{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,14]],"date-time":"2026-04-14T22:49:16Z","timestamp":1776206956151,"version":"3.50.1"},"reference-count":63,"publisher":"MDPI AG","issue":"9","license":[{"start":{"date-parts":[[2025,4,25]],"date-time":"2025-04-25T00:00:00Z","timestamp":1745539200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Funda\u00e7\u00e3o para a Ci\u00eancia e Tecnologia\/Minist\u00e9rio da Ci\u00eancia, Tecnologia e Ensino Superior (FCT\/MCTES, Portugal)","award":["UIDB\/04462\/2020"],"award-info":[{"award-number":["UIDB\/04462\/2020"]}]},{"name":"Funda\u00e7\u00e3o para a Ci\u00eancia e Tecnologia\/Minist\u00e9rio da Ci\u00eancia, Tecnologia e Ensino Superior (FCT\/MCTES, Portugal)","award":["UIDP\/04462\/2020"],"award-info":[{"award-number":["UIDP\/04462\/2020"]}]},{"name":"Funda\u00e7\u00e3o para a Ci\u00eancia e Tecnologia\/Minist\u00e9rio da Ci\u00eancia, Tecnologia e Ensino Superior (FCT\/MCTES, Portugal)","award":["LA\/P\/0087\/2020"],"award-info":[{"award-number":["LA\/P\/0087\/2020"]}]},{"name":"Associate Laboratory LS4FUTURE","award":["UIDB\/04462\/2020"],"award-info":[{"award-number":["UIDB\/04462\/2020"]}]},{"name":"Associate Laboratory LS4FUTURE","award":["UIDP\/04462\/2020"],"award-info":[{"award-number":["UIDP\/04462\/2020"]}]},{"name":"Associate Laboratory LS4FUTURE","award":["LA\/P\/0087\/2020"],"award-info":[{"award-number":["LA\/P\/0087\/2020"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Serpa cheese, a Portuguese Protected of Denomination Origin (PDO) cheese, known for its unique sensory attributes, is made from the raw milk of native sheep. In this preliminary work, ten samples of Serpa cheese were submitted for a sensory evaluation performed by an expert panel in a sensory laboratory accredited according to ISO 17025 for Serpa cheese parameters, and the panelists classified the cheeses based on texture, taste and odor scores, in accordance with the specifications for the classification of this type of cheese. All cheeses were analyzed by SPME-GC-MS. Following an exploratory unsupervised multivariate analysis, the supervised multivariate analysis by partial least squares\u2014discriminant analysis (PLS-DA), associated the relative percent area of the identified volatiles with the classification of cheeses attributed by the sensory panel. Among the 144 compounds putatively identified, there was a pattern of compound distribution of some of them, such as acetoin, diacetyl, and 2,3-butanediol, leaning toward the cheese samples with high taste and odor scores, while other compounds, such as ethyl caprate, capric acid, and 3-methylindole, were more associated with the cheese samples rated with a low score. Despite the reduced number of samples that may have imposed some restrictions on the conclusions drawn, there was a clear trend in the volatiles\u2019 distribution, allowing us to identify, based on the higher correlation loadings, potential candidates for the Serpa cheese sensory quality. This preliminary study presents, for the first time, an overview of the volatiles that are present in Serpa PDO cheese that may be responsible for the positive or negative sensory evaluation of this PDO cheese.