Journal
ANALYTICAL AND BIOANALYTICAL CHEMISTRY
Volume 376, Issue 2, Pages 162-167Publisher
SPRINGER HEIDELBERG
DOI: 10.1007/s00216-003-1885-2
Keywords
biogenic amines; beers; malt; brewing; fermentation; hygiene
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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.
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