Biogenic amines arise as bacterial metabolites through decarboxylation of amino acids, amination of amino acids, aldehydes and ketones as well as through the degradation of nitrogenous substances. Elevated levels in foods are an indicator for inferior quality and can even make foods unpalatable. In higher doses, they can trigger headaches and migraines.
Ordinarily, only very small amounts of amines are present in beer. Elevated levels of amines are the result of contamination with wort bacteria (Enterobacteriaceae) prior to yeast pitching.
Compounds belonging to the nitrosamine group exhibit very strong carcinogenic properties. To date, only nitrosodimethylamine (NDMA) has been detected in beer.
Determination of the amine content in wort and beer
This method is suitable for wort and beer.
Determination by means of reversed phase chromatography after pre-column derivatization with dansyl chloride and fluorescence and UV detection.