Determination of biogenic amines in different cheese samples by LC with evaporative light scattering detector

► LC-ELSD method allows quantitative determination of 8 BAs in 40 cheese samples. ► Derivatization step avoided with good values of recovery and sensitivity. ► Total BAs mainly dependent on ripening period plus cheesemaking practices. ► Wide differences in total BAs, but no samples show health risk for consumers. ► Hard-ripened cheeses exceeded one of the suggested limit for PHE concentration and total BA.