The influence of trimethylamine on the concentration/odour intensity relations in hexanal.

Hexanal and trimethylamine are products formed in the process of fish deterioration and it is believed that both these substances contribute somehow to the typical off-flavour developing in the course of this process. In aqueous hexanal solutions and in hexanal solutions with added trimethylamine the intensity differences in the odour of hexanal and the difference thresholds for hexanal solutions were determined.