Histamine in selected beer samples.

摘要

Recently we have shown that histamine produces only poor sensory characteristics and the average threshold value of "taste" is difficult to determine in normal tap water [1]. However, histamine is an important mediator in inflammation and influences the exocrine and paracrine processes in gastric mucosal cell regulation [2].The aim of the present study was to assess whether histamine can be measured in commercially available beer and in how far it can be tasted in the test samples.