title: Comparison of γ-Aminobutyric Acid and Biogenic Amine Content of Different types of Ewe's Milk Cheese Produced in Sardinia, Italy.
abstract: The bioactive compounds γ-aminobutyric acid (GABA) and biogenic amines (BA), together with protein-free amino acids, were measured by high-performance liquid chromatography in ewe's milk cheeses produced in Sardinia with different technological traits. The study included three types of cheese:Pecorino SardoPDO,PecorinoandCasu Marzu. Farmhouse Casu Marzu and Pecorino showed GABA content (maximum levels: 1001.3 and 378.1 mg 100 g-1respectively) that had never been found so high in cheese before, suggesting that these types of cheese present ideal conditions to produce GABA. These two types of cheese also showed high levels of BA (their total maximum levels were 1035.7 and 288.0 mg 100 g-1respectively). Pearson correlation analysis detected significant correlation between GABA and the main BA present in the cheeses (tyramine, cadaverine and putrescine), suggesting that the factors affecting the production of GABA are the same as those influencing BA formation.
authors: Laboratory of Commodity Science Technology and Quality, Department of Economic and Business Sciences, University of Sassari , Italy.
authors: Gavina
authors: G
authors: Manca
authors: Laboratory of Commodity Science Technology and Quality, Department of Economic and Business Sciences, University of Sassari , Italy.
authors: Arianna
authors: A
authors: Porcu
authors: Laboratory of Commodity Science Technology and Quality, Department of Economic and Business Sciences, University of Sassari , Italy.
authors: Antonio
authors: A
authors: Ru
authors: Laboratory of Commodity Science Technology and Quality, Department of Economic and Business Sciences, University of Sassari , Italy.
authors: Margherita
authors: M
authors: Salaris
authors: Laboratory of Commodity Science Technology and Quality, Department of Economic and Business Sciences, University of Sassari , Italy.
authors: Mario A
authors: MA
authors: Franco
authors: Department of Veterinary Medicine, University of Sassari , Italy.
authors: Enrico P L
authors: EP
authors: De Santis
keywords: Biogenic amines; Casu Marzu; Ewe’s milk cheese; GABA; Pecorino