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2016•Unpublished venueRequires access

Výskyt biogenních aminů u vybraných fermentovaných potravin

Monika Augustová

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Abstract

The aim of this work was to determine the content of biogenic amines in sauerkraut, pickled cucumbers and fermented flavoring agent Worcester. Biogenic amines that have been determined were tryptamine, phenylethylamine, putrescine, cadaverine, histamine, tyramine, spermidine a spermine. Biogenic amine with the highest concentration was putrescine. Concersely biogenic amine tryptamine was not detected in any sample. The largest amount of biogenic amines contained sauerkraut. The smallest amount of biogenic amines were detected in Worcester.

About this research paper

What this paper is about

The aim of this work was to determine the content of biogenic amines in sauerkraut, pickled cucumbers and fermented flavoring agent Worcester. Biogenic amines that have been determined were tryptamine, phenylethylamine, putrescine, cadaverine, histamine, tyramine, spermidine a spermine. Biogenic amine with the highest concentration was putrescine. Concersely biogenic amine tryptamine was not detected in any sample. The largest amount of biogenic amines contained sauerkraut. The smallest amount of biogenic amines were detected in Worcester.

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Available abstract

The aim of this work was to determine the content of biogenic amines in sauerkraut, pickled cucumbers and fermented flavoring agent Worcester. Biogenic amines that have been determined were tryptamine, phenylethylamine, putrescine, cadaverine, histamine, tyramine, spermidine a spermine. Biogenic amine with the highest concentration was putrescine. Concersely biogenic amine tryptamine was not detected in any sample. The largest amount of biogenic amines contained sauerkraut. The smallest amount of biogenic amines were detected in Worcester.

Key concepts: Tryptamine, Cadaverine, Biogenic amine, Putrescine, Tyramine, Spermidine, Chemistry, Spermine

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