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Analytical and Bioanalytical Chemistry

, Volume 376, Issue 2, pp 162–167 | Cite as

The influence of the brewing process on the formation of biogenic amines in beers

  • Roberto Romero
  • María Gracia BagurEmail author
  • Mercedes Sánchez-Viñas
  • Domingo Gázquez
Original Paper

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.

Keywords

Biogenic amines Beers Malt Brewing Fermentation Hygiene 

Notes

Acknowledgments

The authors are grateful to the Consejería de Educación y Ciencia de la Junta de Andalucía for financial assistance (Group FQM 232 of the II P.A.I.). We are indebted to Robert Abrahams for editing the English version of the text.

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Copyright information

© Springer-Verlag 2003

Authors and Affiliations

  • Roberto Romero
    • 1
  • María Gracia Bagur
    • 1
    Email author
  • Mercedes Sánchez-Viñas
    • 1
  • Domingo Gázquez
    • 1
  1. 1.Department of Analytical Chemistry, Faculty of SciencesUniversity of GranadaGranadaSpain

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