Tyramine is an amine organic compound, it is a member of tyrosine decarboxylation products. Tyramine not only exists in spoiled animal tissues, mature cheese, ergot, but also in meat, fish, beans, fruits and vegetables, drinks and so on. Tyramine can be obtained by decomposition of tyrosine or tyrosine, and by reduction of p-hydroxyphenylacetonitrile. Tyramine appears as a white or quasi-white crystalline powder, which can be dissolved in ethanol, but only slightly soluble in water, benzene and xylene.
Tyramine is a natural trace amine extracted from amino acid tyrosine. It is also a catecholamine releasing agent, which is mainly used in the field of medicine. In addition, it can also be used as an additive in the field of food and feed.