Biogenic amine production in Feta cheese

摘要

The formation of biogenic amines during Feta cheese ripening was investigated for 4 months in relation to the parent amino acids. The total biogenic amines content in mature cheese (60 days) wasm 330 mg/kg and, after a 120-day storage, 617 mg/kg. Tyramine and putresicine were the main biogenic amines in mature samples (69.7/100 and 71.2/100 at 60 and 120 days, respectively), while tryptamine and phenylethylamine concentrations were very low all along ripening.