Concentrations of five biogenic amines in Czech beers and factors affecting their formation

Biogenic amines in beer and in solid raw materials were determined by a high-performance liquid chromatographic method as N-benzamides. In a survey of 78 proprietary bottled bottom-fermented lager beers from 32 Czech breweries, mean concentrations were 0.55, 1.21, 6.85, 8.84 and 12.9 mg/l and standard deviations 1.08, 1.46, 5.19, 7.06 and 12.3 mg litre−1 for histamine, tryptamine, tyramine, putrescine and cadaverine, respectively. No significant differences were observed between beer types (pale/dark, original extract of wort 10%/12%) and amine concentrations. Testing three batches for changes in the amine concentration during the brewing process showed that the formation of amines occurred principally during the main fermentation.