Discrepancies in determination of biogenic amines in beer samples by reversed phase and hydrophilic interaction liquid chromatography coupled with tandem mass spectrometry

Effect of Different Yeast Strains on Biogenic Amines, Volatile Compounds and Sensory Profile of Beer

Nowadays, there are many sorts of beer, however, some of them, despite the good sensory and other quality indicators, could contain high concentrations of undesirable compounds, such biogenic amines (BA). The yeast strain (YS), used for fermentation, can cause desirable as well as undesirable changes in beer. The aim of this study was to evaluate the contribution of different YS (A-Saccharomyces cerevisiae var. diastaticus, B-Saccharomyces cerevisiae var. bayanus, C-Brettanomyces claussenii) on the main quality parameters of beer. In addition, the BA concentration and the volatile compounds (VC, measured by gas chromatography–mass spectrometry) and their relation with beer overall acceptability (OA, evaluated by 20 trained judges) and emotions induced for consumers were analysed. The YS was a significant factor on alcohol formation in beer (p = 0.0001). The highest colour intensity was shown by C beer (10.2 EBC), and the latter beer showed the lowest OA. All of the beer samples induced the highest intensity of the emotion “neutral”, and the main VC of the beer were 3-methyl-1-butanol; L-α-terpineol; hexanoic acid 3-methylbutyl ester; and n-capric acid isobutyl ester. The highest total BAs content was found in beer fermented with C. Finally, all of the tested YS are suitable for beer production, however, taking into consideration the safety aspect of the beer, it should be mentioned that the highest concentration of BAs was found in beer fermented with C strain.

Update on Biogenic Amines in Fermented and Non-Fermented Beverages

The formation of biogenic amines in food and beverages is mainly due to the presence of proteins and/or free amino acids that represent the substrates for microbial or natural enzymes with decarboxylation or amination activity. Fermentation occurring in many alcoholic beverages, such as wine, beer, cider, liqueurs, as well as coffee and tea, is one of the main processes affecting their production. Some biogenic amines can also be naturally present in some fruit juices or fruit-based drinks. The dietary intake of such compounds should consider all their potential sources by both foods and drinks, taking in account the health impact on some consumers that represent categories at risk for a deficient metabolic activity or assuming inhibiting drugs. The most important tool to avoid their adverse effects is based on prevention through the selection of lactic acid bacteria with low decarboxylating activity or good manufacturing practices hurdling the favoring conditions on biogenic amines' production.

Occurrence and Levels of Biogenic Amines in Beers Produced by Different Methods

The concentration of biogenic amines (BAs) in beer depends, among other factors, on the activity of microorganisms, in particular lactic acid bacteria. In this work an analytical method based on derivatization with tosyl chloride and high-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) was used to determine 17 BAs in samples of commercially available beers, and to monitor the changes in concentration of several BAs throughout the fermentation process. In some of the analysed samples the concentration of BAs exceeded the safety threshold for consumers. During the fermentation stage of home-brewing of ale the concentration of spermine in the wort increased until the end of the stormy fermentation, to then drop below the initial concentration at the end of fermentation, and below the LOQ after refermentation. The results of the study indicate that monitoring the total content of BAs is required due to the potential risk to human health.

Methoxy terminated poly dimethylsiloxane bonded stationary phase for reversed-phase liquid chromatography

In this work, a methoxy terminated poly dimethylsiloxane modified silica gel material was proposed as a novel stationary phase for reversed-phase liquid chromatography. With 5 μm silica gel as matrix, methoxy terminated poly dimethylsiloxane polymer was grafted by one step chemical bonding reaction. The obtained stationary phase was characterized by scanning electron microscopy, fourier transform infrared spectroscopy and element analysis. To our knowledge, this is the novel methoxy terminated poly dimethylsiloxane bonded stationary phase with good separation efficiency (42107-46988 plates/m for benzene homologues) and high stability (RSD is 0.08-5.09%). Comparing to other traditional columns of the same type, the proposed stationary phase has a wider polarity separation scale and shorter analysis time. In addition to the rapid separation of hydrophobic compound, such column also exhibited great potential in the separation of hydrophilic analytes.

Unmodified cellulose filter paper, a sustainable and affordable sorbent for the isolation of biogenic amines from beer samples

While current trends in Green Analytical Chemistry aim at reducing or simplifying sample treatment, food usually comprises complex matrices where direct analysis is not possible in most cases. In this context, sample treatment plays a pivotal role. Biogenic amines are naturally formed in many foodstuffs due to the action of microorganisms, while their presence has been associated with adverse health effects. In this work, the extraction of seven biogenic amines (cadaverine, histamine, phenylethylamine, putrescine, spermidine, spermine, and tyramine) from beer samples has been simplified using laboratory filter paper as sorbent without any further modification. The analysis of the eluates by direct infusion mass spectrometry reduces the time of analysis, increasing the sample throughput. This simple but effective method enabled the determination of the analytes with limits of detection as low as 0.06 mg L^-1 and relative standard deviations better than 11.9%. The suitability of the method has been assessed by analyzing eight different types of beers by the standard addition method.

Simultaneous determination of eight biogenic amines in the traditional Chinese condiment Pixian Douban using UHPLC-MS/MS

A UHPLC-MS/MS method was developed to simultaneously determine eight biogenic amines (BAs) in Pixian Douban. Under optimal conditions, the linear ranges of determination were 5-1000 μg/L (that of spermine was 8-1000 μg/L). Correlation coefficients ranged from 0.9955 to 0.9987. The limits of detection were 0.11-5.5 μg/L. The matrix effect and analytical performance of the present method were evaluated, and the eight BAs were analyzed by this method in 19 samples, indicating the potential pollution of BAs in chili oil Pixian Douban.