Castejón Ferrer, DavidSegura Plaza, José FranciscoCruz Díaz, Karen PaolaRemiro Yagüe, VíctorFernández Valle, María EncarnaciónRomero De Ávila Hidalgo, María DoloresVilla Valverde, PalmiraCambero Rodríguez, María Isabel2024-07-102024-07-102024-04-13Castejón, D.; Segura, J.; Cruz-Díaz, K.P.; Remiro, V.; Fernández-Valle, M.E.; Romero de Ávila, M.D.; Villa, P.; Cambero, M.I. A Metabolomics Study by 1H HRMAS NMR: From Sheep Milk to a PressedCurd Cheese: A Proof of Concept. Analytica 2024, 5, 170–186. https:// doi.org/10.3390/analytica502001110.3390/analytica5020011https://hdl.handle.net/20.500.14352/105894This article belongs to the Collection "Analytical and Applied Chemistry: the challenges and opportunities for growth in the 21st century"Autorizado por la editorial: portada, índice y primeras páginas de la obra.For the first time, High-Resolution Magic Angle Nuclear Magnetic Resonance spectroscopy (NMR-HRMAS) was applied to directly identify specific metabolites from a Spanish raw ewe’s milk and enzymatic coagulation pressed-curd cheese (Protected Geographical Indication: Castellano) manufactured by two procedures (traditional/artisanal vs. industrial) and including the ewe’s raw milk. The NMR parameters were optimized to study the complex matrixes of this type of cheese. In addition, conventional overcrowded 1H-NMR-HRMAS spectra were selectively simplified by a Carr–Purcell–Meiboom–Gill (CPMG) sequence or a stimulated echo pulse sequence by bipolar gradients (DIFF), thus modulating spin–spin relaxation times and diffusion of molecular components, respectively. 1H-NMR-HRMAS spectroscopy displayed important information about cheese metabolites, which can be associated with different manufacturing processes (industrial vs. traditional) and ripening times (from 2 to 90 days). These results support that this spectroscopy is a useful technique to monitor the ripening process, from raw milk to commercial ripened cheese, using a minimum intact sample, implying the absence of time-consuming sample pretreatments.engAttribution 4.0 Internationaljournal article2673-4532https://doi.org/10.3390/analytica5020011open access641FoodomicsMetabolomicsHRMAS-NMRCastellano cheeseFatty acidAmino acidTecnología de los alimentos3309 Tecnología de Los Alimentos