Skip navigation
Please use this identifier to cite or link to this item:

Title: Organoleptic chemical markers of Serpa PDO cheese specificity
Authors: Araújo-Rodrigues, H.
Martins, A.
Tavaria, Freni
Santos, Maria Teresa
Carvalho, Maria João
Dias, João
Alvarenga, Nuno
Pintado, M.
Keywords: Serpa PDO cheese
Chemical markers
Sensory analysis
Free amino acids
Organic acids
Issue Date: 27-Jun-2022
Publisher: MDPI
Citation: Araújo-Rodrigues, H., Martins, A., Tavaria, F., Santos, M., Carvalho, M., Dias, J., Alvarenga, N. & Pintado, M. (2022). Organoleptic chemical markers of Serpa PDO cheese specificity. Foods, 11(13), 1-25.
Abstract: 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.
Peer reviewed: yes
ISSN: 2304-8158
Publisher version:
Appears in Collections:D-TCA - Artigos em revistas indexadas à WoS/Scopus

Files in This Item:
File Description SizeFormat 
Organoleptic ChemicalMarkers of Serpa PDO Cheese Specificity_PDFA.pdf1.73 MBAdobe PDFView/Open

FacebookTwitterDeliciousLinkedInDiggGoogle BookmarksMySpace
Formato BibTex MendeleyEndnote Currículo DeGóis 

This item is licensed under a Creative Commons License Creative Commons