Spermidine was the amine which contributed the most to total levels in fresh sweet corn (62.4%). It was followed by putrescine (23.1%), spermine (6.4%), phenylethylamine (3.7%), cadaverine (3.5%) and histamine (0.9%). In canned corn, putrescine contributed the most to total amine levels (71%), followed by spermidine (25%) and by spermine (4%).