Biogenic amines in alcoholic beverages produced in Taiwan

Abstract The biogenic amines tyramine, putrescine, cadaverine, 2‐phenylethylamine, histamine and tryptamine were determined in 13 kinds of alcoholic beverages produced in Taiwan. They were derivatised with dansyl chloride and analysed using a high‐performance liquid chromatographic method. Total amine content ranged from 0.23 to 11.4 μg ml −1 with Charng Chuen liqueur containing the highest level and Mei Kwei Lu the lowest. Tryptamine was found in all samples in amounts between 0.01 and 1.79 μg ml −1 . The levels of the other five amines in the tested samples were 0‐7.0 μg ml −1 for 2‐phenylethylamine, 0‐3.0 μg ml −1 for putrescine, 0‐2.9 μg ml −1 for cadaverine, 0‐4.5 μg ml −1 for histamine, and 0‐1.4 μg ml −1 for tyramine. These levels seem unlikely to have adverse effects on human health.