{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,4]],"date-time":"2026-06-04T01:15:17Z","timestamp":1780535717998,"version":"3.54.1"},"reference-count":33,"publisher":"MDPI AG","issue":"9","license":[{"start":{"date-parts":[[2020,8,19]],"date-time":"2020-08-19T00:00:00Z","timestamp":1597795200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>The variability and heterogeneity found in \u00c9vora cheeses, Protected Designation of Origin (PDO), can affect consumers\u2019 choices. Assessing the ripening conditions and their effect can be helpful. To study the effect of ripening duration in \u00c9vora cheese PDO, sensory and chemical analyses were performed in cheese samples subjected to 30, 60, and 120 days of ripening under controlled conditions (temperature 14 to 15 \u00b0C and humidity 65 to 70%). Sensory analysis was conducted with a homogenous panel previously familiarized with the product after a short training period, and chemical analyses including pH, moisture, NaCl content, aw, and salt-in-moisture were determined. Panelists were able to distinguish the differences in the organoleptic characteristics of the three cheese stages, and chemical determinations showed significant differences between stages. Interrater agreement was higher in the sensory evaluation of cheeses with a longer maturation period. As expected, cheeses in the 120 days ripening period presented lower pH, moisture, and water activity and had higher salt-in-moisture content. This stage received the highest scores in hardness and color of the crust, intensity, pungency of the aroma, intensity of taste and piquancy, and firmness and granular characteristics of texture. Overall acceptance of cheese samples was positive, regardless of the ripening stage, which probably reflects both the homogeneity of taster profiles and the previous knowledge of this particular product. The degree of ripeness influences the physical, chemical, and sensory characteristics but does not affect the acceptance of this product by the consumer.<\/jats:p>","DOI":"10.3390\/foods9091140","type":"journal-article","created":{"date-parts":[[2020,8,19]],"date-time":"2020-08-19T21:37:40Z","timestamp":1597873060000},"page":"1140","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":10,"title":["Evolution during Three Ripening Stages of \u00c9vora Cheese"],"prefix":"10.3390","volume":"9","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-9081-6040","authenticated-orcid":false,"given":"Gra\u00e7a","family":"P. Carvalho","sequence":"first","affiliation":[{"name":"Polytechnic Institute of Portalegre, Agrarian School of Elvas, 7350-092 Elvas, Portugal"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6328-8097","authenticated-orcid":false,"given":"Rute","family":"Santos","sequence":"additional","affiliation":[{"name":"Polytechnic Institute of Portalegre, Agrarian School of Elvas, 7350-092 Elvas, Portugal"},{"name":"VALORIZA\u2013Research Centre for Endogenous Resource Valorization, 7300-555 Portalegre, Portugal"},{"name":"MED-Mediterranean Institute for Agriculture, Environment and Development, N\u00facleo da Mitra, Apartado 94, 7006-554 \u00c9vora, Portugal"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Anabela","family":"Fino","sequence":"additional","affiliation":[{"name":"Polytechnic Institute of Portalegre, Agrarian School of Elvas, 7350-092 Elvas, Portugal"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1951-889X","authenticated-orcid":false,"given":"Paulo","family":"Ferreira","sequence":"additional","affiliation":[{"name":"Polytechnic Institute of Portalegre, Agrarian School of Elvas, 7350-092 Elvas, Portugal"},{"name":"VALORIZA\u2013Research Centre for Endogenous Resource Valorization, 7300-555 Portalegre, Portugal"},{"name":"CEFAGE-Center for Advanced Studies in Management and Economics, Universidade de \u00c9vora, Pal\u00e1cio do Vimioso (Gab. 224), Largo Marqu\u00eas de Marialva, 8, 7000-809 \u00c9vora, Portugal"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9868-3425","authenticated-orcid":false,"given":"Francisco","family":"M. Rodrigues","sequence":"additional","affiliation":[{"name":"Polytechnic Institute of Portalegre, Agrarian School of Elvas, 7350-092 Elvas, Portugal"},{"name":"MED-Mediterranean Institute for Agriculture, Environment and Development, N\u00facleo da Mitra, Apartado 94, 7006-554 \u00c9vora, Portugal"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jo\u00e3o","family":"Dias","sequence":"additional","affiliation":[{"name":"Polytechnic Institute of Beja, Agrarian School of Beja, Rua Pedro Soares, 7800-295 Beja, Portugal"},{"name":"Geobiosciences, Geobiotechnologies and Geoengineering (GeoBioTec), Faculdade de Ci\u00eancias e Tecnologias, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2020,8,19]]},"reference":[{"key":"ref_1","unstructured":"FAOSTAT (2014). 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