M. pointed out that there's a third component in the TGRWT pairing: trimethyl amine. A quick google search showed that it's a compound associated with some utterly nasty smells:
"Trimethylamine is a product of decomposition of plants and animals. It is the substance mainly responsible for the fishy odor often associated with fouling fish, bacterial vagina infections, and bad breath." (From wikipedia)
According to our trusted Good Scents Company trimethyl amine occurs naturaly in cocoa and caviar. As do the previously mentioned substances. As for other ingredients that share the components, the list has been drastically reduced to five other foodstuffs: beer, cheese, fish, cofee and whiskey.
Just in case anyone was wondering about the previous list, it included: apple, arctic bramble, banana, beans, beef, beer, bilberry, brandy, bread, cabbage, carrot, caviar, cheeses, chicken, cider, clary sage, coffee, cranberry, currant, eucalyptus, fish, grape, guava, honey, hop oil, milk, peanut, peas, pecan, pork, potato, potato chip, soya bean, tea, tomato, turkey, whiskey and wine.
miércoles, 21 de noviembre de 2007
Suscribirse a:
Enviar comentarios (Atom)
3 comentarios:
Cocoa refers to cocoa particles & cocoa butter. White chocolat does not contain cocoa particles so it is possible that the particles contain valeraldehyde, butyraldehyde and trimethyl amine and not the butter. I googled for the white chocolat's CAS number (8002-31-1) without results.
M. (not Martin)
I'm looking into the whole amine thing now... You've sparked a whole new direction...
I wrote the white chocolate's CAS number , I meant the cocoa butter's CAS number.
M.
Publicar un comentario