Ayag, NeslihanDagdemir, ElifHayaloglu, Ali Adnan2024-08-042024-08-0420220958-69461879-0143https://doi.org/10.1016/j.idairyj.2021.105285https://hdl.handle.net/11616/100405A total of thirty cheese samples belonging to three varieties (Beyaz, Kasar and Tulum) with different technological traits were analysed for gamma-aminobutyric acid (GABA) and free amino acid (FAA) content. Microbiological and physicochemical status and soluble nitrogen fractions of cheese samples were examined to determine their effects on formation of GABA during ripening. The major FAA were His, Ile, Lys for Beyaz cheeses, Glu, His, Tyr, Ile, Phe, Trp for Kasar cheeses and His, Arg, Tyr, Ile, Leu, Trp for Tulum cheeses. Also, total free amino acid content was higher in Tulum cheeses. The GABA concentration ranged from 0.00 to 83.05 mg 100 g(-1), 1.65-45.79 mg 100 g(-1) and 0.20-21.06 mg 100 g(-1) for Beyaz, Kasar and Tulum cheeses, respectively. Cheese microflora, soluble nitrogen fractions, amino acid concentrations such as Glu and Gln and ripening time/conditions had a significant effect on formation of GABA. (C) 2021 Elsevier Ltd. All rights reserved.eninfo:eu-repo/semantics/closedAccessVolatile CompositionBiogenic-AmineBlood-PressureBacteriaMilkGabaProteolysisLactobacillusGenesArticle12810.1016/j.idairyj.2021.1052852-s2.0-85122645056Q1WOS:000819670700001Q2