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(FCT)","doi-asserted-by":"publisher","award":["2020.05798.BD"],"award-info":[{"award-number":["2020.05798.BD"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001871","name":"PhD individual research grant","doi-asserted-by":"publisher","award":["PDR2020-101-031020\/17\/18"],"award-info":[{"award-number":["PDR2020-101-031020\/17\/18"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001871","name":"PhD individual research grant","doi-asserted-by":"publisher","award":["UIDB\/50016\/2020"],"award-info":[{"award-number":["UIDB\/50016\/2020"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001871","name":"PhD individual research grant","doi-asserted-by":"publisher","award":["UIDB\/04035\/2020"],"award-info":[{"award-number":["UIDB\/04035\/2020"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001871","name":"PhD individual research grant","doi-asserted-by":"publisher","award":["2020.05798.BD"],"award-info":[{"award-number":["2020.05798.BD"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>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\u2019 1 Hz. These sensory markers\u2019 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.<\/jats:p>","DOI":"10.3390\/foods11131898","type":"journal-article","created":{"date-parts":[[2022,6,27]],"date-time":"2022-06-27T22:31:14Z","timestamp":1656369074000},"page":"1898","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":7,"title":["Organoleptic Chemical Markers of Serpa PDO Cheese Specificity"],"prefix":"10.3390","volume":"11","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-8916-0956","authenticated-orcid":false,"given":"Helena","family":"Ara\u00fajo-Rodrigues","sequence":"first","affiliation":[{"name":"CBQF\u2014Centro de Biotecnologia e Qu\u00edmica Fina, Laborat\u00f3rio Associado, Escola Superior de Biotecnologia, Universidade Cat\u00f3lica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9385-398X","authenticated-orcid":false,"given":"Ant\u00f3nio P. L.","family":"Martins","sequence":"additional","affiliation":[{"name":"Instituto Nacional de Investiga\u00e7\u00e3o Agr\u00e1ria e Veterin\u00e1ria, Unidade de Tecnologia e Inova\u00e7\u00e3o, Avenida da Rep\u00fablica, Quinta do Marqu\u00eas, 2780-157 Oeiras, Portugal"},{"name":"Geobiosciences, Geobiotechnologies and Geoengineering (GeoBioTec), Faculdade de Ci\u00eancias e Tecnologias, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal"}]},{"given":"Freni K.","family":"Tavaria","sequence":"additional","affiliation":[{"name":"CBQF\u2014Centro de Biotecnologia e Qu\u00edmica Fina, Laborat\u00f3rio Associado, Escola Superior de Biotecnologia, Universidade Cat\u00f3lica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal"}]},{"given":"Maria Teresa G.","family":"Santos","sequence":"additional","affiliation":[{"name":"Escola Superior Agr\u00e1ria, Instituto Polit\u00e9cnico de Beja, Rua Pedro Soares, 7800-295 Beja, Portugal"}]},{"given":"Maria Jo\u00e3o","family":"Carvalho","sequence":"additional","affiliation":[{"name":"Escola Superior Agr\u00e1ria, Instituto Polit\u00e9cnico de Beja, Rua Pedro Soares, 7800-295 Beja, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5108-0018","authenticated-orcid":false,"given":"Jo\u00e3o","family":"Dias","sequence":"additional","affiliation":[{"name":"Geobiosciences, Geobiotechnologies and Geoengineering (GeoBioTec), Faculdade de Ci\u00eancias e Tecnologias, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal"},{"name":"Escola Superior Agr\u00e1ria, Instituto Polit\u00e9cnico de Beja, Rua Pedro Soares, 7800-295 Beja, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0625-0687","authenticated-orcid":false,"given":"Nuno B.","family":"Alvarenga","sequence":"additional","affiliation":[{"name":"Instituto Nacional de Investiga\u00e7\u00e3o Agr\u00e1ria e Veterin\u00e1ria, Unidade de Tecnologia e Inova\u00e7\u00e3o, Avenida da Rep\u00fablica, Quinta do Marqu\u00eas, 2780-157 Oeiras, Portugal"},{"name":"Geobiosciences, Geobiotechnologies and Geoengineering (GeoBioTec), Faculdade de Ci\u00eancias e Tecnologias, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal"}]},{"given":"Manuela E.","family":"Pintado","sequence":"additional","affiliation":[{"name":"CBQF\u2014Centro de Biotecnologia e Qu\u00edmica Fina, Laborat\u00f3rio Associado, Escola Superior de Biotecnologia, Universidade Cat\u00f3lica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2022,6,27]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"112079","DOI":"10.1016\/j.lwt.2021.112079","article-title":"Technological and protective performance of LAB isolated from Serpa PDO cheese: Towards selection and development of an autochthonous starter culture","volume":"150","author":"Tavaria","year":"2021","journal-title":"LWT Food Sci. 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