Molecular structure
sulfane
Cooking relevance
Hydrogen sulfide (H₂S, PubChem CID 402) is a volatile sulfur compound that emerges during cooking of sulfur-containing foods. It contributes savory, umami-adjacent aromas in cooked dishes, particularly in slow-braised meats and fermented preparations. While pungent in isolation, controlled presence enhances depth in stocks and aged products.
- aroma
- pungent · savory · sulfurous · umami-adjacent
- culinary role
- byproduct of sulfur amino acid breakdown; develops in slow cooking and fermentation
- mass spectra
- 1 experimental spectra
Mass spectrum
A real measured fragmentation pattern
Sensory signature
How this molecule tastes and smells · gold is measured, dashed is a model estimate
Research associations
Literature-derived · peer-reviewed sources only · not medical advice
Foods containing this compound
Verified Data
Compound identity and culinary context are continuously cross-referenced across open scientific databases and maintained by Foodgeist's enrichment pipeline.
The Geist can be wrong. Some flavor, taste, and pairing values are model-predicted, not lab-measured.
























