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The influence of the brewing process on the formation of biogenic amines in beers.
- Source :
-
Analytical and bioanalytical chemistry [Anal Bioanal Chem] 2003 May; Vol. 376 (2), pp. 162-7. Date of Electronic Publication: 2003 Apr 03. - Publication Year :
- 2003
-
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.
- Subjects :
- Biogenic Amines metabolism
Cadaverine analysis
Chromatography, High Pressure Liquid
Edible Grain chemistry
Fermentation
Histamine analysis
Phenethylamines analysis
Putrescine analysis
Spermidine analysis
Spermine analysis
Tryptamines analysis
Tyramine analysis
Zea mays chemistry
Beer analysis
Biogenic Amines analysis
Food Analysis
Food Handling
Subjects
Details
- Language :
- English
- ISSN :
- 1618-2642
- Volume :
- 376
- Issue :
- 2
- Database :
- MEDLINE
- Journal :
- Analytical and bioanalytical chemistry
- Publication Type :
- Academic Journal
- Accession number :
- 12677337
- Full Text :
- https://doi.org/10.1007/s00216-003-1885-2