Biogenic amines in Huangjiu (Chinese rice wine): Formation, hazard, detection, and reduction
Qiaoqiao Luo, Ruoyu Shi, Pengfei Gong, Yutong Liu, Wei Chen, Chengtao Wang
Abstract
Biogenic amines produced during fermentation are harmful and deteriorate the sensory experience of food. However, methods for overcoming the impact of biogenic amines in Huangjiu, a traditional Chinese food, have not been considered for research. This review analyzes various studies that have evaluated the content of biogenic amine content in Huangjiu, the formation of biogenic amines, and associated factors. Furthermore, the study discusses the health hazards of biogenic amines, and summarizes the prevalent approaches to determine their content in Huangjiu. Finally, the strategies to reduce the content of biogenic amines in Huangjiu have been listed. Although the analysis of biogenic amines in food products is crucial, government legislation and stringent recommended limits for biogenic amines in Huangjiu are nonexistent. This necessitates advanced research on regulating biogenic amines in Huangjiu production, along with the development of real-time monitoring techniques. Further efforts are required to accelerate the establishment of relevant regulations and ensure the safety of fermented foods.