Chromatographic determination of biogenic amines in four typical Italian cheeses: correlations with processing and nutritional characteristics through a chemometric approach.

This study highlights correlations among BAs and carbohydrates, and anticorrelations with pH and, to a lesser extent, with moisture. Interestingly, BAs are correlated with fat content. This correlation was confirmed by a new principal component analysis performed on our data set with additional data from the literature. © 2019 Society of Chemical Industry.