Assessment of Cheddar Cheese Quality by Chromatographic Analysis of Free Amino Acids and Biogenic Amines

Abstract

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.