PubMed · 543971
Trimethylamine and egg taint.
Abstract
1. The sensory qualities of "crabby", "fishy" tainted eggs are closely similar to those of an aqueous solution of trimethylamine (1 x 10(-2) microgram/g). 2. The odour threshold of trimethylamine in water is 5 +/- 1 x 10(-4) microgram/g. 3. The taint occurs in eggs which contain more than 0.8 microgram/g trimethylamine. The reasons why this concentration is higher than that in water are discussed.
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N M Griffiths, D G Land, A Hobson-Frohock. 1979. Trimethylamine and egg taint.. https://doi.org/10.1080/00071667908416620
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