Biogenic amines in Spanish beers: differences among breweries

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Abstract
Ten biogenic amines in Spanish beers were studied using HPLC. Agmatine, tyramine and putrescine were the prevailing amines, while histamine,β-phenylethylamine, tryptamine, cadaverine, spermine and spermidine were detected at relatively low levels (in general <2 mg/l). On the basis of the wide range of levels observed for tyramine (from 1.90 to 31.55 mg/l), the consumption of beer requires restriction in patients receiving monoamine oxidase inhibitor drugs. Biogenic amine levels in beers of the same type from the same company and from different companies were monitored every month over 1 year. Agmatine and putrescine levels showed minimal fluctuations in beers from the same company as well as from different breweries. Raw materials and brewing conditions would not affect the levels of those amines. However, tyramine levels were subject to wide fluctuations in beers produced by particular breweries irrespective of whether they were produced by the same company. Relatively high levels of tyramine were specific to some breweries.

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