High Pressure Liquid Chromatographic Analysis of Tyramine, Phenylethylamine and Tryptamine in Sausage, Cheese and Chocolate

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.