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Highlights: [•] Determination of biogenic amines using SPE and AQC as derivatization agent. [•] The concentration of biogenic amines present in vinegar are much lower than wines. [•] Balsamic and Pedro Ximenez vinegar present the highest amounts of biogenic amines. [•] Methylamine and phenyletylamine are not determined in any vinegar. [•] Red wine vinegars present a different profile of biogenic amines. [Copyright &y& Elsevier]

This paper reports the determination of biogenic amines by high-performance liquid chromatography (HPLC) and fluorescence detection after derivatization with 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate (AQC) in balsamic, apple, and red, white, and Sherry wine vinegars. A solid-phase extraction (SPE) with mixed-mode resins method was used before analysis. The method was successfully validated obtaining adequate values of selectivity, response linearity, precision, accuracy, and low detection and quantification limits. The total content of biogenic amines in vinegars ranged from 23.35 to 1445.2 μg/L, being lower than those reported in wines. Putrescine was the amine that showed the highest concentrations in most samples. Methylamine and phenylethylamine were not determined in any vinegar. Balsamic and "Pedro Ximénez" Sherry vinegars reached the highest amounts of biogenic amines, while apple, white and Sherry wine vinegars had the lowest concentrations. Principal component analysis using the biogenic amines as variables, allowed to separate the different kind of vinegars, excepting red vinegars., (Copyright © 2013 Elsevier Ltd. All rights reserved.)