Tryptamine, cadaverine and histamine produced during beer brewing could improve beer flavor and beer quality.
啤酒中常见的生物胺有酪胺;啤酒酿造过程产生适量色胺、尸胺、组胺,能改善啤酒风味,提高啤酒质量.
One major source of odor is the organic amine cadaverine ( image the origin of that name ).
一个主要的气味来源是有机 胺 类一尸 胺.