hydrogen sulfide

sulfurous sulfide Key food odorant

Found in 375 ingredients across the CompKitchen flavor graph.

Look up another compound — search by name, CAS number, PubChem CID, or FEMA #.

2D Lewis Structure

Formula: H2S
Molecular weight: 34.08 g/mol
PubChem CID: 402 — full record on PubChem

Key food odorant (individualist)

Dunkel et al. 2014

Identified in the meta-analysis of 227 food samples as one of 151 individualist odorants — appears in <5% of foods, carries the diagnostic signature of specific ingredients.

Source: Angew. Chem. Int. Ed. 2014, 53, 7124–7143

Properties

Odor description: rotten eggs
Odor threshold — orthonasal, in clean water: 10.0 ppb 1 published value · see all 5 with sources
Volatility: high
CAS number: 7783-06-4

Regulatory · United States

FEMA GRAS — Generally Recognized As Safe for flavoring use

✓ Exact match

FEMA number: 3780
GRAS publication: GRAS 16
FEMA primary name: HYDROGEN SULFIDE

Use-level matrix not extracted for this substance — check the source publication for current ppm guidance.

Source: FEMA GRAS publications 1-33.

How this molecule is described

Sources disagree about odour more often than they disagree about chemistry. Rather than show one answer, here is every description on file with how many ingredient records carry it.

Descriptions on file

Ordered by how many independent descriptor streams give each wording, then by how often it appears. The bar is still replication — one source copied onto many ingredients scores high there — so the two can disagree.

rotten eggs shown above Flavornet Cas, Flavornet Name, Flavordb Odor Column 3 sources agree

—

rotten egg FlavorDB 2.0

341

egg, rotten FlavorDB 2.0

reductive aroma, rotten egg, rotten eggs, rotten egg-like FlavorDB 2.0

sulfurous FlavorDB 2.0

Bars are the share of ingredient records carrying each description. High agreement means the sources replicate each other — not necessarily that they are right.

Published thresholds

5 measured values from the literature. Grouped by what was actually measured — a threshold smelled in clean water, tasted in the mouth, or measured in a real food are three different quantities and are not pooled.

Orthonasal, in clean water

10.0 ppb

The reference measurement — smelled in water. OAV is computed against this.

Threshold	Matrix	Source	Paper
10.0 ppb SIDA	water	Rychlik 1998 · 1 studies	—

In a food matrix

3.0 ppb – 3003 ppb

Measured in a real food, where the matrix shifts detection — not a clean-water value.

Threshold	Matrix	Source	Paper
3.0 ppb	water (food: fish)	Literature corpus	22059567, 22416694, 31554058 +3
3003 ppb	water (food: garlic)	Literature corpus	22059567, 22416694, 31554058 +3

In air

0.005 ppb – 0.410 ppb

Airborne detection — not comparable to a water threshold.

Threshold	Matrix	Source	Paper
0.005 ppb	air (food: reference standard (air))	Literature corpus	22059567, 22416694, 31554058 +3
0.410 ppb	air	Nagata 2003	—

Only values we can attribute are listed. Where a compendium's licence does not permit public attribution its figures are omitted here, so every number on this page traces to a citable source.

Where you'd actually smell it

Odor Activity Value = measured concentration ÷ odor threshold (10.0 ppb, the engine's canonical value — see the 5 published values). OAV ≥ 1 = perceptible.

Food	Concentration (ppb)	OAV	Source
fish	1.0	0.10	Corpus paper
garlic	1.0	0.10	Corpus paper

Concentrations from PubMed Central Open Access papers (free literature corpus, MIT-style licensed). Copper = OAV ≥ 10 (strongly perceptible). Green = OAV ≥ 1 (perceptible).

Found in

Measured impact first, then profile share

Every ingredient known to contain hydrogen sulfide. Ingredients with a measured concentration come first, ranked by odour activity; the rest follow by how large a share of that ingredient's profile this molecule is. The figure beside each is how many different compounds that ingredient has in total — not the concentration of hydrogen sulfide in it. Full concentrations are in the OAV table above.

158 cmpds

318 cmpds

6 cmpds

19 cmpds