D-amino acids in dairy products : detection, origin and nutritional aspects. II, Ripened cheeses

Abstract

Free D-amino acids (D-AA) have been detected in ripened cheeses (Camembert, Emmental, goat chesse, Gouda, Limburger, Parmesan, and Trappist cheese) by capillary gas chromatography of the N(O)-pentafluoropropionyl amino acid 2-propyl esters using the chiral stationary phase «Chirasil-L-Val». The absolute amounts of AA were determined by automated analyses according to STEIN and MOORE and the relative amounts of D-AA were calculated therefrom. Possible technological and nutritional aspects as a consequence of the ubiquitousness of D-AA in fermented dairy products are discussed