<\/jats:p>","DOI":"10.3390\/foods14091509","type":"journal-article","created":{"date-parts":[[2025,4,28]],"date-time":"2025-04-28T05:21:31Z","timestamp":1745817691000},"page":"1509","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["Matching the Sensory Analysis of Serpa PDO Cheese with the Volatile Profiles\u2014A Preliminary Study"],"prefix":"10.3390","volume":"14","author":[{"given":"Ant\u00f3nia","family":"Macedo","sequence":"first","affiliation":[{"name":"Instituto Polit\u00e9cnico de Beja, Campus do IP Beja, Rua Pedro Soares, 7800-295 Beja, Portugal"},{"name":"MED\u2014Instituto Mediterr\u00e2neo para a Agricultura, Ambiente e Desenvolvimento da Universidade de \u00c9vora, P\u00f3lo da Mitra, Apartado 94, 7006-554 \u00c9vora, Portugal"},{"name":"CIEQV Centro de Investiga\u00e7\u00e3o em Qualidade de Vida, Instituto Polit\u00e9cnico de Santar\u00e9m, Av. Dr. M\u00e1rio Soares, 110, 2040-413 Rio Maior, Portugal"},{"name":"LEAF (Linking Landscape Environment Agriculture and Food), Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9909-6345","authenticated-orcid":false,"given":"Maria Jo\u00e3o","family":"Carvalho","sequence":"additional","affiliation":[{"name":"Instituto Polit\u00e9cnico de Beja, Campus do IP Beja, Rua Pedro Soares, 7800-295 Beja, Portugal"},{"name":"MED\u2014Instituto Mediterr\u00e2neo para a Agricultura, Ambiente e Desenvolvimento da Universidade de \u00c9vora, P\u00f3lo da Mitra, Apartado 94, 7006-554 \u00c9vora, Portugal"}]},{"given":"Elsa","family":"Mecha","sequence":"additional","affiliation":[{"name":"iBET, Instituto de Biologia Experimental e Tecnol\u00f3gica, Av. da Rep\u00fablica, Apartado 12, 2781-901 Oeiras, Portugal"},{"name":"Instituto de Tecnologia Qu\u00edmica e Biol\u00f3gica Ant\u00f3nio Xavier, Universidade Nova de Lisboa, Av. da Rep\u00fablica, 2780-157 Oeiras, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9545-220X","authenticated-orcid":false,"given":"Leonor","family":"Costa","sequence":"additional","affiliation":[{"name":"iBET, Instituto de Biologia Experimental e Tecnol\u00f3gica, Av. da Rep\u00fablica, Apartado 12, 2781-901 Oeiras, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2666-3278","authenticated-orcid":false,"given":"Ant\u00f3nio","family":"Ferreira","sequence":"additional","affiliation":[{"name":"iBET, Instituto de Biologia Experimental e Tecnol\u00f3gica, Av. da Rep\u00fablica, Apartado 12, 2781-901 Oeiras, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4347-9878","authenticated-orcid":false,"given":"Rita S.","family":"In\u00e1cio","sequence":"additional","affiliation":[{"name":"Instituto Polit\u00e9cnico de Beja, Campus do IP Beja, Rua Pedro Soares, 7800-295 Beja, Portugal"},{"name":"MED\u2014Instituto Mediterr\u00e2neo para a Agricultura, Ambiente e Desenvolvimento da Universidade de \u00c9vora, P\u00f3lo da Mitra, Apartado 94, 7006-554 \u00c9vora, Portugal"},{"name":"CBQF Centro de Biotecnologia e Qu\u00edmica Fina\u2014Laborat\u00f3rio Associado, Escola Superior de Biotecnologia, Universidade Cat\u00f3lica Portuguesa, Rua Diogo Botelho, 1327, 4169-005 Porto, Portugal"}]},{"given":"Maria do Ros\u00e1rio","family":"Bronze","sequence":"additional","affiliation":[{"name":"iBET, Instituto de Biologia Experimental e Tecnol\u00f3gica, Av. da Rep\u00fablica, Apartado 12, 2781-901 Oeiras, Portugal"},{"name":"Instituto de Tecnologia Qu\u00edmica e Biol\u00f3gica Ant\u00f3nio Xavier, Universidade Nova de Lisboa, Av. da Rep\u00fablica, 2780-157 Oeiras, Portugal"},{"name":"Faculdade de Farm\u00e1cia, Universidade de Lisboa, Av. das For\u00e7as Armadas, 1649-019 Lisboa, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2025,4,25]]},"reference":[{"key":"ref_1","first-page":"517","article-title":"Sensory Character of Cheese and its Evaluation","volume":"Volume 1","author":"McSweeney","year":"2017","journal-title":"Cheese\u2014Chemistry, Physics and Microbiology"},{"key":"ref_2","unstructured":"Jeantet, R., Croguennec, T., Garric, G., and Brul\u00e9, G. 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