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Q Du1, L Shen, L Xiu

  • 1Institute of Food and Biological Engineering, Zhejiang Gongshang University, Hangzhou 310035, China. qizhendu@163.com

Food Additives and Contaminants
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Physical Properties of Amines01:26

Physical Properties of Amines

Amines with low molecular weight are usually gaseous at room temperature, while those with high molecular weight are liquid or solids in nature. Usually, low molecular weight amines have a rotten fish-like smell. Diamines typically have a pungent smell. For instance, cadaverine and putrescine, depicted in Figure 1, are two molecules responsible for decaying tissue.