Dear Dagne Tarle Tarse ,
The fish odor is normally due to the presence of amines. In particular trimethylamine. Also putrescine and cadaverine can be responsables for causing that too. In general, amines smell bad.
Hope this helps!
Dagne Tarle Tarse Yes Fish have a natural "fishy" odor due to the presence of certain compounds in their bodies. These compounds are:
1. Trimethylamine (TMA): A colorless, volatile amine produced from the breakdown of proteins and other nitrogenous compounds in the fish's body. TMA is the main contributor to the characteristic "fishy" smell.
2. Dimethyl sulfide (DMS): A volatile sulfur compound produced from the breakdown of sulfur-containing amino acids in the fish's body. DMS has a strong, unpleasant odor.
3. Other volatile organic compounds (VOCs): Fish also contain other VOCs, such as aldehydes, ketones, and alcohols, which can contribute to their natural odor.
Srinivas Kasulla
The characteristic "fishy" odor of fish is due to the presence of certain compounds that are produced and released in the fish's body. Here are the key factors contributing to this odor:
Fresh fish typically have a milder odor, but as the fish begins to spoil, the breakdown of TMAO into TMA and the activity of bacteria and enzymes intensify the smell. Proper storage, refrigeration, and handling can help minimize the development of strong fishy odors.
Fish naturally have a characteristic "fishy" odor primarily due to the presence of certain compounds that are produced during the decay process and are related to their physiology.
Key Compounds Responsible for Fish Odor
1. Trimethylamine (TMA): Fresh fish contain trimethylamine oxide (TMAO), which helps them manage osmotic pressure in their saline environment. Upon death, bacteria and enzymes convert TMAO into trimethylamine (TMA), which is the main contributor to the fishy smell. This conversion occurs rapidly, especially in cold-water fish like cod, making them smell stronger than freshwater varieties.
2. Cadaverine: Another compound associated with fish odor is cadaverine, which is linked to decay and contributes to the general odor of death and rot.
3. Amines: The smell of fish can also be attributed to various amines produced during the decomposition of proteins and other organic materials within the fish.
In summary, the fishy odor is a natural result of biochemical processes that occur in fish, particularly after they die, and is primarily due to the conversion of TMAO into TMA and the presence of other decay-related compounds.
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