## 3 Results and Discussion
### Effect of HPP on Sensorial Attributes
Also, no significant differences in sour (sweet) and salty taste were denoted after 10 days of HPP (400 MPa/10 min at 50 days of ripening) of La Serena cheeses [12]. In our study, the bitter taste was not affected by HPP. However, according to the lower TCA/TN index observed in the HPP-treated cheeses, a less bitter flavor was expected for these cheeses [5]. The aftertaste attribute evidenced no effect of HPP (\(p>0.05\)). In general, few sensorial attributes were affected by HPP, with the P3 treatment (450 MPa/9 min) revealing minor differences in comparison to the Ch\({}_{\text{C}}\) cheeses. The lactic, acid, animal and vomit-like odors did not significantly change for the P1 cheeses during the whole storage period (\(p>0.05\)). Also, no significant differences in odor intensity between HPP (400 or 600 MPa/5 min) and control raw ewe's [34,35] or cow's cheeses [36] during 10, 60 and 240 days of storage were reported. The sensory texture of the P3 cheeses was not affected by HPP, maintaining their consistency and friability attributes for 500 days relative to the hidden Ch\({}_{\text{C}}\) cheeeses (\(p>0.05\)). Similar HPP treatment (400 MPa/10 min at 50 days of ripening) of La Serena cheeses also revealed no significant effects on texture preference [12]. On the other hand, the P1 cheeses revealed a harder and more friable paste at the sensorial level than the Ch\({}_{\text{C}}\) cheeses, with this effect even more pronounced after 225 days of storage (\(p<0.05\)). Contrarily, a hardness and friability decrease was verified for HPP Ibores cheeses (600 MPa/7 min) in comparation to control cheeses [22]. Instrumental textural analysis revealed minor differences in the hardness and consistency of the P2 cheeses; however, these minor differences were significantly denoted by the panel at 500 days (\(p<0.05\)), where they considered the P2 cheeses softer in a sensorial pair comparison relative to the hidden Ch\({}_{\text{C}}\) cheeses. This different evaluation, instrumental versus sensorial, can probably be attributed to the sampling analysis. Cheese sensorial analyses were performed using chees slices, as cheese is consumed, which allowed for an evaluation of all the cheese zones (near to the rind and the cheese interior). On the other hand, the texture analysis evaluated cylindric samples (crossed rind to rind), with each sample representing different cheese zones, and this led to a great variation in the cheese texture parameters. Relative to the flavor attributes, in general, the HPP-treated cheeses revealed similar salty and acid tastes (\(p>0.05\)), being only significantly less intense in the P1 and P2 cheeses at 500 days (\(p<0.05\)). Also, no significant differences in sour, sweet and salty tastes were denoted after 10 days of HPP (400 MPa/10 min at 50 days of ripening) of La Serena cheeses [12]. In our study, the bitter taste was not affected by HPP. However, according to the lower TCA/TN index in the HPP-treated chees, a less bitter flavor was expected for these cheeses [5]. The aftertaste attribute changed during storage, but there was no evidence that HPP had an effect (\(p>0.05\)). In summary, few attributes were affected by HPP, with the P3 treatment (450 MPa/9 min) revealing minor differences in comparison to the Ch\({}_{\text{C}}\) cheeses.