Various biogenic amines in Doenjang and changes in concentration depending on boiling and roasting

Applied Biological Chemistry

Table 2 Biogenic amine concentrations in Doenjang soup (mg/L) after boiling at 100 °C for 10–50 min

	HIS	TRP	PHE	PUT	CAD	TYR	SPD	SPM	Total biogenic amines
0	ND	65.18 ± 4.31	20.47 ± 2.17^a	670.05 ± 26.28	ND	53.40 ± 1.20	ND	ND	809.10 ± 49.10
10	ND	64.39 ± 6.97	17.92 ± 1.41^b	627.49 ± 57.37	ND	54.28 ± 7.36	ND	ND	760.08 ± 52.35
20	ND	66.33 ± 1.38	17.87 ± 0.72^b	623.15 ± 36.25	ND	54.47 ± 1.64	ND	ND	761.82 ± 34.41
30	ND	66.87 ± 0.91	19.34 ± 0.74^ab	662.13 ± 27.52	ND	55.25 ± 3.47	ND	ND	803.60 ± 31.00
40	ND	64.11 ± 2.24	19.01 ± 0.94^ab	591.96 ± 21.12	ND	53.83 ± 0.71	ND	ND	728.91 ± 22.47
50	ND	63.17 ± 0.31	17.24 ± 1.05^b	620.32 ± 23.64	ND	53.39 ± 0.73	ND	ND	754.12 ± 25.81

HIS histamine, TRP tryptamine, PHE 2-phenylethyl amine, CAD cadaverine, TYR tyramine, SPD spermidine, SPM spermine, ND not detected
Means in the same column with different superscripts are significantly different (p < 0.05)