The influence of the brewing process on the formation of biogenic amines in beers.
Biogenic amines, as dabsyl derivatives, were determined in beer samples, intermediate products, and raw materials (malt and maize) by HPLC. A procedure for the extraction of the amines from malt and maize with diluted hydrochloric acid was optimised by combining a Response Surface Methodology with a Simultaneous Decision Making Approach. The results of the analysis indicate that, in brewing, technology and hygiene are the decisive factors that determine the amine concentrations in the final product.
Romero
Roberto
R
Department of Analytical Chemistry, Faculty of Sciences, University of Granada, 18071 Granada, Spain.
Bagur
María Gracia
MG
Sánchez-Viñas
Mercedes
M
Gázquez
Domingo
D
D001515:Beer / Q000032:analysis*; D001679:Biogenic Amines / Q000032:analysis* / Q000378:metabolism; D002103:Cadaverine / Q000032:analysis; D002851:Chromatography, High Pressure Liquid; D002523:Edible Grain / Q000737:chemistry; D005285:Fermentation; D005504:Food Analysis; D005511:Food Handling; D006632:Histamine / Q000032:analysis; D010627:Phenethylamines / Q000032:analysis; D011700:Putrescine / Q000032:analysis; D013095:Spermidine / Q000032:analysis; D013096:Spermine / Q000032:analysis; D014363:Tryptamines / Q000032:analysis; D014439:Tyramine / Q000032:analysis; D003313:Zea mays / Q000737:chemistry
D001679:Biogenic Amines; D010627:Phenethylamines; D014363:Tryptamines; D013096:Spermine; C030820:tryptamine; D006632:Histamine; D002103:Cadaverine; D013095:Spermidine; D011700:Putrescine; D014439:Tyramine