Unpleasant smelling biogenic amine from the amino acid ornithine. It develops (like cadaverine) during the decay of proteins (lat. putrescere = to putrefy, rot). In food chemistry, the content gives an indication of the freshness of meat. The substance promotes the growth of plant shoots. Putrescine can also be found in wine, although this is often the case together with histamine. In higher amounts this indicates poor hygiene during winemaking.
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Thorsten Rahn
Restaurantleiter, Sommelier, Weindozent und Autor; Dresden