Analysis of commercially available cheeses for the migraine inducer tyramine by thin-layer chromatography and spectrophotometry

Abstract

The amounts of tyramine in a variety of cheeses were measured using thin-layer chromatography and spectrophotometry. The largest concentrations were found in blue cheeses (up to 4200 µg g^–1), whereas soft cream cheeses did not contain measurable concentrations. Higher concentrations of tyramine were measured in cheeses that had a longer time of maturation in their preparation.