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Smell events are often sporadic and episodic in nature (based on diet over the previous 24 hours), making it often difficult to diagnose by smell alone. Some people with trimethylaminuria report having a strong odor all the time, but there has not been any evidence apart from self reported symptoms that this is the case.
Symptoms typically occur within 10–30 minutes of ingesting the fish and generally are self-limited. People with asthma are more vulnerable to respiratory problems such as wheezing or bronchospasms. However, symptoms may show over two hours after eating a spoiled dish. They usually last for about 10 to 14 hours, and rarely exceed one to two days.
The escolar, Lepidocybium flavobrunneum, a species of fish in the family Gempylidae, is found in deep (200–885 metres, or 656–2,904 ft) tropical and temperate waters around the world. It is also known as snake mackerel , walu walu ( Hawaiian , sometimes written waloo ), and is sometimes sold as " butterfish " or " white tuna ".
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When hosting a dinner party, lingering odors from long hours of cooking in the kitchen can be an issue. Cooking odors from fish, onion, garlic, burnt foods and fried foods can last especially long ...
[37] [38] [39] TMA is the same compound that is predominantly responsible for the smell of decomposing fish. [37] [38] The diamines putrescine and cadaverine, which are the decarboxylation products of arginine and lysine amino acid metabolism, respectively, are also present in BV and may contribute to the fishy smell of the condition as well. [37]
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Smell test: The literal smell test involves a cotton swatch being dipped in a solution made from a detergent sheet dissolved in four cups of 70-75°F water. After soaking for 30 minutes, the ...