Tyramine hydrochloride is commonly used in biochemical research as a substrate for studying the activity of monoamine oxidase (MAO) enzymes. It helps in understanding the mechanisms of neurotransmitter regulation and the effects of MAO inhibitors, which are relevant in the treatment of neurological disorders like depression and Parkinson's disease. Additionally, it is utilized in the synthesis of various pharmaceutical compounds, particularly those targeting the central nervous system. In food science, it serves as a marker to assess the fermentation process and the presence of biogenic amines in fermented products like cheese and wine, ensuring food safety and quality.