title: 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.
mesh_terms: D000818:Animals; D002645:Chickens; D004531:Eggs / Q000032:analysis*; D005260:Female; D005506:Food Contamination / Q000032:analysis*; D008744:Methylamines / Q000032:analysis*; D009812:Odorants / Q000032:analysis
chemical_list: D008744:Methylamines