PubChem CID · CC0
/ COMPOUND
sulfane
PubChem CID 402Formula H2SMW 34.0860 food sources
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
Research associations
Literature-derived · peer-reviewed sources only · not medical advice
acute lung injury
asthma
brain diseases
cardiotoxicity
chemical and drug induced liver injury
cognition disorders
death, sudden
disease models, animal
dyspnea
gas poisoning
Foods containing this compound
Chicken
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Chicken, broilers or fryers, dark meat, meat and skin, cooked, roasted
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Chicken, broilers or fryers, dark meat, meat only, cooked, fried
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Chicken, broilers or fryers, light meat, meat only, raw
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Chicken, canned, meat only
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Source
Compound data linked to PubChem CID 402, public domain via NCBI. Culinary context + ingredient mappings are maintained by Foodgeist's enrichment fleet and continuously re-matched by the pairings engine. PubChem CID 402
