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

E. Csomós, L. Simon-Sarkadi

Research output: Article

36 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
Pages (from-to)S185-S188
JournalChromatographia
Volume56
Issue numberSUPPL.
Publication statusPublished - júl. 25 2002

    Fingerprint

ASJC Scopus subject areas

  • Analytical Chemistry
  • Biochemistry
  • Clinical Biochemistry
  • Organic Chemistry

Cite this