Quantitation of Amines in Cereal Products: Thermal Processes Are Able to Generate “Biogenic” Amines

Abstract

On the basis of a derivatization with dansyl chloride prior to LC‐MS/MS measurement, a new quantitation method by means of stable isotope dilution analysis was developed for different amines, such as 2‐ and 3‐methylbutylamine, methylpropylamine, and 2‐phenylethylamine. The method was applied both to different cereal products and to a model system, revealing that the amines stemming from the parent amino acids l‐isoleucine, l‐leucine, l‐valine, and l‐phenylalanine can also be generated by a “thermogenic” pathway besides the well‐established enzymatic formation. A model system simulating the Strecker reaction by heating single amino acids with an α‐dicarbonyl compound (2‐oxopropanal) showed besides the formation of the well‐known desired aroma‐active Strecker aldehydes also the generation of the corresponding Strecker amines, which are undesired in food due to their negative physiological impacts on human health. Thus, a thermal formation of “biogenic” amines was shown, both in cereal‐based foods and in a model system. A contribution of these amines to the overall food aroma is also possible. With this knowledge at hand, mitigation strategies for the formation of amines undesired for health reasons in parallel with a favored generation of the corresponding aroma‐active aldehydes, depending on the processing parameters, can be suggested to food manufacturers.