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


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.


Biogenic amines Beers Malt Brewing Fermentation Hygiene 



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.


  1. 1.
    Shalaby AR (1993) J Sci Food Agric 62:291–293Google Scholar
  2. 2.
    Bover-Cid S, Izquierdo-Pulido M, Vidal-Carou MC (2001) Meat Sci 57:215–221CrossRefGoogle Scholar
  3. 3.
    Straub BW, Kicherer M, Schilcher SM, Hammes WP (1995) Z Lebensm Unters Forsch 201:79–82PubMedGoogle Scholar
  4. 4.
    Silla-Santos MH (1996) Int J Food Microbiol 29:213–231PubMedGoogle Scholar
  5. 5.
    Izquierdo-Pulido M, Mariné-Font A, Vidal-Carou MC (2000) Food Chem 70:329–332CrossRefGoogle Scholar
  6. 6.
    Kalac P, Hlavatá V, Krízek M (1997) Food Chem 58:209–214CrossRefGoogle Scholar
  7. 7.
    Romero R, Bagur MG, Sánchez-Viñas M, Gázquez D (2000) Chromatographia 51:404–410Google Scholar
  8. 8.
    Romero R, Gázquez D, Bagur MG, Sánchez-Viñas M (2000) J Chromatogr A 871:75–83CrossRefPubMedGoogle Scholar
  9. 9.
    Cuadros-Rodríguez L, García-Campaña AM, Alés-Barrero F, Jiménez-Linares C, Román-Ceba M (1995) J AOAC Int 78:471–476Google Scholar
  10. 10.
    Bagur MG, Gázquez D, Sánchez-Viñas M (1996) Analusis 24:374–380Google Scholar
  11. 11.
    García-Campaña AM, Cuadros-Rodríguez L, Aybar-Muñoz J, Alés-Barrero F (1997) J AOAC Int 80:657–664Google Scholar
  12. 12.
    Jimidar M, Borguignon B, Massart DL (1996) J Chromatogr A 740:109–117CrossRefGoogle Scholar
  13. 13.
    Camino M, Bagur MG, Sánchez-Viñas M, Gázquez D, Romero R (2001) J Anal At Spectrom 16:638–642CrossRefGoogle Scholar
  14. 14.
    Moret S, Conte LS (1996) J Chromatogr A 729:363–369CrossRefPubMedGoogle Scholar
  15. 15.
    Izquierdo-Pulido ML, Vidal-Carou MC, Mariné-Font A (1994) J Food Sci 59:1104–1107Google Scholar
  16. 16.
    Haaland H, Arnesen E, Njaa LR (1990) Int J Food Sci Technol 25:82–87Google Scholar
  17. 17.
    Izquierdo-Pulido M, Font-Fábregas J, Vidal-Carou C (1995) Food Chem 54:51–54CrossRefGoogle Scholar
  18. 18.
    Gorinstein S, Zemser M, Vargas-Albores F, Ochoa JL, Paredes-López O, Scheler C, Salnikow J, Martín-Belloso O, Trakhtenber S (1999) Food Chem 67:71–78CrossRefGoogle Scholar

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

Personalised recommendations