ChemicalBook Product Catalog Chemical Reagents Organic reagents Imide Tyramine

Tyramine

Product NameTyramine
CAS51-67-2
MFC8H11NO
MW137.18
EINECS200-115-8
MOL File51-67-2.mol

Chemical Properties

Melting point	160-162 °C(lit.)
Boiling point	175-181 °C8 mm Hg(lit.)
Density	1.0630 (rough estimate)
refractive index	1.5849 (estimate)
FEMA	4215 \| TYRAMINE
Flash point	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
Odor Type	meaty
biological source	synthetic
Water Solubility	1g/95mL (15 ºC)
Merck	14,9835
JECFA Number	1590
BRN	1099914
Stability	Stable. Incompatible with strong acids, strong oxidizing agents.
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
CAS DataBase Reference	51-67-2(CAS DataBase Reference)
NIST Chemistry Reference	Phenol, 4-(2-aminoethyl)-(51-67-2)
EPA Substance Registry System	Tyramine (51-67-2)

Safety Information

Hazard Codes	Xi
Risk Statements	36/37/38
Safety Statements	26-36-37/39
WGK Germany	3
RTECS	SJ5950000
F	10-23
HS Code	29214990
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

MSDS

Provider	Language
4-(2-Aminoethyl)phenol	English
SigmaAldrich	English
ACROS	English

Usage And Synthesis

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.

Synthesis_51-67-2

Purification Methods

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

Tyramine

Chemical Properties

Safety Information

MSDS

Usage And Synthesis

Preparation Products And Raw materials

Tyramine Supplier

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