trimethylamine

It consists in submitting to the action of heat the hydrochlorate of trimethylamine, which is obtained as a by-product in the manufacture of potash of beets.

Scientific American Supplement, No. 358, November 11, 1882 Various

The whole plant is sprinkled over with the white, pellucid meal, and contains much "trimethylamine," together with osmazome, and nitrate of potash; also it gives off free ammonia.

Herbal Simples Approved for Modern Uses of Cure William Thomas Fernie

They make fish inedible in a fraction of the time they take to spoil beef or pork, by consuming the savory free amino acids and then proteins and turning them into obnoxious nitrogen-containing substances (ammonia, trimethylamine, indole, skatole, putrescine, cadaverine) and sulfur compounds (hydrogen sulfide, skunky methanethiol).

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

They make fish inedible in a fraction of the time they take to spoil beef or pork, by consuming the savory free amino acids and then proteins and turning them into obnoxious nitrogen-containing substances (ammonia, trimethylamine, indole, skatole, putrescine, cadaverine) and sulfur compounds (hydrogen sulfide, skunky methanethiol).

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Finfish contain some, but also rely on a largely tasteless amine called TMAO trimethylamine oxide.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

The amino acids can in turn be broken into various amines, some of which are reminiscent of ocean fish (trimethylamine), others of spoiling meat (putrescine); into strong sulfur compounds (a specialty of smear bacteria), or into simple ammonia, a powerful aroma that in overripened cheeses is harsh, like household cleaner.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

The amino acids can in turn be broken into various amines, some of which are reminiscent of ocean fish (trimethylamine), others of spoiling meat (putrescine); into strong sulfur compounds (a specialty of smear bacteria), or into simple ammonia, a powerful aroma that in overripened cheeses is harsh, like household cleaner.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Finfish contain some, but also rely on a largely tasteless amine called TMAO trimethylamine oxide.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

The problem with TMAO and urea is that once the fish are killed, bacteria and fish enzymes convert the former into stinky TMA trimethylamine and the latter into kitchen-cleanser ammonia.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

The problem with TMAO and urea is that once the fish are killed, bacteria and fish enzymes convert the former into stinky TMA trimethylamine and the latter into kitchen-cleanser ammonia.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Kári Stefánsson at Icelandic genomics firm deCODE Genetics and his colleagues have identified a gene, TAAR5, that affects how people perceive odours containing trimethylamine, a compound found in rotten and fermented fish.

Rotten fish smell sweeter if you have a specific genetic mutation #author.fullName} 2020