{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,1,7]],"date-time":"2026-01-07T22:40:03Z","timestamp":1767825603773,"version":"3.49.0"},"reference-count":45,"publisher":"MDPI AG","issue":"1","license":[{"start":{"date-parts":[[2022,12,29]],"date-time":"2022-12-29T00:00:00Z","timestamp":1672272000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"PT national funds (FCT\/MCTES, Funda\u00e7\u00e3o para a Ci\u00eancia e Tecnologia and Minist\u00e9rio da Ci\u00eancia, Tecnologia e Ensino Superior)","award":["UIDB\/50006\/2020"],"award-info":[{"award-number":["UIDB\/50006\/2020"]}]},{"name":"PT national funds (FCT\/MCTES, Funda\u00e7\u00e3o para a Ci\u00eancia e Tecnologia and Minist\u00e9rio da Ci\u00eancia, Tecnologia e Ensino Superior)","award":["SFRH\/BD\/131504\/2017"],"award-info":[{"award-number":["SFRH\/BD\/131504\/2017"]}]},{"name":"FCT and ESF (European Social Fund)","award":["UIDB\/50006\/2020"],"award-info":[{"award-number":["UIDB\/50006\/2020"]}]},{"name":"FCT and ESF (European Social Fund)","award":["SFRH\/BD\/131504\/2017"],"award-info":[{"award-number":["SFRH\/BD\/131504\/2017"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Sensors"],"abstract":"<jats:p>The evaluation of the biogenic amines (BAs) profile of different types of craft beers is herein presented. A previously developed and validated analytical method based on ion-pair chromatography coupled with potentiometric detection was used to determine the presence of 10 BAs. Good analytical features were obtained for all amines regarding linearity (R2 values from 0.9873 \u00b1 0.0015 to 0.9973 \u00b1 0.0015), intra- and inter-day precision (RSD lower than 6.9% and 9.7% for beer samples, respectively), and accuracy (recovery between 83.2\u2013108.9%). Detection and quantification limits range from 9.3 to 60.5 and from 31.1 to 202.3 \u00b5g L\u22121, respectively. The validated method was applied to the analysis of four ale beers and one lager craft beer. Ethylamine, spermidine, spermine, and tyramine were detected in all analyzed samples while methylamine and phenylethylamine were not detected. Overall, pale ale beers had a significantly higher total content of BAs than those found in wheat pale and dark samples. A general least square regression model showed a good correlation between the total content of BAs and the brewing process, especially for Plato degree, mashing, and fermentation temperatures. Knowledge about the type of ingredients and manufacturing processes that contribute to higher concentrations of these compounds is crucial to ensuring consumer safety.<\/jats:p>","DOI":"10.3390\/s23010343","type":"journal-article","created":{"date-parts":[[2022,12,29]],"date-time":"2022-12-29T02:54:42Z","timestamp":1672282482000},"page":"343","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":5,"title":["Influence of Brewing Process on the Profile of Biogenic Amines in Craft Beers"],"prefix":"10.3390","volume":"23","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-7600-1876","authenticated-orcid":false,"given":"Renato L.","family":"Gil","sequence":"first","affiliation":[{"name":"LAQV-REQUIMTE, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, R. Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3422-3013","authenticated-orcid":false,"given":"C\u00e9lia M. P. G.","family":"Amorim","sequence":"additional","affiliation":[{"name":"LAQV-REQUIMTE, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, R. Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal"}]},{"given":"Henrique G.","family":"Amorim","sequence":"additional","affiliation":[{"name":"Mathematics Department, Faculty of Sciences, University of Porto, R. Campo Alegre s\/n, 4169-007 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1523-5043","authenticated-orcid":false,"given":"Maria da Concei\u00e7\u00e3o B. S. M.","family":"Montenegro","sequence":"additional","affiliation":[{"name":"LAQV-REQUIMTE, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, R. Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal"}]},{"given":"Alberto N.","family":"Ara\u00fajo","sequence":"additional","affiliation":[{"name":"LAQV-REQUIMTE, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, R. Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2022,12,29]]},"reference":[{"key":"ref_1","unstructured":"Tucker, A. (2022, July 20). The Beer Archaeologist. Available online: https:\/\/www.smithsonianmag.com\/history\/the-beer-archaeologist-17016372\/."},{"key":"ref_2","doi-asserted-by":"crossref","unstructured":"Willaert, R. (2007). The Beer Brewing Process: Wort Production and Beer Fermentation. Handbook of Food Products Manufacturing, Wiley.","DOI":"10.1002\/9780470113554.ch20"},{"key":"ref_3","doi-asserted-by":"crossref","unstructured":"Osiewacz, H.D. (2002). Production of Beer and Wine. 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