Biogenic Amines in European Beers

Abstract

Agmatine and putrescine were always present in the 195 European beers analyzed. Agmatine was the prevailing amine (10.5 ± 5.8 mg/L), whereas putrescine levels fluctuated slightly (4.8 ± 2.3 mg/L). Spermine, spermidine, tryptamine, and β-phenylethylamine were not detected in every beer, and their levels were <2 mg/L. Histamine, in general, ranged from 0.5 to 1.1 mg/L, although relatively high levels were detected in some beers. Tyramine was present in each beer, and together with cadaverine, showed the highest fluctuations (non detected to 67.5 mg/L). Putrescine and polyamines could be considered as “natural” constituents of beers, whereas histamine, tyramine, and cadaverine would be “indicators” of microbial contamination during brewing. “Kriek” and “spontaneous fermentation” beers showed the highest values of tyramine and histamine. A significant relationship was found between pH and tyramine, histamine, and cadaverine in “spontaneous fermentation” beers. Beers should be avoided by patients receiving treatment with monoamine oxidase inhibitors, because tyramine levels found in beers were very variable and unpredictable. Keywords: Beers; biogenic amines; tyramine; histamine; alcoholic beverages; polyamines