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The identification and significance of 2-phenylethylamine in foods

✍ Scribed by John P. Chaytor; Brian Crathorne; Michael J. Saxby

Publisher
John Wiley and Sons
Year
1975
Tongue
English
Weight
270 KB
Volume
26
Category
Article
ISSN
0022-5142

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✦ Synopsis

Abstract

Techniques are described for the extraction and analysis of amines from foods, employing gas chromatography and mass spectrometry. The presence of 2‐phenylethylamine is demonstrated in samples of chocolate, cheese and certain red wines. Subsequent clinical trials have shown that this amine precipitates migraine attack in dietary migraine sufferers.

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