NDLI: Biogenic amines in bread as indicators of spoilage

Content Provider	Springer Nature Link
Author	Cohen, Gabi Laloush, Mordi Karpas, Zeev
Copyright Year	2014
Abstract	Elevated levels of biogenic amines (trimethylamine, putrescine and cadaverine), measured by ion mobility spectrometry (IMS) were found in a sample of “dark rye” bread that had a pungent odor but not in other bread samples. The odorless breads included three types of rye bread, whole wheat, pita bread and a baguette. Sample preparation was simple and consisted of extraction of the biogenic amines into water followed by filtering the solution. The biogenic amines were measured from a single drop (50 μL) of the extract solution. The progress of spoilage was also monitored in the odorous and odorless “dark rye”. Volatile trimethylamine, readily monitored by IMS, was the main compound responsible for the offensive odor in the spoilt bread. The samples were classified by an automatic algorithm as “fresh”, “intermediate” or “spoilt” on the basis of the total biogenic amine level. Thus, we report the development of a fast and objective method to distinguish between spoilt bread and bread that is suitable for consumption.
Starting Page	125
Ending Page	129
Page Count	5
File Format	PDF
ISSN	14356163
Journal	International Journal for Ion Mobility Spectrometry
Volume Number	17
Issue Number	3-4
e-ISSN	18654584
Language	English
Publisher	Springer Berlin Heidelberg
Publisher Date	2014-10-16
Publisher Place	Berlin, Heidelberg
Access Restriction	Subscribed
Subject Keyword	Food spoilage Freshness Biogenic amines Trimethylamine Bread Simple and fast method Analytical Chemistry Physical Chemistry Molecular Medicine Proteomics Ecotoxicology Safety in Chemistry, Dangerous Goods
Content Type	Text
Resource Type	Article
Subject	Spectroscopy

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