Tyramine 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

Water Solubility 

1g/95mL (15 ºC)

Merck 

14,9835

JECFA Number

1590

BRN 

1099914

Stability:

Stable. Incompatible with strong acids, strong oxidizing agents.

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

Hazardous Substances Data

51-67-2(Hazardous Substances Data)

Toxicity

LD50 intracervical in mouse: 30mg/kg

MSDS

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

Tyramine 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

Clinical studies indicate that tyramine has skin-lightening capacities.

Uses

adrenergic agonist, vasoconstrictor

Uses

tyramine is uses as pharmaceutical intermediates.

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.]

Tyramine(51-67-2)Related Product Information

• Phenol
• 3-Aminophenol
• 10-Hydroxycamptothecin
• 4-Cyanophenol
• DL-ALPHA-METHYLBENZYLAMINE
• Ethylamine
• L-1-Phenylethylamine
• p-Tyramine hydrochloride,TYRAMINE HYDROCHLORIDE extrapure,Tyramine Hydrochloride(4-Hydroxyphenylethylamine Hydrochloride),Tyramine hydrochloride
• HYDROXYAPATITE TYPE I
• Hydroxy silicone oil
• Glycolic acid
• 2-Phenylethylamine hydrochloride
• Phenol Red
• 2-(2-Aminoethylamino)ethanol
• 4-Hydroxyphenylacetamide
• 4-Hydroxybenzyl cyanide
• 4-Hydroxyphenylacetic acid
• 4'-Hydroxyacetophenone