PDO cheese specificity |
| dc.creator.none.fl_str_mv | Araújo-Rodrigues, H. Martins, A. Tavaria, Freni Santos, Maria Teresa Carvalho, Maria João Dias, João Alvarenga, Nuno Pintado, M. |
| dc.date.Accepted.fl_str_mv | 2022-06-27T00:00:00Z |
| dc.date.available.fl_str_mv | 2022-11-28T12:53:22Z |
| dc.date.embargoed.fl_str_mv | 2022-11-28T12:53:22Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | https://hdl.handle.net/20.500.12207/5671 |
| dc.language.none.fl_str_mv | eng |
| dc.publisher.none.fl_str_mv | MDPI |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| dc.subject.none.fl_str_mv | Serpa PDO cheese Chemical markers Sensory analysis Free amino acids Organic acids Volatiles |
| dc.title.fl_str_mv | Organoleptic chemical markers of Serpa PDO cheese specificity |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_6501 |
| description | Serpa 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. |
| dirty | 0 |
| eu_rights_str_mv | openAccess |
| format | article |
| id | ripb_bb5f8b8d136e50404ecfbd8e477ace0f |
| identifier.url.fl_str_mv | https://hdl.handle.net/20.500.12207/5671 |
| instacron_str | ipb |
| institution | Instituto Politécnico de Beja |
| instname_str | Instituto Politécnico de Beja |
| language | eng |
| network_acronym_str | ripb |
| network_name_str | Repositório Institucional do IPBeja |
| oai_identifier_str | oai:repositorio.ipbeja.pt:20.500.12207/5671 |
| organization_str_mv | urn:organizationAcronym:ipb |
| person_str_mv | Araújo-Rodrigues, H. Martins, A. Tavaria, Freni Santos, Maria Teresa Carvalho, Maria João Dias, João Alvarenga, Nuno Pintado, M. |
| publishDate | 2022 |
| publisher.none.fl_str_mv | MDPI |
| reponame_str | Repositório Institucional do IPBeja |
| repository_id_str | urn:repositoryAcronym:ripb |
| service_str_mv | urn:repositoryAcronym:ripb |
| spelling | porSerpa 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.application/pdfengMDPIporOrganoleptic chemical markers of Serpa PDO cheese specificityAraújo-Rodrigues, H.Martins, A.Tavaria, FreniSantos, Maria TeresaCarvalho, Maria JoãoDias, JoãoAlvarenga, NunoPintado, M.Handlehttps://hdl.handle.net/20.500.12207/5671ISSNIsPartOf2304-8158DOIIsPartOfhttps://doi.org/10.3390/foods111318982022-11-28T12:53:22Z2022-06-27T00:00:00Z2022-06-27http://purl.org/coar/access_right/c_abf2open accessporSerpa PDO cheeseporChemical markersporSensory analysisporFree amino acidsporOrganic acidsporVolatiles1771847 byteshttp://purl.org/coar/access_right/c_abf2application/pdffulltexthttps://repositorio.ipbeja.pt/bitstreams/d89e01bc-d508-43af-9c19-43efaec3b54c/downloadliteraturehttp://purl.org/coar/resource_type/c_6501journal article |
| spellingShingle | Organoleptic chemical markers of Serpa PDO cheese specificity Araújo-Rodrigues, H. Serpa PDO cheese Chemical markers Sensory analysis Free amino acids Organic acids Volatiles |
| status | SINGLETON |
| subject.fl_str_mv | Serpa PDO cheese Chemical markers Sensory analysis Free amino acids Organic acids Volatiles |
| title | Organoleptic chemical markers of Serpa PDO cheese specificity |
| title_full | Organoleptic chemical markers of Serpa PDO cheese specificity |
| title_fullStr | Organoleptic chemical markers of Serpa PDO cheese specificity |
| title_full_unstemmed | Organoleptic chemical markers of Serpa PDO cheese specificity |
| title_short | Organoleptic chemical markers of Serpa PDO cheese specificity |
| title_sort | Organoleptic chemical markers of Serpa PDO cheese specificity |
| topic | Serpa PDO cheese Chemical markers Sensory analysis Free amino acids Organic acids Volatiles |
| topic_facet | Serpa PDO cheese Chemical markers Sensory analysis Free amino acids Organic acids Volatiles |
| url | https://hdl.handle.net/20.500.12207/5671 |
| visible | 1 |