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HIGH PRESSURE LIQUID CHROMATOGRAPHIC ANALYSIS OF TYRAMINE, PHENYLETHYLAMINE AND TRYPTAMINE IN SAUSAGE, CHEESE AND CHOCOLATE

P. Koehler, R. R. EITENMILLER

Open publisher page 75 citations

Abstract

ABSTRACT High pressure liquid chromatography in conjunction with paired‐ion chromatography provided a rapid, effective, sensitive tool for studying biogenic amines in food products. In a survey of 61 cheeses, 13 sausages and 10 chocolate samples for tyramine, phenylcthylamine and tryptamine, tyramine was found to be most prevalent and in generally higher concentrations. Tyramine was present in 90% of the cheese and 85% of the sausage samples. Phenylethylamine was found in 38% of cheese and sausage samples while tryptamine occurred in only 18% of the cheeses and 38% of the sausages. None of the amines was detected in the chocolate samples.

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What this paper is about

ABSTRACT High pressure liquid chromatography in conjunction with paired‐ion chromatography provided a rapid, effective, sensitive tool for studying biogenic amines in food products. In a survey of 61 cheeses, 13 sausages and 10 chocolate samples for tyramine, phenylcthylamine and tryptamine, tyramine was found to be most prevalent and in generally higher concentrations. Tyramine was present in 90% of the cheese and 85% of the sausage samples. Phenylethylamine was found in 38% of cheese and sausage samples while tryptamine occurred in only 18% of the cheeses and 38% of the sausages. None of the amines was detected in the chocolate samples.

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OpenAlex reports 75 citations for this work. Citation counts describe recorded attention and do not establish research quality.

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Available abstract

ABSTRACT High pressure liquid chromatography in conjunction with paired‐ion chromatography provided a rapid, effective, sensitive tool for studying biogenic amines in food products. In a survey of 61 cheeses, 13 sausages and 10 chocolate samples for tyramine, phenylcthylamine and tryptamine, tyramine was found to be most prevalent and in generally higher concentrations. Tyramine was present in 90% of the cheese and 85% of the sausage samples. Phenylethylamine was found in 38% of cheese and sausage samples while tryptamine occurred in only 18% of the cheeses and 38% of the sausages. None of the amines was detected in the chocolate samples.

Key concepts: Tryptamine, Tyramine, Chemistry, Chromatography, Food science, Biogenic amine, High-performance liquid chromatography, Biochemistry

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HIGH PRESSURE LIQUID CHROMATOGRAPHIC ANALYSIS OF TYRAMINE, PHENYLETHYLAMINE AND TRYPTAMINE IN SAUSAGE, CHEESE AND CHOCOLATE — Research Paper | ScholarLens