hydrogen sulphide

18 µg per capsule

H2S, like boiled or rotten eggs”

Certified cider flavour standard used to train professional cider tasters to recognize and scale the intensity of H2S character. Hydrogen sulphide is a normal fermentation product of yeast, but excessive concentrations can be formed when fermentation conditions are not optimal or when the cider is contaminated with some types of bacteria. Hydrogen sulphide imparts a sulphury odour, similar to boiled or rotten eggs.

Food grade | free from sensory impurities | extensively tested | safe to smell and taste.

Flavour cards

Flavour standard information

Technical specification

The best way to detect sulphury, sulphidic flavour notes in cider is as follows. Without covering the glass, swirl the sample to release the aroma. Take a single short sniff. Repeat as necessary.
Amount of flavour per capsule
18 µg per capsule
The flavour threshold of hydrogen sulphide in cider is 4 µg / l.
Hydrogen sulphide is a normal fermentation product of yeast - excessive levels of H2S are caused by non-optimal concentrations of amino acids in juice. Hydrogen sulphide can be also be introduced through use of insufficiently-purified carbon dioxide for carbonation and by microbiological spoilage of cider.
Hydrogen sulphide is present in all ciders. Concentrations of H2S vary considerably from one cider to another. H2S is an off-flavour at high concentrations but contributes positively to cider flavour complexity when present in low amounts. Supplementation of juice with ammonium salts prior to fermentation can help minimize formation of H2S. Copper treatment of finished cider can eliminate any H2S formed.
CAS registry number
The CAS registry number for hydrogen sulphide is 7783-06-4.
Other names
  • H2S
  • hydrogen sulfide
  • dihydrogen monosulfide
  • dihydrogen monosulphide
  • hydrogen sulfuric acid
  • hydrogen sulphuric acid
  • sulfur hydride
Hydrogen sulphide is often found in association with other sulphur compounds. Be careful not to overexpose yourself to samples with H2S when evaluating samples containing it. The more you look for it the less likely you are to find it.
Threshold distribution
Capsules per pot
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