Table 9.
BAs content of cheese.
| CTR | TRT | CTR | TRT | |
|---|---|---|---|---|
| T0 | T30 | |||
| Putrescine | n.d | n.d. | 50.46 ± 2.04 | n.d. |
| Cadaverine | n.d | n.d. | 229.52 ± 16.26 | n.d. |
| Tyramine | n.d | n.d. | 123.57 ± 4.56 | n.d. |
| Tryptamine | n.d | n.d. | n.d | n.d. |
| 2-Phenylethylamine | n.d | n.d. | n.d | n.d. |
| Histamine | n.d | n.d. | n.d | n.d. |
| Spermine | n.d | n.d. | n.d | n.d. |
| Spermidine | n.d | n.d. | n.d | n.d. |
Data are reported as mean ± standard deviation based on dry matter (μg/g) (n = 3); CTR: control cheese; TRT: experimental cheese; T0: time 0; T30: 30 days of ripening; n.d.: not detectable; LOD: 10 μg/g.