Can histamine be tasted in wine?

Inflammation Research

Volumn 54, Issue SUPPL. 1, 2005, Pages

  Rohn, L ^a   Page, L ^b   Borck, H ^a   Horr, B ^a   Diel, F ^a  

^a Institut für Umwelt und Gesundheit IUG   (Germany)

^b UNIVERSITY OF APPLIED SCIENCES   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

ALCOHOL; HISTAMINE; SUGAR; TAP WATER;

CONFERENCE PAPER; FOOD ANALYSIS; GRAPE; WINE;

HISTAMINE; HUMANS; SENSITIVITY AND SPECIFICITY; TASTE; TASTE THRESHOLD; WINE;

EID: 21144452901     PISSN: 10233830     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00011-004-0430-x     Document Type: Conference Paper

References (8)

1. Beutling D. Biogene Amine in der Ernährung. Berlin Heidelberg: Springer Verlag, 1996: 160-7.
2. Bodmer S, Imark Ch, Kneubühl M. Biogenic amines in food: Histamine and food processing. Inflamm Res 1999; 48: 296-300.
3. ISO 3972: Sensory analysis - Methodology - Method of investigating sensitivity of taste, 1991.
4. ISO 8587: Sensory analysis - Methodology - Ranking, 1988.
5. DIN 10961: Sensorische Prüfverfahren - Schulung von Prüfpersonen für sensorische Prüfungen, 1996.
6. Busch-Stockfisch M. Praxishandbuch Sensorik, Grundwerk 08/02. Hamburg: Behr's, 2002: 24-32.
7. Diel F, Horr B, Savtchenko H, Mitsche T, Diel E. Pyrethroids and Piperonyl-butoxide (PBO) affect human T-Lymphocytes in vitro. Tox Letters 1999; 107: 65-74.
8. Shore Pa, Burkhalter A, Cohn Ch. A method for the fluorometric assay of histamine in tissues. J Pharmacol Exp Ther 1959; 127: 109-14.