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THE ESTIMATION OF p‐HYDROXYBENZYLAMINE IN BEER
Author(s) -
Slaughter J. C.,
Uvgard A. Roseli A.
Publication year - 1972
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1972.tb03455.x
Subject(s) - monoamine oxidase , tyramine , chemistry , benzylamine , husk , food science , chromatography , biochemistry , organic chemistry , biology , enzyme , botany
A simple method has been developed to allow the estimation of p‐hydroxy‐benzylamine in beer in the presence of other amines including tyramine. Analysis of commercial beers has shown a low and variable content. At the levels found, p‐hydroxybenzylamine seems unlikely to be of physiological significance even when monoamine oxidase inhibitor drugs are being taken. The biosynthetic route for p‐hydroxybenzylamine has not been identified but synthesis of the compound appears to be associated with the barley husk.