PubChem CID · CC0
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
Research associations
Literature-derived · peer-reviewed sources only · not medical advice
Foods containing this compound
The chicken (Gallus gallus domesticus) is a domesticated fowl, a subspecies of the Red Junglefowl. As one of the most common and widespread domestic animals, with a population of more than 24 billion in 2003, there are more chickens in the world than any other species of bird. Humans keep chickens primarily as a source of food, consuming both their meat and their eggs.
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
