Ethanolamine

An amine that in pure form is a colourless, hygroscopic liquid with an ammonia-like aroma. A member of the biogenic amines, it occurs in various foods including wines and cheese. Biogenic amines matter in food safety because high levels can cause adverse reactions and signal spoilage. It arises from decarboxylation of the amino acid serine during fermentation and cheese ripening, and its levels rise with microbial activity — a potential freshness marker. Like other biogenic amines it can provoke headaches and hypertension in sensitive individuals, particularly when monoamine-oxidase function is impaired.