Please use this identifier to cite or link to this item: http://hdl.handle.net/1822/62258

TitleAssessing Serra da Estrela PDO cheeses' origin-production date using fatty acids profiles
Author(s)Reis Lima, M. J.
Bahri, Hamdi
Sá Morais, Jorge
Veloso, Ana C. A.
Fontes, Luísa
Lemos, Edite T.
Peres, António M.
KeywordsSerra da Estrela cheese
Fatty acids profile
Origin assessment
Linear discriminant analysis
Simulated annealing algorithm
Issue dateDec-2019
PublisherSpringer Science + Business Media
JournalJournal of Food Measurement and Characterization
CitationReis Lima, M. J.; Bahri, Hamdi; Sá Morais, Jorge; Veloso, Ana C. A.; Fontes, Luísa; Lemos, Edite T.; Peres, António M., Assessing Serra da Estrela PDO cheeses' origin-production date using fatty acids profiles. Journal of Food Measurement and Characterization, 13(4), 2988-2997, 2019
Abstract(s)Serra da Estrela is a Portuguese traditional cheese produced with raw ewes milk from Churra Mondegueira and Bordaleira autochthonous breeds and the wild thistle flower (Cynara cardunculus L.), which benefits from the status of Protected Designation of Origin. Cheese chemical composition, namely the fatty acids profile, depends on milk composition and on manufacturing practices. Thus, the identification of possible chemical biomarkers capable of classifying Serra da Estrela cheeses according to the dairy manufacturing plant, geographical origin or production date would be of utmost relevance for producers and consumers. A typical fatty acids profile, including 23 saturated and unsaturated fatty acids, was identified for the studied cheeses, being butyric, caproic, caprilic, capric, lauric, miristic, palmitic, stearic, oleic, linoleic and its trans-isomer and -linolenic acids the most abundant ones (relative mean abundances ranging from 1.4%±0.5% to 23.9%±1.9%). Linear discriminant models were established based on the most discriminative fatty acids (namely, caproic, caprilic, undecanoic, lauric, pentadecanoic, palmitic, palmitoleic, heptadecanoic, oleic, linoleic trans-isomer, heneicosanoic and arachidonic acids) that included less abundant fatty acids, which were selected using the simulated annealing algorithm. The established models enabled assessing cheeses origin (models based on 1012 fatty acids) and/or production date (model based on 20 fatty acids) with predictive sensitivities of 7188%. Therefore, fatty acids profiles coupled with chemometric techniques, could be foreseen as a fingerprint of cheeses genuineness, enhancing the consumers confidence when purchasing this high-value cheese
TypeArticle
URIhttp://hdl.handle.net/1822/62258
DOI10.1007/s11694-019-00219-z
ISSN1932-7587
e-ISSN2193-4134
Publisher versionhttp://www.springer.com/food+science/journal/11694
Peer-Reviewedyes
AccessRestricted access (UMinho)
Appears in Collections:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

Files in This Item:
File Description SizeFormat 
document_51865_1.pdf
  Restricted access
1,51 MBAdobe PDFView/Open

Partilhe no FacebookPartilhe no TwitterPartilhe no DeliciousPartilhe no LinkedInPartilhe no DiggAdicionar ao Google BookmarksPartilhe no MySpacePartilhe no Orkut
Exporte no formato BibTex mendeley Exporte no formato Endnote Adicione ao seu ORCID