Recent analytical approaches to the analysis of biogenic amines in food samples

Erim F. B.

TRAC-TRENDS IN ANALYTICAL CHEMISTRY, vol.52, pp.239-247, 2013 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Review
  • Volume: 52
  • Publication Date: 2013
  • Doi Number: 10.1016/j.trac.2013.05.018
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.239-247
  • Keywords: Biogenic amine, Capillary electrophoresis, Derivatization, Determination, Food, Fish, High-performance liquid chromatography, Meat, Sensor, Wine, PERFORMANCE LIQUID-CHROMATOGRAPHY, SOLID-PHASE EXTRACTION, FISH PRODUCTS, WINES, DERIVATIZATION, FLUORESCENCE, PRECURSORS, BIOSENSORS, ACIDS, MEAT
  • Istanbul Technical University Affiliated: Yes


Biogenic amines (BAs) are formed in certain food products during storage and processing, causing serious health problems, especially to sensitive persons. This review provides an overview on the studies published between 2011 and 2012, focusing on novelty, improvement, and optimization of analytical methods for the determination of BAs and on their applications to the important groups of food products. (C) 2013 Elsevier Ltd. All rights reserved.