tyrosine (n.)

white, crystalline amino acid, 1857, coined 1846 by German chemist Justus von Liebig (1803-1873), who had first obtained it a year before from the products of a fusion of old cheese and potash, from Greek tyros "cheese" (from PIE *tu-ro-, from root *teue- "to swell") on the notion of "a swelling, coagulating") + chemical suffix -ine (2).