Biogenic amines in table olives. Analysis by high-performance liquid chromatography.

@article{HorneroMndez1994BiogenicAI,
  title={Biogenic amines in table olives. Analysis by high-performance liquid chromatography.},
  author={D{\'a}maso Hornero-M{\'e}ndez and Ant{\'o}nio Garrido-Fern{\'a}ndez},
  journal={The Analyst},
  year={1994},
  volume={119 9},
  pages={2037-41}
}
Biogenic amines in fermented vegetables have scarcely been studied. Available data show that in table olives and fermented cucumbers their presence is rare and any determinations made have been restricted mainly to histamine. However, some microorganisms, especially those related to spoilage, found in the fermentation brines of such products may have amino acid decarboxylase activity and give rise to biogenic amines by unusual processes. A method for the simultaneous determination of eight… CONTINUE READING