Survey of the biogenic amines in craft beer from the Chinese market and the analysis of the formation regularity during beer fermentation

Chenyu Li; Xiaoyu Han; Bing Han; Huan Deng; Tianyang Wu; Xiaoxuan Zhao; Weidong Huang; Jicheng Zhan; Yilin You

doi:10.1016/j.foodchem.2022.134861

Survey of the biogenic amines in craft beer from the Chinese market and the analysis of the formation regularity during beer fermentation

Food Chem. 2023 Mar 30;405(Pt A):134861. doi: 10.1016/j.foodchem.2022.134861. Epub 2022 Nov 7.

Authors

Chenyu Li¹, Xiaoyu Han², Bing Han², Huan Deng², Tianyang Wu², Xiaoxuan Zhao¹, Weidong Huang², Jicheng Zhan³, Yilin You⁴

Affiliations

¹ College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Viticulture and Enology, China Agricultural University, Tsinghua East Road 17, Haidian District, Beijing, 100083, China; Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua 225700, Jiangsu, China.
² College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Viticulture and Enology, China Agricultural University, Tsinghua East Road 17, Haidian District, Beijing, 100083, China.
³ College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Viticulture and Enology, China Agricultural University, Tsinghua East Road 17, Haidian District, Beijing, 100083, China. Electronic address: zhanjicheng@cau.edu.cn.
⁴ College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Viticulture and Enology, China Agricultural University, Tsinghua East Road 17, Haidian District, Beijing, 100083, China; Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua 225700, Jiangsu, China. Electronic address: yilinyou@cau.edu.cn.

PMID: 36370563
DOI: 10.1016/j.foodchem.2022.134861

Abstract

This study evaluated the levels of eight biogenic amines in 59 craft beers of five styles and monitored the changes during beer fermentation, showing that putrescine and tryptamine were the most abundant at maximum values of 46.14 mg/L and 89.97 mg/L, respectively. This research indicated for the first time that dark beer, such as Stout/Porter, displayed the highest total biogenic amine content due to considerable tryptamine accumulation, with a maximum value of 116.95 mg/L. The total biogenic amine level increased gradually during the segmental saccharification and main fermentation stages, representing the two critical control points for their formation during beer fermentation. This study provides a theoretical basis and technical guidance for the safe and standardized production of craft beer and the formulation of biogenic amines limit standards, which is highly significant for protecting the health of consumers.

Keywords: Beer fermentation; Biogenic amines; Craft beer; Food safety.

MeSH terms

Beer* / analysis
Biogenic Amines* / analysis
China
Fermentation
Tryptamines / analysis

Substances

Biogenic Amines
tryptamine
Tryptamines