| FEMA | 4215 |
| CAS | 51-67-2 |
| EINECS | 200-115-8 |
| JECFA Food Flavoring | 1590 |
| CoE Number | 709 |
| Organoleptic Notes |
|
| Odor | meaty meaty, dirty, cooked, phenolic, rubbery, |
| Flavor | vegetable sweet, vegetable, phenolic, |
| Material Notes | an indirect sympathomimetic. tyramine does not directly activate adrenergic receptors, but it can serve as a substrate for adrenergic uptake systems and monoamine oxidase so it prolongs the actions of adrenergic transmitters. it also provokes transmitter release from adrenergic terminals. tyramine may be a neurotransmitter in some invertebrate nervous systems. Present in germinating barley, sawa millet seed hulls, Pisum sativum, Piper nigrum (pepper) and in putrefied animal tissues. Also isol. from commercial and household prepared sauerkraut |