Table 5. Levels of biogenic amines determined in fermented agricultural products.

Samples	Biogenic amines (mg/kg)1)
	Trp2)	Phe	Put	Cad	His	Tyr	Spd	Spm
Korean fermented soy sauce	N3)	6.31 ± 2.84	1.40 ± 1.00	3.79 ± 2.25	118.83 ± 15.20	5.33 ± 1.21	1.04 ± 0.31	N
Brewed soy sauce	N	17.95 ± 3.35	5.37 ± 1.01	25.22 ± 3.10	59.77 ± 16.16	40.32 ± 13.28	N	N
Gochujang	44.96 ± 0.60	1.81 ± 0.09	9.42 ± 7.30	N	8.67 ± 0.41	1.08 ± 0.61	2.24 ± 0.14	3.04 ± 0.67
Doenjang	61.15 ± 6.46	27.77 ± 1.22	99.48 ± 4.23	N	206.57 ± 4.18	27.16 ± 2.80	1.63 ± 0.50	12.36 ± 0.34
Cheonggukjang	39.60 ± 1.73	15.42 ± 1.05	26.67 ± 2.68	5.40 ± 0.14	13.91 ± 1.29	20.68 ± 1.86	46.95 ± 1.85	4.11 ± 0.71

¹⁾Data are reported as a mean ± standard deviation calculated from experiments performed in quintuplicate.

²⁾Trp, tryptamine; Phe, β-phenylethylamine; Put, putrescine; Cad, cadaverine; His, histamine; Tyr, tyramine; Spd, spermidine; Spm, spermine.

³⁾N, not detected.