hydrogen sulphide

18 µg per capsule

H2S, like boiled or rotten eggs”

Certified water flavour standard used to train professional tasters to recognize and scale the intensity of H2S character. Hydrogen sulphide is formed by anaerobic sulphate-reducing bacteria or as a result of electrochemical corrosion of pipework. It imparts an unpleasant sulphury odour to water, reminscent of 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 hydrogen sulphide in water 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 water is 4 µg / l.
H2S is formed by anaerobic sulphate-reducing bacteria from sulphate, by Clostridium or Bacillus from sulphite or proteins, or by electrochemical action through corrosion of pipes in systems with very low flow rates.
H2S imparts an unpleasant sulphury note to water. H2S is easily oxidized to less odour-active species, so its presence is indicative of the failure of water treatment processes or post-treatment contamination.
CAS registry number
The CAS registry number of H2S is 7783-06-4.
Other names
  • H2S
  • hydrogen sulfide
  • dihydrogen monosulfide
  • dihydrogen monosulphide
  • hydrogen sulfuric acid
  • hydrogen sulphuric acid
  • sulfur hydride
H2S is often found in association with other sulphur compounds such as methanethiol and dimethyl trisulphide. Be careful not to overexpose yourself to samples with H2S. The more you look for it the less likely you are to find it.
Threshold distribution
Capsules per pot
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