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.
Uses
adrenergic agonist, vasoconstrictor
Uses
tyramine is uses as pharmaceutical intermediates.
Uses
Clinical studies indicate that tyramine has skin-lightening capacities.
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.
Purification Methods
Crystallise tyramine from *benzene or EtOH. [Beilstein 13 IV 1788.]
