Effect of temperature on evolution of free amino acid and biogenic amine contents during storage of Azeitao cheese

A study on the evolution of free amino acids and biogenic amines in Azeitao cheese during 4 weeks at different temperatures of storage (4 and 25 degre esC) was performed. Free amino acids and biogenic amines were determined by RP-HPLC with visible detection, following extraction from the cheese and d erivatization with dabsyl chloride. The method presented a linear relation between peak area and concentration from 2-200 mg/l. The detection limit va lue was less than 1.5 mg/l. The average repeatability was less than 4%. The major free amino acids were proline, valine, isoleucine and leucine and th e major amines were tyramine, cadaverine and histamine. Room temperature (2 5 degreesC) promoted a significant increase of the contents of valine, leuc ine, tyramine and putrescine, expressed as g/kg of dry matter. These two fr ee amino acids and two biogenic amines may serve as indicators of temperatu res changes in ripened cheese. (C) 2001 Elsevier Science Ltd. All rights re served.