Assessment of Cheddar Cheese Quality by Chromatographic Analysis of Free Amino Acids and Biogenic Amines |
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| Authors: | L C LALEYE R E SIMARD C GOSSELIN B H LEE R N GIROUX |
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| Affiliation: | Authors Laleye, Simard, Gosselin and Lee are with the Département de sciences et technologie des aliments et Centre de recherche en nutrition, UniversitéLaval, Sainte-Fey, Québec G1K 7P4, Canada. Author Lee is also affiliated with the Centre de recherche alimentaire de St-Hyacinthe. Agriculture Canada, St-Hyacinthe, Québec, Canada. Author Giroux is with the Centre de contrôle et recherche, Agropur, Coopérative agro-alimentaire, Granby, Québec, Canada. |
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| Abstract: | The free amino acids and biogenic amines extracted from normal and late-gassing Cheddar cheeses were derivatized with heptafluorobutyric anhydride and trifluoroacetic anhydride, respectively, before quantification by gas-liquid chromatography. On a microgram scale, twenty amino acids were positively identified in both types of cheese, but only high levels of γ-amino acid butyrate (0.3 to 19.4 mg/g) and small quantities of arginate were found to be associated with “poorly aged” Cheddar cheeses. Histamine (1.54 and 1.22 mg/g) and tyramine (0.32 and 0.43 mg/g) were the bioamines present in highest concentrations in both cheeses. |
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