ABSTRACT
Biogenic amines (BAs) are de›ned as low-molecular-weight basic nitrogenous compounds that possess biological activity. These are organic bases that can be divided into several groups according to their chemical structure-aliphatic (e.g., cadaverine, putrescine, spermine, and spermidine), aromatic (e.g., phenylethylamine and tyramine) and heterocyclic (e.g., histamine and tryptamine), or in relation to the number of amino groups into monoamines (phenylethylamine and tyramine) and diamines (histamine, cadaverine, and putrescine). Several authors had also classified cadaverine, putrescine, spermine, and spermidine among polyamines. BAs can also be grouped as volatile such as phenylethylamine and nonvolatile (e.g., histamine, cadaverine, putrescine, spermine, agmatine, and tryptamine). Figure 5.1 shows the chemical structures of the most important amines in terms of food safety and quality.
