Free amino acids and biogenic amines in Alicante Monastrell wines

Food Chemistry

Volumn 135, Issue 3, 2012, Pages 1511-1519

  Arrieta, Marina Patricia ^a,b   Prats Moya, María Soledad ^a  

^a UNIVERSITY OF ALICANTE   (Spain)

^b UNIVERSIDAD CATÓLICA DE CÓRDOBA   (Argentina)

Author keywords

Amino acids; Biogenic amines; Fondill n; HPLC; Monastrell; Wine

Indexed keywords

BIOGENIC AMINES; ETHANOLAMINES; FLUORESCENCE DETECTION; FREE AMINO ACIDS; HEALTHY INDIVIDUALS; HPLC; MONASTRELL; O-PHTHALDIALDEHYDE; PRECOLUMN DERIVATIZATIONS; RP-HPLC METHOD; SENSORY PROPERTIES; SIMULTANEOUS DETERMINATIONS; TRYPTAMINES; WINE SAMPLE;

AMINO ACIDS; CLUSTER ANALYSIS; WINE;

AMINES;

1,7 DIAMINOHEPTANE; 4 AMINOBUTYRIC ACID; ALANINE; AMINO ACID; ARGININE; ASPARAGINE; ASPARTAME; BIOGENIC AMINE; CADAVERINE; ETHANOLAMINE; ETHYLAMINE; GLUTAMIC ACID; GLYCINE; HISTAMINE; HISTIDINE; ISOLEUCINE; LYSINE; METHYLAMINE; PHENYLALANINE; PHTHALALDEHYDE; SERINE; THREONINE; TRYPTAMINE; TYRAMINE; TYROSINE; VALINE;

ALICANTE MONASTRELL WINE; AMINO ACID ANALYSIS; ARTICLE; CLUSTER ANALYSIS; FLUORESCENCE; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; WINE;

AMINO ACIDS; BIOGENIC AMINES; WINE;

EID: 84865709170     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.06.008     Document Type: Article

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