Comparison of γ-aminobutyric acid and biogenic amine content of different types of ewe’s milk cheese produced in Sardinia, Italy

The bioactive compounds γ-aminobutyric acid (GABA) and biogenic amines, together with protein-free amino acids, were measured by HPLC in ewe’s milk cheeses produced in Sardinia with different technological traits. The study included three types of cheese: Pecorino Sardo DOP, Pecorino and Casu Marzu. Farmhouse Casu Marzu and Pecorino showed γ-aminobutyric acid content (maximum levels: 1001.3 and 378.1 mg 100g-1 respectively) that had never been found so high in cheese up till now, suggesting that these types of cheese present ideal conditions to produce GABA. These two types of cheese also showed high levels of biogenic amines (their total maximum levels were 1035.7 and 288.0 mg 100g-1 respectively). Pearson Correlation analysis detected significant correlation between GABA and the main biogenic amines present in the cheeses (tyramine, cadaverine and putrescine), suggesting that the factors affecting the production of GABA are the same as those influencing biogenic amine formation.