Table 2. Biogenic amine levels of fresh and ripened Akcakatik cheese samples

Samples Black cumin (g/10 g)

Tryptamine Pheniletilamine Putrescine Cadaverine Histamine Tyramine
K1 0.03 - - - 10.3 -
K2 0.03 - - - 7.06 -
K3 0.04 - - - 9.19 -
K4 0.03 - - - 5.17 -
K5 0.02 - - - 18.9 -
K6 0.03 - - - 7.85 -
K7 0.03 - - - 3.55 -

Average 0.03 ± 0.01 8.86 ± 4.73

D1 0.03 - - - 13.7 -
D2 0.02 - - - 5.80 -
D3 0.02 - - - 8.94 -
D4 0.02 - - - 8.55 0.05
D5 0.02 - - - 21.7 -
D6 0.02 - - - 23.2 0.03
D7 0.02 - - - 6.94 -
D8 0.02 - - - 44.6 0.03

Average 0.02 ± 0.00 - - - 16.64 ± 12.45 0.013 ± 0.01