Organoleptic Chemical Markers of Serpa PDO Cheese Specificity
Serpa is a protected designation of origin cheese produced with a vegetable coagulant (<i>Cynara cardunculus</i> 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...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-06-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/13/1898 |
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| author | Helena Araújo-Rodrigues António P. L. Martins Freni K. Tavaria Maria Teresa G. Santos Maria João Carvalho João Dias Nuno B. Alvarenga Manuela E. Pintado |
| author_facet | Helena Araújo-Rodrigues António P. L. Martins Freni K. Tavaria Maria Teresa G. Santos Maria João Carvalho João Dias Nuno B. Alvarenga Manuela E. Pintado |
| author_sort | Helena Araújo-Rodrigues |
| collection | DOAJ |
| description | Serpa is a protected designation of origin cheese produced with a vegetable coagulant (<i>Cynara cardunculus</i> 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: C<sub>3</sub>, C<sub>4</sub>, iC<sub>5</sub>, C<sub>12</sub>, 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’ <sub>1 Hz</sub>. 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. |
| first_indexed | 2024-03-09T21:53:38Z |
| format | Article |
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| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T21:53:38Z |
| publishDate | 2022-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-34b6c9913dad417c87e7796b12f094892023-11-23T20:01:03ZengMDPI AGFoods2304-81582022-06-011113189810.3390/foods11131898Organoleptic Chemical Markers of Serpa PDO Cheese SpecificityHelena Araújo-Rodrigues0António P. L. Martins1Freni K. Tavaria2Maria Teresa G. Santos3Maria João Carvalho4João Dias5Nuno B. Alvarenga6Manuela E. Pintado7CBQF—Centro de Biotecnologia e Química Fina, Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, PortugalInstituto Nacional de Investigação Agrária e Veterinária, Unidade de Tecnologia e Inovação, Avenida da República, Quinta do Marquês, 2780-157 Oeiras, PortugalCBQF—Centro de Biotecnologia e Química Fina, Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, PortugalEscola Superior Agrária, Instituto Politécnico de Beja, Rua Pedro Soares, 7800-295 Beja, PortugalEscola Superior Agrária, Instituto Politécnico de Beja, Rua Pedro Soares, 7800-295 Beja, PortugalGeobiosciences, Geobiotechnologies and Geoengineering (GeoBioTec), Faculdade de Ciências e Tecnologias, Universidade Nova de Lisboa, 2829-516 Caparica, PortugalInstituto Nacional de Investigação Agrária e Veterinária, Unidade de Tecnologia e Inovação, Avenida da República, Quinta do Marquês, 2780-157 Oeiras, PortugalCBQF—Centro de Biotecnologia e Química Fina, Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, PortugalSerpa is a protected designation of origin cheese produced with a vegetable coagulant (<i>Cynara cardunculus</i> 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: C<sub>3</sub>, C<sub>4</sub>, iC<sub>5</sub>, C<sub>12</sub>, 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’ <sub>1 Hz</sub>. 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.https://www.mdpi.com/2304-8158/11/13/1898Serpa PDO cheesechemical markerssensory analysisfree amino acidsorganic acidsvolatiles |
| spellingShingle | Helena Araújo-Rodrigues António P. L. Martins Freni K. Tavaria Maria Teresa G. Santos Maria João Carvalho João Dias Nuno B. Alvarenga Manuela E. Pintado Organoleptic Chemical Markers of Serpa PDO Cheese Specificity Foods 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 |
| url | https://www.mdpi.com/2304-8158/11/13/1898 |
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