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Why does lemon juice reduce the “fish” odor of sea food — specifically fish?
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$begingroup$
In studying about amines, I read that lemon juice is also used to wash fish because it reacts with the amines on and in the fish to convert the amines to its salt, just reducing the "fishy smell".
I was thinking that it must be the citric acid in lemon juice that somehow reacts with the amines to convert them to their salts.
What is the general chemical reaction of citric acid with amines in fish, and why does this reaction actually reduce the "fishy" smell?
acid-base amines
edited 58 mins ago
andselisk
21k770136
asked 5 hours ago
VisionVision
1114
New contributor
Vision is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
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$endgroup$
add a comment |
$begingroup$
In studying about amines, I read that lemon juice is also used to wash fish because it reacts with the amines on and in the fish to convert the amines to its salt, just reducing the "fishy smell".
I was thinking that it must be the citric acid in lemon juice that somehow reacts with the amines to convert them to their salts.
What is the general chemical reaction of citric acid with amines in fish, and why does this reaction actually reduce the "fishy" smell?
acid-base amines
edited 58 mins ago
andselisk
21k770136
asked 5 hours ago
VisionVision
1114
New contributor
Vision is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
$endgroup$
$begingroup$
It's all about an acid-base reaction: amines are basic. And the amines found in fish are quite volatile. Addition of acid forms non-volatile salts (eg: aminium citrates)
$endgroup$
– The_Vinz
4 hours ago
add a comment |
$begingroup$
In studying about amines, I read that lemon juice is also used to wash fish because it reacts with the amines on and in the fish to convert the amines to its salt, just reducing the "fishy smell".
I was thinking that it must be the citric acid in lemon juice that somehow reacts with the amines to convert them to their salts.
What is the general chemical reaction of citric acid with amines in fish, and why does this reaction actually reduce the "fishy" smell?
acid-base amines
edited 58 mins ago
andselisk
21k770136
asked 5 hours ago
VisionVision
1114
New contributor
Vision is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
$endgroup$
In studying about amines, I read that lemon juice is also used to wash fish because it reacts with the amines on and in the fish to convert the amines to its salt, just reducing the "fishy smell".
I was thinking that it must be the citric acid in lemon juice that somehow reacts with the amines to convert them to their salts.
What is the general chemical reaction of citric acid with amines in fish, and why does this reaction actually reduce the "fishy" smell?
acid-base amines
acid-base amines
edited 58 mins ago
andselisk
21k770136
asked 5 hours ago
VisionVision
1114
New contributor
Vision is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
edited 58 mins ago
andselisk
21k770136
asked 5 hours ago
VisionVision
1114
New contributor
Vision is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
edited 58 mins ago
andselisk
21k770136
edited 58 mins ago
andselisk
21k770136
edited 58 mins ago
andselisk
21k770136
21k770136
asked 5 hours ago
VisionVision
1114
New contributor
Vision is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
asked 5 hours ago
VisionVision
1114
asked 5 hours ago
VisionVision
1114
1114
New contributor
Vision is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
New contributor
Vision is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
$begingroup$
It's all about an acid-base reaction: amines are basic. And the amines found in fish are quite volatile. Addition of acid forms non-volatile salts (eg: aminium citrates)
$endgroup$
– The_Vinz
4 hours ago
add a comment |
$begingroup$
It's all about an acid-base reaction: amines are basic. And the amines found in fish are quite volatile. Addition of acid forms non-volatile salts (eg: aminium citrates)
$endgroup$
– The_Vinz
4 hours ago
$begingroup$
It's all about an acid-base reaction: amines are basic. And the amines found in fish are quite volatile. Addition of acid forms non-volatile salts (eg: aminium citrates)
$endgroup$
– The_Vinz
4 hours ago
$begingroup$
It's all about an acid-base reaction: amines are basic. And the amines found in fish are quite volatile. Addition of acid forms non-volatile salts (eg: aminium citrates)
$endgroup$
– The_Vinz
4 hours ago
add a comment |
1 Answer
1
active
oldest
votes
$begingroup$
There are 2 cases, both related to the acid-base reactions. Both are also partial reasons, why so many fish recipes use lemon juice.
Fish, especially sea fish, naturally contains trimethylamine-N-oxide $ce{(CH3)3N-O}$, that gets after fish death enzymatically reduced to trimethylamine $ce{(CH3)3N}$, the source of ammonia-like fish odour.
In acidic environment, it forms trimethylammonium salts, what eliminates the volatile smelly trimethylamine.
Another source of fishy smell/taste, especially of some sweet water species like carp or catfish, is geosmin, produced after death of some Streptomyces or cyanobacteria cells which gives muddy or earthy taste and the human smell sensors are extremely sensitive to it (5 ppt).
