Work

Insight into the mystery of Pheretima smells worse exposed to water: Identification, type, and volatility of stenchy odor

Year: 2024

Type: article

Abstract: and warm soaking. The results showed that the fishy and smoky odor of Pheretima were heavier, attributed to the components such as dimethyl trisulfide, TMA, and guaiacol. When Pheretima was exposed to hot water, the fishy odor increased sharply. Dimethyl trisulfide and TMA were the key odor components, especially the exposure of TMA increased by 2∼3 times after warm soaking. The volatilization rate of n-hexanal, TMA, dimethyl trisulfide and other components was found to be highly volatile, and the volatilization rate at 75 °C was 2.5 times that at room temperature. This study proved for the first time that stenchy odor substances include two categories: water-soluble and liposoluble. And found that the water-soluble odor components accelerate their exposure and volatilization in warm water, which is the scientific principle of "Pheretima smells worse exposed to water".

Source: Heliyon

DOI: 10.1016/j.heliyon.2024.e37700