foods are often subjected to a wide range of conditions (heat, light, oxygen) that can catalyze changes in food quality, resulting in a decrease in taste, nutritional value, and the generation of unhealthy byproducts.

Food spoilage is usually due to microbial activity and the most common biomarker is its content in biogenic amines.

Food oxidation also contribute to  to  freshness   degradation over time.

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Why is it important?