Biogenic Amines Content of Four Types of “Pecorino” Cheese Manufactured in Tuscany

Figures & data

TABLE 1 Concentrations (average ± standard deviation) and percentage composition of single and total biogenic amines in the four types of “pecorino” cheese under analysis

	mg/kg
Amine	Type 1	Type 2	Type 3	Type 4
TRP	11 ± 3^a	12 ± 3^a	12 ± 7^a	88 ± 39^b
	(2.17%)	(4.29%)	(0.93%)	(4.08%)
2PHE	56 ± 71^a,b	24 ± 17^a	127 ± 65^b	144 ± 76^b
	(10.88%)	(8.76%)	(9.91%)	(6.65%)
PUT	22 ± 47^a	54 ± 52^a	39 ± 34^a	512 ± 69^b
	(4.24%)	(19.73%)	(3.05%)	(23.70%)
CAD	2 ± 2^a	37 ± 5^b	54 ± 78^b	262 ± 102^c
	(0.38%)	(13.43%)	(4.24%)	(12.12%)
HIS	ND^a	ND^a	10 ± 16^a,b	23 ± 21^b
	−	−	(0.78%)	(1.08%)
TYR	420 ± 478^a	147 ± 70^a	1040 ± 483^b	1132 ± 248^b
	(82.03%)	(53.79%)	(81.00%)	(52.37%)
SPD	ND^a	ND^a	ND^a	ND^a
	−	−	−	−
SPM	2 ± 3^a	ND^a	1 ± 3^a	ND^a
	(0.30%)	−	(0.09%)	−
Total	512 ± 590^a	274 ± 127^a	1283 ± 635^b	2161 ± 434^b
	(100%)	(100%)	(100%)	(100%)

TRP: tryptamine; 2PHE: 2-phenylethylamine; PUT: putrescine; CAD: cadaverine; HIS: histamine; TYR: tyramine; SPD: spermidine; SPM: spermine; ND: not detected.

Different letters in the same row show statistically significant differences (p ≤ 0.05).

FIGURE 1 HPLC chromatograms of a standard solution (A) and of a cheese sample (B): 1, tryptamine; 2, 2-phenylethylamine; 3, putrescine; 4, cadaverine; 5, histamine; 6, 1,7-diaminoheptane (internal standard); 7, tyramine; 8, spermidine; 9, spermine.