Why does lemon juice reduce the “fish” odor of sea food — specifically fish?Why do Organolithium or Grignard reagents act as nucleophiles and not as bases with aldehydes and ketonesWhy do sodium halides react so differently with sulfuric acid?Could neutralisation of safe chemicals produce dangerous ones?Sodium cyanoborohydride and iminium reductionsReaction of citric acid and calcium chlorideDistinguishing Test for Organic CompoundspH level of fabric with regard to inhibiting fungal growthWhat are the products of the reaction between methanamine and nitrous acid?Simple experiment to do at home that involves acids and bases?Can amines in acidic medium last for long?
What kind of SATA connector is this?
Can't find the release for this wiring harness connector
51% attack - apparently very easy? refering to CZ's "rollback btc chain" - How to make sure such corruptible scenario can never happen so easily?
In books, how many dragons are there in present time?
Smallest Guaranteed hash collision cycle length
return tuple of uncopyable objects
Why are solar panels kept tilted?
Does Lawful Interception of 4G / the proposed 5G provide a back door for hackers as well?
Why do I get two different answers when solving for arclength?
using `is` operator with value type tuples gives error
Is it possible to create different colors in rocket exhaust?
Could there be a material that inverts the colours seen through it?
Trim trailing zeroes off a number extracted by jq
Do Life Drain attacks from wights stack?
Why does the headset man not get on the tractor?
What is the largest number of identical satellites launched together?
Why does lemon juice reduce the "fish" odor of sea food — specifically fish?
Is there ever any indication in the MCU as to how Spider-Man got his powers?
Would an 8% reduction in drag outweigh the weight addition from this custom CFD-tested winglet?
CPLD based Pierce oscillator
Does gravity affect the time evolution of a QM wave function?
What's the difference between "за ... от" and "в ... от"?
Area under the curve - Integrals (Antiderivatives)
Is Germany still exporting arms to countries involved in Yemen?
Why does lemon juice reduce the “fish” odor of sea food — specifically fish?
Why do Organolithium or Grignard reagents act as nucleophiles and not as bases with aldehydes and ketonesWhy do sodium halides react so differently with sulfuric acid?Could neutralisation of safe chemicals produce dangerous ones?Sodium cyanoborohydride and iminium reductionsReaction of citric acid and calcium chlorideDistinguishing Test for Organic CompoundspH level of fabric with regard to inhibiting fungal growthWhat are the products of the reaction between methanamine and nitrous acid?Simple experiment to do at home that involves acids and bases?Can amines in acidic medium last for long?
$begingroup$
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 49 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.
$endgroup$
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 49 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 49 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 49 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 49 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 49 mins ago
andselisk
21k770136
edited 49 mins ago
andselisk
21k770136
edited 49 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 |
Your Answer
StackExchange.ready(function()
var channelOptions =
tags: "".split(" "),
id: "431"
;
initTagRenderer("".split(" "), "".split(" "), channelOptions);
StackExchange.using("externalEditor", function()
// Have to fire editor after snippets, if snippets enabled
if (StackExchange.settings.snippets.snippetsEnabled)
StackExchange.using("snippets", function()
createEditor();
);
else
createEditor();
);
function createEditor()
StackExchange.prepareEditor(
heartbeatType: 'answer',
autoActivateHeartbeat: false,
convertImagesToLinks: false,
noModals: true,
showLowRepImageUploadWarning: true,
reputationToPostImages: null,
bindNavPrevention: true,
postfix: "",
imageUploader:
brandingHtml: "Powered by u003ca class="icon-imgur-white" href="https://imgur.com/"u003eu003c/au003e",
contentPolicyHtml: "User contributions licensed under u003ca href="https://creativecommons.org/licenses/by-sa/3.0/"u003ecc by-sa 3.0 with attribution requiredu003c/au003e u003ca href="https://stackoverflow.com/legal/content-policy"u003e(content policy)u003c/au003e",
allowUrls: true
,
onDemand: true,
discardSelector: ".discard-answer"
,immediatelyShowMarkdownHelp:true
);
);
Vision is a new contributor. Be nice, and check out our Code of Conduct.
Sign up or log in
StackExchange.ready(function ()
StackExchange.helpers.onClickDraftSave('#login-link');
);
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Post as a guest
Required, but never shown
StackExchange.ready(
function ()
StackExchange.openid.initPostLogin('.new-post-login', 'https%3a%2f%2fchemistry.stackexchange.com%2fquestions%2f115219%2fwhy-does-lemon-juice-reduce-the-fish-odor-of-sea-food-specifically-fish%23new-answer', 'question_page');
);
Post as a guest
Required, but never shown
1 Answer
1
active
oldest
votes
1 Answer
1
active
oldest
votes
active
oldest
votes
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 |
$begingroup$
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 17 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 |
Vision is a new contributor. Be nice, and check out our Code of Conduct.
Vision is a new contributor. Be nice, and check out our Code of Conduct.
Vision is a new contributor. Be nice, and check out our Code of Conduct.
Vision is a new contributor. Be nice, and check out our Code of Conduct.
Thanks for contributing an answer to Chemistry Stack Exchange!
- Please be sure to answer the question. Provide details and share your research!
But avoid …
- Asking for help, clarification, or responding to other answers.
- Making statements based on opinion; back them up with references or personal experience.
Use MathJax to format equations. MathJax reference.
To learn more, see our tips on writing great answers.
Sign up or log in
StackExchange.ready(function ()
StackExchange.helpers.onClickDraftSave('#login-link');
);
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Post as a guest
Required, but never shown
StackExchange.ready(
function ()
StackExchange.openid.initPostLogin('.new-post-login', 'https%3a%2f%2fchemistry.stackexchange.com%2fquestions%2f115219%2fwhy-does-lemon-juice-reduce-the-fish-odor-of-sea-food-specifically-fish%23new-answer', 'question_page');
);
Post as a guest
Required, but never shown
Sign up or log in
StackExchange.ready(function ()
StackExchange.helpers.onClickDraftSave('#login-link');
);
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Post as a guest
Required, but never shown
Sign up or log in
StackExchange.ready(function ()
StackExchange.helpers.onClickDraftSave('#login-link');
);
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Post as a guest
Required, but never shown
Sign up or log in
StackExchange.ready(function ()
StackExchange.helpers.onClickDraftSave('#login-link');
);
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Post as a guest
Required, but never shown
Required, but never shown
Required, but never shown
Required, but never shown
Required, but never shown
Required, but never shown
Required, but never shown
Required, but never shown
Required, but never shown
$begingroup$
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