PubChem CID · CC0
trimethylamine
Cooking relevance
Trimethylamine (N,N-dimethylmethanamine, PubChem CID 1146) is a volatile amine compound associated with the characteristic fishy odor in aged or improperly stored seafood and some fermented products. Its presence signals biochemical degradation rather than a desirable culinary attribute.
- aroma
- pungent · fishy · ammonia-like · off-odor indicator
- culinary role
- spoilage marker in seafood; not intentionally used as a flavoring agent
- mass spectra
- 1 verified
Research associations
Literature-derived · peer-reviewed sources only · not medical advice
Foods containing this compound
A dairy product is food produced from the milk of mammals. Dairy products are usually high energy-yielding food products. A production plant for the processing of milk is called a dairy or a dairy factory. Apart from breastfed infants, the human consumption of dairy products is sourced primarily from the milk of cows, yet goats, sheep, yaks, horses, camels, and other mammals are other sources of dairy products consumed by humans. Dairy products are commonly found in European, Middle Eastern, and Indian cuisine, whereas aside from Mongolian cuisine they are little-known in traditional Asian cuisine.
Source
Compound data linked to PubChem CID 1146, public domain via NCBI. Culinary context + ingredient mappings are maintained by Foodgeist's enrichment fleet and continuously re-matched by the pairings engine. PubChem CID 1146
