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Abstract
1. The sensory qualities of “crabby”, “fishy” tainted eggs are closely similar to those of an aqueous solution of trimethylamine (1× 10‐2μg/g).
2. The odour threshold of trimethylamine in water is 5 ± 1 × 10‐4 μg/g.
3. The taint occurs in eggs which contain more than 0.8 μg/g trimethylamine. The reasons why this concentration is higher than that in water are discussed.