ABSTRACT
References .............................................................................................................................................. 873
Biogenic amines (BAs), whose most studied compounds are agmatine, cadaverine, dopamine, ethanolamine, ethylamine, histamine, methylamine, noradrenaline, octopamine, phenylethylamine, propylamine, putrescine, serotonin, spermidine, spermine, tryptamine, and tyramine, have been detected and analyzed in a great variety of foods. They typically span from vegetables to cheese, wines, musts, ciders, meat and meat products (meat, fermented sausages, salami, etc.), and sh and sh products. Biogenic amines are so called because they are naturally present in food. Their concentrations can increase as a consequence of natural ripening processes, of fermentation processes, and/or of noncorrect hygienic storage conditions.
