Trimethylamine is a colorless gas that has a fishy smell at low concentrations and changes to an ammonia-like smell at high concentrations. Transported in liquid form under its own vapor pressure. Exposure to unrestricted liquids may cause frostbite due to evaporative cooling or chemical burns. The gas is corrosive and dissolves in water to form a flammable and corrosive solution. Gas is suffocation produced by air displacement. Generates toxic nitrogen oxides when burned. Prolonged exposure to high temperatures can cause the container to violently rupture and explode. Long-term inhalation of low concentrations or short-term inhalation of high concentrations can have adverse health effects.
Trimethylamine is a tertiary amine, an ammonia in which each hydrogen atom is replaced by a methyl group. It has the effects of human xenobiotic metabolites and E. coli metabolites. It is a tertiary amine and belongs to the methylamine class. It is the conjugate base of trimethylammonium.
Trimethylamine is a metabolite found or produced in E. coli .
Food additive categories
Flavoring or adjuvant
Source/purpose
Used in organic synthesis, as an insect attractant, and as a warning gas in natural gas
Also used as a flotation agent; it is a natural decomposition product of plants and animals
Found in the following foods:
- baked goods
- condiments, condiments
- frozen dairy products
- Gelatin, pudding
- Meat products
- non-alcoholic beverages
- gummies
- Snack foods
