Abstract
Carcinogenic nitrogen compounds, N-nitrosamines, were first identified in beer and malt during the 70's of twentieth century. Their proven occurrence in beer, in context with their significant health risk, led to the development of new technological procedures, especially in malt kilning.
After these technological changes, concentrations of N-nitrosamines in malts and beers were rapidly decreased and the interest of researchers in these compounds during last 15 years has consequently strongly declined even though some questions concerning these compounds have still not been answered. This article provides a brief historical summary of N-nitrosamines and brings information about the most important advances in analysis of these compounds in the last 15 years.