Characterisation of Tokaj wines based on free amino acids and biogenic amines using ion-exchange chromatography

E. Csomós, L. Simon-Sarkadi

Research output: Contribution to journalArticle

35 Citations (Scopus)

Abstract

Tokaj wines (Szamoradni and Aszu wines) of Hungarian origin were investigated on the basis of free amino acids and biogenic amines. The separation and determination of these compounds was performed by an amino acid analyser equipped with an ion-exchange resin column. The total amount of free amino acids and biogenic amines was higher in Aszu wines than in Szomorodni wines. The main amino acids were proline and arginine, while the major biogenic amines were tyramine and putrescine. The free amino acid and biogenic amine content of Aszu wines depended on the vineyards the wines originated from.

Original languageEnglish
JournalChromatographia
Volume56
Issue numberSUPPL.
Publication statusPublished - 2002

Fingerprint

Biogenic Amines
Wine
Ion Exchange Chromatography
Chromatography
Ion exchange
Amino Acids
Ion Exchange Resins
Tyramine
Putrescine
Proline
Arginine

Keywords

  • Biogenic amines
  • Column liquid chromatography
  • Free amino acids
  • Ion-exchange chromatography
  • Wines

ASJC Scopus subject areas

  • Analytical Chemistry
  • Clinical Biochemistry

Cite this

Characterisation of Tokaj wines based on free amino acids and biogenic amines using ion-exchange chromatography. / Csomós, E.; Simon-Sarkadi, L.

In: Chromatographia, Vol. 56, No. SUPPL., 2002.

Research output: Contribution to journalArticle

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