Journal
FOOD CHEMISTRY
Volume 135, Issue 3, Pages 1511-1519Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2012.06.008
Keywords
Biogenic amines; Amino acids; HPLC; Wine; Monastrell; Fondillon
Funding
- Ministerio de Asuntos Exteriores (MAE)
- Agencia Espanola de Cooperacion Internacional para el Desarrollo (AECID)
Ask authors/readers for more resources
The simultaneous determination of 17 free amino acids and 8 biogenic amines in Alicante Monastrell wines was investigated for the first time. The quantification was carried out by using a RP-HPLC method. based on a pre-column derivatization with o-phthaldialdehyde (OPA) and fluorescence detection. From the results obtained it may be concluded that the most abundant free amino acids were Glu, Arg, Ala Asp, and Lys. None of the wine samples analysed had histamine (HIM) or Tyramine (TYM) levels above the limits considered as a possible toxic risk for healthy individuals. No measurable amounts of cadaverine (CAD) or methylamine (MEA) were found, showing no spoilage symptoms of sensory properties of the wines. Tryptamine (TRM) content was significantly higher in aged wines compared to young wines. However ethanolamine (ETA) content was lower. These data were used to make a preliminary classification of the samples using cluster analysis. (C) 2012 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available