Chemical Studies on the Substance of Fish Smell I. Substances concerned with Fishy Smell and Matural Coloration of Fish-Oil

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The characteristic fishy smell of fish-oil is consindred from the actual circumstances of the ordinary fish-oil squecze method to be attributable to trimethylamine which is produced by the reduction of trimethylaminoxide when fish-oil come to rancidity. Trimpethylamine-oxide, the substance of fish smell, dissolved into oil during the process of squeczc and makes its appearance in fish-oil. We can presume that there is a certain relation between trimethylamine and the natural coloration of fish-oil, on the ground of our experience, of the fact that pure odourless yalk-lecithin becomes to give off intense smell of trimethylamine in proportion as its color changes from pale yellow to red-brown while it is preserved for some time. So we tested the cffoct of trimethylamine upon herring oil, Soja bean oil and mxed fatty acid ester of olive oil which does nol contain highly-unsaturated-fatty-acid and found that herring oil became red-brown and olive-oil-mixed fatty acid ester became yellow, and at the same time the iodine value decreased. Moreover, we have isolated ccrtain pyridine group bad smell from the oil of oil-flatfish, and found that the present substance is one of the fator of fishy smell.
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