ChemicalBook CAS DataBase List 51-67-2

51-67-2

Name	Tyramine
CAS	51-67-2
EINECS(EC#)	200-115-8
Molecular Formula	C8H11NO
MDL Number	MFCD00008193
Molecular Weight	137.18
MOL File	51-67-2.mol

Synonyms

2-(4-HYDROXYPHENYL)ETHYLAMINE 2-(P-HYDROXYPHENYL)ETHYLAMINE 4-(2-AMINOETHYL)PHENOL 4-HYDROXYPHENETHYLAMINE 4-HYDROXYPHENYLETHYLAMINE AKOS NCG-0021 AURORA KA-7835 L-TYRAMINE P-(2-AMINOETHYL)PHENOL PHENOL, 4-(2-AMINOETHYL)- RARECHEM AL BW 0088 TYRAMINE TYROSAMINE 4-(2-aminoethyl)-pheno 4-(2-Aminoethyl)-phenol (thyramin) 4-hydroxy-benzeneethanamin 4-Hydroxy-beta-phenylethylamine alpha-(4-Hydroxyphenyl)-beta-aminoethane Benzeneethanamine, 4-hydroxy- beta-(4-Hydroxyphenyl)ethylamine

Chemical Properties

Appearance	white to light beige solid
Melting point	160-162 °C(lit.)
Boiling point	175-181 °C8 mm Hg(lit.)
density	1.0630 (rough estimate)
FEMA	4215
refractive index	1.5849 (estimate)
Fp	165°C
storage temp.	2-8°C
solubility	DMSO (Slightly), Methanol (Slightly)
form	Liquid
pka	9.74(at 25℃)
color	Clear yellow to orange to slightly brown, may darken on storage
Odor	at 100.00 %. mild meaty dirty cooked phenolic rubbery
Stability:	Stable. Incompatible with strong acids, strong oxidizing agents.
biological source	synthetic
Odor Type	meaty
Water Solubility	1g/95mL (15 ºC)
JECFA Number	1590
Merck	9835
BRN	1099914
Major Application	cleaning products cosmetics flavors and fragrances food and beverages personal care
InChI	1S/C8H11NO/c9-6-5-7-1-3-8(10)4-2-7/h1-4,10H,5-6,9H2
InChIKey	DZGWFCGJZKJUFP-UHFFFAOYSA-N
SMILES	NCCc1ccc(O)cc1
LogP	1.38
Uses	Clinical studies indicate that tyramine has skin-lightening capacities. less more
CAS DataBase Reference	51-67-2(CAS DataBase Reference)
NIST Chemistry Reference	Phenol, 4-(2-aminoethyl)-(51-67-2)
EPA Substance Registry System	51-67-2(EPA Substance)

Safety Data

Symbol(GHS)	GHS07
Signal word	Warning
Hazard statements	H315-H319-H335
Precautionary statements	P261-P264-P271-P280-P302+P352-P305+P351+P338
Hazard Codes	Xi
Risk Statements	R36/37/38:Irritating to eyes, respiratory system and skin . less more
Safety Statements	S26:In case of contact with eyes, rinse immediately with plenty of water and seek medical advice . S36:Wear suitable protective clothing . S37/39:Wear suitable gloves and eye/face protection . less more
WGK Germany	3
RTECS	SJ5950000
F	10-23
REACH Registrations	Inactive
HS Code	29222900
Storage Class	11 - Combustible Solids
Hazard Classifications	Eye Irrit. 2 Skin Irrit. 2 STOT SE 3
Hazardous Substances Data	51-67-2(Hazardous Substances Data)
Toxicity	LD50 intracervical in mouse: 30mg/kg less more

Raw materials And Preparation Products

Hazard Information

Description

A decarboxylation product of tyrosine found in various fermentation products, including cheeses and some wines. It causes sympathomimetic effects by acting as an indirect agonist, causing the release of endogenous catecholamines. Because it is metabolized principally by monoamine oxidase, patients taking monoamine oxidase inhibitors may have a hypertensive crisis if they ingest foods containing significant amounts of tyramine.

Chemical Properties

Colorless to yellow solid; sweet meaty aroma.

Chemical Properties

white to light beige solid

Occurrence

Reported found in sauerkraut and soy sauce.

Definition

ChEBI: A primary amino compound obtained by formal decarboxylation of the amino acid tyrosine.

Aroma threshold values

Medium strength odor, meaty type; recommend smelling in a 5.00% solution or less.

Taste threshold values

Mild, sweet, vegetative phenolic taste at 100 ppm in water.

Synthesis

Tyramine, 4-(2-aminoethyl)phenol (11.2.1), can be synthesized in various ways, in particular by the decarboxylation of tyrosine [46¨C48]. It is also isolated from the tissues of livestock.

Synthesis_51-67-2

Purification Methods

Crystallise tyramine from *benzene or EtOH. [Beilstein 13 IV 1788.]

Material Safety Data Sheet(MSDS)

Spectrum Detail

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