Ethylamine

An amine that in pure form is a flammable, colourless, volatile liquid with a strong ammonia aroma, soluble in water and alcohol. It belongs to the biogenic amines that can accumulate in fermented foods, where elevated levels may signal spoilage or cause adverse reactions. It forms by decarboxylation of alanine during fermentation and protein breakdown, and elevated levels in wine, cheese or fish signal microbial spoilage or poor hygiene. Analytical methods such as HPLC with derivatisation quantify biogenic amines for quality grading, and sensitive individuals may react with headaches or flushing.