Geosmin is also responsible for smell of the soil after raining. There is speculation the nose sensitivity for geosmin is evolution response for efficiency in searching for water.
Geosmin reportedly breaks in acidic environment.
answered 1 hour ago
PoutnikPoutnik
2,136415
$endgroup$
add a comment |
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1 Answer
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1 Answer
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$begingroup$
There are 2 cases, both related to the acid-base reactions. Both are also partial reasons, why so many fish recipes use lemon juice.
Fish, especially sea fish, naturally contains trimethylamine-N-oxide $ce{(CH3)3N-O}$, that gets after fish death enzymatically reduced to trimethylamine $ce{(CH3)3N}$, the source of ammonia-like fish odour.
In acidic environment, it forms trimethylammonium salts, what eliminates the volatile smelly trimethylamine.
Another source of fishy smell/taste, especially of some sweet water species like carp or catfish, is geosmin, produced after death of some Streptomyces or cyanobacteria cells which gives muddy or earthy taste and the human smell sensors are extremely sensitive to it (5 ppt).
Geosmin is also responsible for smell of the soil after raining. There is speculation the nose sensitivity for geosmin is evolution response for efficiency in searching for water.
Geosmin reportedly breaks in acidic environment.
answered 1 hour ago
PoutnikPoutnik
2,136415
$endgroup$
add a comment |
$begingroup$
There are 2 cases, both related to the acid-base reactions. Both are also partial reasons, why so many fish recipes use lemon juice.
Fish, especially sea fish, naturally contains trimethylamine-N-oxide $ce{(CH3)3N-O}$, that gets after fish death enzymatically reduced to trimethylamine $ce{(CH3)3N}$, the source of ammonia-like fish odour.
In acidic environment, it forms trimethylammonium salts, what eliminates the volatile smelly trimethylamine.
Another source of fishy smell/taste, especially of some sweet water species like carp or catfish, is geosmin, produced after death of some Streptomyces or cyanobacteria cells which gives muddy or earthy taste and the human smell sensors are extremely sensitive to it (5 ppt).
Geosmin is also responsible for smell of the soil after raining. There is speculation the nose sensitivity for geosmin is evolution response for efficiency in searching for water.
Geosmin reportedly breaks in acidic environment.
answered 1 hour ago
PoutnikPoutnik
2,136415
$endgroup$
add a comment |
$begingroup$
There are 2 cases, both related to the acid-base reactions. Both are also partial reasons, why so many fish recipes use lemon juice.
Fish, especially sea fish, naturally contains trimethylamine-N-oxide $ce{(CH3)3N-O}$, that gets after fish death enzymatically reduced to trimethylamine $ce{(CH3)3N}$, the source of ammonia-like fish odour.
In acidic environment, it forms trimethylammonium salts, what eliminates the volatile smelly trimethylamine.
Another source of fishy smell/taste, especially of some sweet water species like carp or catfish, is geosmin, produced after death of some Streptomyces or cyanobacteria cells which gives muddy or earthy taste and the human smell sensors are extremely sensitive to it (5 ppt).
Geosmin is also responsible for smell of the soil after raining. There is speculation the nose sensitivity for geosmin is evolution response for efficiency in searching for water.
Geosmin reportedly breaks in acidic environment.
answered 1 hour ago
PoutnikPoutnik
2,136415
$endgroup$
There are 2 cases, both related to the acid-base reactions. Both are also partial reasons, why so many fish recipes use lemon juice.
Fish, especially sea fish, naturally contains trimethylamine-N-oxide $ce{(CH3)3N-O}$, that gets after fish death enzymatically reduced to trimethylamine $ce{(CH3)3N}$, the source of ammonia-like fish odour.
In acidic environment, it forms trimethylammonium salts, what eliminates the volatile smelly trimethylamine.
Another source of fishy smell/taste, especially of some sweet water species like carp or catfish, is geosmin, produced after death of some Streptomyces or cyanobacteria cells which gives muddy or earthy taste and the human smell sensors are extremely sensitive to it (5 ppt).
Geosmin is also responsible for smell of the soil after raining. There is speculation the nose sensitivity for geosmin is evolution response for efficiency in searching for water.
Geosmin reportedly breaks in acidic environment.
answered 1 hour ago
PoutnikPoutnik
2,136415
edited 25 mins ago
answered 1 hour ago
PoutnikPoutnik
2,136415
answered 1 hour ago
PoutnikPoutnik
2,136415
answered 1 hour ago
PoutnikPoutnik
2,136415
2,136415
add a comment |
add a comment |
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$begingroup$
It's all about an acid-base reaction: amines are basic. And the amines found in fish are quite volatile. Addition of acid forms non-volatile salts (eg: aminium citrates)
$endgroup$
– The_Vinz
4 hours ago