Development and Validation of a Fast UHPLC–HRMS Method for the Analysis of Amino Acids and Biogenic Amines in Fermented Beverages

Considering the importance of free amino acids (FAAs) and biogenic amines (BAs) in the production of fermented beverages (FB), the interest in the quantification of these compounds has been growing. So far, most of the analytical methods developed entail a derivatization step. While this technique allows for the detection of several compounds, it is often associated with scarce accuracy and poor resolution. To counteract the drawbacks, in this study, we aimed to develop a fast, simple, and effective method that combines the use of ultra-high-performance liquid chromatography (UHPLC) and high-resolution mass spectrometry (HRMS) to quantify underivatized FAAs and BAs in FBs. The method was successfully developed and validated: it allowed for the accurate and precise quantification of 20 FAAs—including leucine and isoleucine—and 12 BAs in just 12 min. Its applicability was demonstrated on commercial samples of wines, beers, ciders, saké, and vinegars.