title: The influence of the brewing process on the formation of biogenic amines in beers.
abstract: 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.
authors.affiliation: Department of Analytical Chemistry, Faculty of Sciences, University of Granada, 18071 Granada, Spain.
authors.forename: Roberto
authors.initials: R
authors.lastname: Romero
authors.forename: María Gracia
authors.initials: MG
authors.lastname: Bagur
authors.forename: Mercedes
authors.initials: M
authors.lastname: Sánchez-Viñas
authors.forename: Domingo
authors.initials: D
authors.lastname: Gázquez
mesh_terms: 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
chemical_list: D001679:Biogenic Amines; D010627:Phenethylamines; D014363:Tryptamines; D013096:Spermine; C030820:tryptamine; D006632:Histamine; D002103:Cadaverine; D013095:Spermidine; D011700:Putrescine; D014439:Tyramine