title: Free amino acids and biogenic amines in Alicante Monastrell wines.
abstract: The simultaneous determination of 17 free amino acids and 8 biogenic amines in Alicante Monastrell wines was investigated for the first time. The quantification was carried out by using a RP-HPLC method, based on a pre-column derivatization with o-phthaldialdehyde (OPA) and fluorescence detection. From the results obtained it may be concluded that the most abundant free amino acids were Glu, Arg, Ala Asp, and Lys. None of the wine samples analysed had histamine (HIM) or Tyramine (TYM) levels above the limits considered as a possible toxic risk for healthy individuals. No measurable amounts of cadaverine (CAD) or methylamine (MEA) were found, showing no spoilage symptoms of sensory properties of the wines. Tryptamine (TRM) content was significantly higher in aged wines compared to young wines. However ethanolamine (ETA) content was lower. These data were used to make a preliminary classification of the samples using cluster analysis.
authors.affiliation: Analytical Chemistry, Nutrition and Food Science Department, University of Alicante, P.O. Box 99, 03080 San Vicente del Raspeig, Alicante, Spain. marina.arrieta@ua.es
authors.forename: Marina Patricia
authors.initials: MP
authors.lastname: Arrieta
authors.forename: María Soledad
authors.initials: MS
authors.lastname: Prats-Moya
mesh_terms: D000596:Amino Acids / Q000032:analysis*; D001679:Biogenic Amines / Q000032:analysis*; D014920:Wine / Q000032:analysis*
chemical_list: D000596:Amino Acids; D001679:Biogenic Amines