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| Significance of biogenic amines to food safety and human health |
| Feng Ya-rong;Ma Li-zhen |
| School of Food Science and Engineering, Shanxi agriculture university, Taigu Shanxi 030801, China |
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Abstract Amines are basic nitrogenous compounds in which one, two or three atoms of hydrogen in ammoniaare replaced by alkyl or aryl groups. Amines acid decarboxylation is the most common mode of synthesisof amines in foods, and the aromatic amines may render a food toxic. When these amines are formed bythe action of living organisms through the decarboxylation process of amino acids, they are designatedbiogenic.
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2005, Vol. 19 
