Wines, aromatic amines

A major drawback of redox-based assays is that any oxidizable compound in the sample solution will react, too. Ascorbic acid, sulphur dioxide (in wines), aromatic amines and carbohydrates (production of endiol reductones in alkaline solution) are the most frequently encountered reductants [47,106]. 

Amine and Aminophenol Derivatives. Amines and aminophenols (Table VIII) react with the F-C reagent about as predicted considering the aromatic amino groups equivalent to phenolic hydroxyls. This would be an important interference with total phenol assay in samples with appreciable aromatic amine content. Fortunately, for this and other reasons as well, the major wine grapes and most other fruit and vegetable products are free of significant concentrations of aromatic amines which would interfere. Correction might be made for methyl anthranilate... 

IPC-MS/MS was used to quantify heterocyclic aromatic amines in meat-based infant foods [30], The separation of biogenic amines was chemometrically optimized when they were determined in wines [31] a sensitive and selective method to determine 12 biogenic amines regardless of the characteristics of the vegetal food matrix was successfully validated [32], Determination of soybean proteins in commercial products was performed by fast IPC using an elution gradient and acetic acid as the IPR [33],... 

Some proposals have been recently reported to couple different chromatographic techniques with MS for the analysis of biopolymers and biocomposites, as well as additives used in such formulations. Gas chromatography-mass spectrometry (GC-MS) was used in some particular determinations, but always with the need for complicated extraction procedures. One example is the adaptation to biopolymers of a method for the simultaneous determination of diamines, polyamines, and aromatic amines in wines and other food samples.While this method was... 

Eemandes, J.O. Ferreira, M.A. Combined ion-pair extraction and gas chromatography-mass spectrometry for the simultaneous determination of diamines, polyamines and aromatic amines in Port wine and grape juice. J. Chromatogr., A 2000, 886, 183-195. 

Lovenberg, 1974). Besides, when putrescine and cadaverine are cooked they may be converted into pyrrolidine and piperidine, respectively (Yamamoto et al., 1982). These secondary amines, as well as spermidine and spermine, may undergo nitrosation forming the extremely carcinogenic compound nitrosamine. The aromatic amines P-phenylethylamine, tyramine, isopentylamine, and 3-(2-aminoethyl) indole (tryptamine), are responsible for dietary disturbances, including migraines and hypertension (Stratton et al., 1991 Anderson et al., 1993). In wine, these compounds are present as odorless salts, but at the pH in the mouth they may have repulsive smells. 

An accurate and very sensitive method was developed for the simultaneous determination of the diamines (1,3-diaminopropane (DAP), putrescine (Pu), and try amine), poly amines (spermidine and spermine), and of the aromatic amines ( 3-phenylethylamine and tyramine) found in pool wines and grape juices.This method combines a simple ion-pair extraction... 

In contrast to heterocyclic aromatic amines, resveratrol (3,5,4Ctrihy-droxystilbene) and its isomers, natural phenofic compounds present in grape and wines, are beneficial to human health for many reasons primarily, there is a lower mortality from cardiovascular diseases observed in populations taking constantly a moderate amount of wine. SPE from red or white wine samples on LiChrolut EN and subsequent separation of the analytes by Hquid chromatography provides selective and fast analysis of resveratrol and its isomers [280]. 

Richling, E., Decker, C., Haring, D., Herderich, M., and Schraier P. 1997. Analysis of heterocyclic aromatic amines in wine by high-performance hquid chromatography-electrospray tandem mass spectrometry. J. Chromatogr. A 791 71-77. 

Primary fermentation with yeasts as well as malolactic fermentation, which is standard for most red wine production and for some white varieties such as chardonnay, have been associated with the occurrence of biogenic amines such as tyramine, putrescine, cadaverine, histamine, and phenylethylamine in wine. Histamine can produce headaches and hypotension, whereas some aromatic amines such as tyramine and phenylethylamine can cause migraines and hypertension. The concentration and content of biogenic amines in wines are variable and depend on the storage time and conditions, quality of raw materials, and possible microbial contamination during the wine-making process [336]. 

Free amino acids in musts are of paramount importance, since they constitute a source of nitrogen for yeasts in alcoholic fermentation, for lactic acid bacteria in malolactic fermentation and can also be a source of aromatic compounds. In certain cases, some amino acids can produce undesirable compounds in wines, such as ethyl carbamate, biogenic amines, ochratoxin A (from 2-phenylalanine) and 3-carbolines (from tryptophane) (Herraiz and Ough 1993 Herraiz et al. 1993). 

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