title: Recent trends in the determination of biogenic amines in fermented beverages - A review.
abstract: Biogenic amines (BA) are generally considered as a food hazard, even though there is not a threshold for these biomolecules in the European legislation, except for histamine in fishery products. These compounds are formed during the storage and processing of certain foods through microbiological activity, and when present in high concentrations, could have toxicological effects, causing health problems in consumers, especially to sensitive persons. This fact, in addition to the economical concern involved, makes it necessary to control the amounts of biogenic amines in foods. For all these reasons, literature on biogenic amines in different food products, especially in fermented beverages, is extensive. This review provides an overview of the most recent trends in the determination of biogenic amines in fermented beverages focusing on novelty, improvement and optimization of analytical methods. Hence, the different sample treatment procedures (including derivatization), the most important analytical techniques and the most frequent applications are described and discussed. Although biogenic amines have been determined in wine and other fermented beverages for decades, new advancements and technical possibilities have allowed to increase the accuracy and sensitivity of analytical methods, in order to overcome the challenges posed by the complex matrices and their high intrinsic variability. Thus, the different purposes of BA determination (food safety, production process or food microbiology research) and the most widely employed analytical techniques have been reviewed.
authors.affiliation: Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, C/P. García González nº 2, 41012, Sevilla, Spain.
authors.forename: José Luis
authors.initials: JL
authors.lastname: Ordóñez
authors.affiliation: Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, C/P. García González nº 2, 41012, Sevilla, Spain.
authors.forename: Ana Maria
authors.initials: AM
authors.lastname: Troncoso
authors.affiliation: Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, C/P. García González nº 2, 41012, Sevilla, Spain.
authors.forename: Maria Del Carmen
authors.initials: MDC
authors.lastname: García-Parrilla
authors.affiliation: Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, C/P. García González nº 2, 41012, Sevilla, Spain. Electronic address: rcallejon@us.es.
authors.forename: Raquel Maria
authors.initials: RM
authors.lastname: Callejón
mesh_terms: D001628:Beverages / Q000032:analysis* / Q000382:microbiology; D001679:Biogenic Amines / Q000032:analysis*; D002623:Chemistry Techniques, Analytical / Q000379:methods*; D005285:Fermentation; D005506:Food Contamination / Q000032:analysis*; D006801:Humans
chemical_list: D001679:Biogenic Amines
keywords: Biogenic amines; Derivatization; Fermented product; Histamine; Sample preparation; Tyramine