Determination of biogenic amines in Lighvan cheese using a novel hollow‐fibre electromembrane‐microextraction coupled with gas chromatography–mass spectrometry

Abstract

The fermentation process is the main formation source of biogenic amines in cheese. The other conditions, like enzymatic reaction, starter culture, temperature, period of maturation, milk treatment, the amount of proteolysis, oxygen, water activity, humidity and pH, can change the rate of the formation of biogenic amines. Tyramine has been defined as quality index for dairy products like cheese. In this work, we have successfully employed the advanced hollow‐fibre electromembrane extraction/dispersive microextraction followed by gas chromatography–mass spectrometry as a rapid and sensitive technique for the determination of biogenic amines including putrescine, tyramine, histamine and cadaverine in Lighvan cheese samples.