Organoleptic Chemical Markers of Serpa PDO Cheese Specificity
| Autor(a) principal: | |
|---|---|
| Data de Publicação: | 2022 |
| Outros Autores: | , , , , , , |
| Tipo de documento: | Artigo |
| Idioma: | eng |
| Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
| Texto Completo: | http://hdl.handle.net/10362/143929 |
Resumo: | PDR2020-101-031020/17/18 |
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Organoleptic Chemical Markers of Serpa PDO Cheese Specificitychemical markersfree amino acidsorganic acidssensory analysisSerpa PDO cheesevolatilesFood ScienceMicrobiologyHealth(social science)Health Professions (miscellaneous)Plant SciencePDR2020-101-031020/17/18Serpa 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.GeoBioTec - Geobiociências, Geoengenharias e GeotecnologiasRUNAraújo-Rodrigues, HelenaMartins, António P. L.Tavaria, Freni K.Santos, Maria Teresa G.Carvalho, Maria JoãoDias, JoãoAlvarenga, Nuno B.Pintado, Manuela E.2022-09-21T22:42:53Z2022-06-272022-06-27T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article25application/pdfhttp://hdl.handle.net/10362/143929eng2304-8158PURE: 46650132https://doi.org/10.3390/foods11131898info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-03-11T05:22:54Zoai:run.unl.pt:10362/143929Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T03:51:13.478426Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
| dc.title.none.fl_str_mv |
Organoleptic Chemical Markers of Serpa PDO Cheese Specificity |
| title |
Organoleptic Chemical Markers of Serpa PDO Cheese Specificity |
| spellingShingle |
Organoleptic Chemical Markers of Serpa PDO Cheese Specificity Araújo-Rodrigues, Helena chemical markers free amino acids organic acids sensory analysis Serpa PDO cheese volatiles Food Science Microbiology Health(social science) Health Professions (miscellaneous) Plant Science |
| title_short |
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_sort |
Organoleptic Chemical Markers of Serpa PDO Cheese Specificity |
| author |
Araújo-Rodrigues, Helena |
| author_facet |
Araújo-Rodrigues, Helena Martins, António P. L. Tavaria, Freni K. Santos, Maria Teresa G. Carvalho, Maria João Dias, João Alvarenga, Nuno B. Pintado, Manuela E. |
| author_role |
author |
| author2 |
Martins, António P. L. Tavaria, Freni K. Santos, Maria Teresa G. Carvalho, Maria João Dias, João Alvarenga, Nuno B. Pintado, Manuela E. |
| author2_role |
author author author author author author author |
| dc.contributor.none.fl_str_mv |
GeoBioTec - Geobiociências, Geoengenharias e Geotecnologias RUN |
| dc.contributor.author.fl_str_mv |
Araújo-Rodrigues, Helena Martins, António P. L. Tavaria, Freni K. Santos, Maria Teresa G. Carvalho, Maria João Dias, João Alvarenga, Nuno B. Pintado, Manuela E. |
| dc.subject.por.fl_str_mv |
chemical markers free amino acids organic acids sensory analysis Serpa PDO cheese volatiles Food Science Microbiology Health(social science) Health Professions (miscellaneous) Plant Science |
| topic |
chemical markers free amino acids organic acids sensory analysis Serpa PDO cheese volatiles Food Science Microbiology Health(social science) Health Professions (miscellaneous) Plant Science |
| description |
PDR2020-101-031020/17/18 |
| publishDate |
2022 |
| dc.date.none.fl_str_mv |
2022-09-21T22:42:53Z 2022-06-27 2022-06-27T00:00:00Z |
| dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
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info:eu-repo/semantics/article |
| format |
article |
| status_str |
publishedVersion |
| dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10362/143929 |
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http://hdl.handle.net/10362/143929 |
| dc.language.iso.fl_str_mv |
eng |
| language |
eng |
| dc.relation.none.fl_str_mv |
2304-8158 PURE: 46650132 https://doi.org/10.3390/foods11131898 |
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info:eu-repo/semantics/openAccess |
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openAccess |
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25 application/pdf |
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reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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