During testing with purified test compounds and real - world salmon and beef samples, the nose was selective and sensitive for cadaverine, even at low levels. (sciencedaily.com)
Increase in putrescine & esp cadaverine enhances histamine (allergy response) & forms carcinogenic nitrosamines w / nitrite in meat products. (biomeonboardawareness.com)
When food begins to rot, the smell that we find repulsive comes from a compound known as cadaverine. (sciencedaily.com)