Assessment of biogenic amines profile in ciders from the Central Europe region as affected by storage time

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F21%3A63528598" target="_blank" >RIV/70883521:28110/21:63528598 - isvavai.cz</a>

Alternative codes found

RIV/60162694:G42__/21:00556849

Result on the web

<a href="https://www.sciencedirect.com/science/article/pii/S2212429221000821" target="_blank" >https://www.sciencedirect.com/science/article/pii/S2212429221000821</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.fbio.2021.100957" target="_blank" >10.1016/j.fbio.2021.100957</a>

Result language

angličtina

Original language name

Assessment of biogenic amines profile in ciders from the Central Europe region as affected by storage time

Original language description

The aim of the research was the assessment of 8 biogenic amines occurrence (BA) in ciders. Forty samples with ethanol content ≤4.5% v/v (LC; low alcohol content) and 34 samples with ethanol content &gt; 4.5% v/v (HC; high alcohol content) manufactured in the Central Europe region were tested. The cider samples were immediately analyzed after purchase and at the end of the best before date. The most abundant BA across all ciders was tyramine, followed by putrescine and cadaverine (p &lt; 0.05). Samples reported low levels of tryptamine, spermidine, spermine, histamine and phenylethylamine. No cider at the end of the best before date had a sum of BA below &lt;5 mg l−1. Moreover, 67% of the samples at the beginning of the storage period and 47% of the ciders after the best before date presented a total BA content in the range of 5–20 mg l−1. A total number of 14% of the samples immediately after purchase and 31% of samples at the end of the best before date showed a BA concentration in the range of 20–50 mg l−1. The BA content of 16 samples was &gt;50 mg l−1 at the end of the best before date. However, one LC cider and two HC products displayed a BA sum of nearly 120 mg l−1. In general, higher concentrations of tyramine, cadaverine and putrescine were detected in LC samples. All in all, with the prolonging of storage the BA concentration increased.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

<a href="/en/project/GA17-09594S" target="_blank" >GA17-09594S: Reduction of biogenic amines content in model systems</a><br>

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year

2021

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Food Bioscience

ISSN

2212-4292

e-ISSN

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Volume of the periodical

41

Issue of the periodical within the volume

Neuveden

Country of publishing house

NL - THE KINGDOM OF THE NETHERLANDS

Number of pages

10

Pages from-to

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UT code for WoS article

000663353000005

EID of the result in the Scopus database

2-s2.0-85102140198