from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. The tertiary amine (CH3)3N; a colourless gas with a fishy smell that is a product of animal and vegetable decomposition.
from the GNU version of the Collaborative International Dictionary of English
- n. A colorless volatile alkaline liquid, N.(CH3)3, obtained from herring brine, beet roots, etc., with a characteristic herringlike odor. It is regarded as a substituted ammonia containing three methyl groups.
from The Century Dictionary and Cyclopedia
- n. A substituted ammonia in which the three hydrogen atoms are replaced by methyl, N(CH3)3.
Sorry, no etymologies found.
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.
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.
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.
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.
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).
Finfish contain some, but also rely on a largely tasteless amine called TMAO trimethylamine oxide.
The hydrochlorate is thus decomposed into free trimethylamine, ammonia, and chloride of methyl.
It is claimed that the cause of this condition is due to the formation of trimethylamine (herring brine odor) due to the growth of the mold fungus
The FMO3 gene mutation thwarts digestion of the common food chemical trimethylamine, which causes the stinky chemical to build up and ooze out in sweat, urine and breath.
Trimethylaminuria (TMAU), also known as fish malodor syndrome, is a rare metabolic disorder that prevents affected individuals from properly breaking down trimethylamine (TMA), instead letting it build up in the body.