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Foods

Title:		Organoleptic Chemical Markers of Serpa PDO Cheese Specificity
Author(s):		Araujo-Rodrigues H; Martins APL; Tavaria FK; Santos MTG; Carvalho MJ; Dias J; Alvarenga NB; Pintado ME;
Address:		"CBQF-Centro de Biotecnologia e Quimica Fina, Laboratorio Associado, Escola Superior de Biotecnologia, Universidade Catolica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal. Instituto Nacional de Investigacao Agraria e Veterinaria, Unidade de Tecnologia e Inovacao, Avenida da Republica, Quinta do Marques, 2780-157 Oeiras, Portugal. Geobiosciences, Geobiotechnologies and Geoengineering (GeoBioTec), Faculdade de Ciencias e Tecnologias, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal. Escola Superior Agraria, Instituto Politecnico de Beja, Rua Pedro Soares, 7800-295 Beja, Portugal"
Journal Title:		Foods
Year:		2022
Volume:		20220627
Issue:		13
Page Number:		-
DOI:		10.3390/foods11131898
ISSN/ISBN:		2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking)
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: C(3), C(4), iC(5), C(12), 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"
Keywords:		Serpa PDO cheese chemical markers free amino acids organic acids sensory analysis volatiles;
Notes:		"PubMed-not-MEDLINEAraujo-Rodrigues, Helena Martins, Antonio P L Tavaria, Freni K Santos, Maria Teresa G Carvalho, Maria Joao Dias, Joao Alvarenga, Nuno B Pintado, Manuela E eng UIDB/50016/2020/Fundacao para a Ciencia e Tecnologia/ UIDB/04035/2020/Fundacao para a Ciencia e Tecnologia/ 2020.05798.BD/Fundacao para a Ciencia e Tecnologia/ PDR2020-101-031020: SerpaFlora - Valorizacao da flora autoctone do queijo Serpa/European Agricultural Fund for Rural Development (EAFRD)/ Switzerland 2022/07/10 Foods. 2022 Jun 27; 11(13):1898. doi: 10.3390/foods11131898"