Question

Fishy taint in butter is developed due to the decomposition of lecithin to:

• A. Ammonia
• B. 3-butanol
• C. 1-3 diamine hydrochloride
• D. Trimethylamine

Hint:

Fishy taint: trimethylamine.
From lecithin decomposition.
Off-flavour in butter.

Answer 1

The Correct Option is D

Step 1: Understanding the Concept:
Fishy taint is an off-flavour in butter.
It is caused by the breakdown of specific compounds.
Step 2: Key Formula or Approach:
No specific formula.
Need to know the cause of fishy taint.
Step 3: Detailed Explanation:
Fishy taint is due to the decomposition of lecithin.
Lecithin is broken down to trimethylamine.
Trimethylamine has a fishy odour.
Ammonia is not responsible.
3-butanol is not a decomposition product.
1-3 diamine hydrochloride is not formed.
Thus, trimethylamine is the correct compound.
Step 4: Final Answer:
Fishy taint is due to trimethylamine.
Hence, the correct option is (D). \bigskip