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Hydrogen sulfide: Difference between revisions
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Hydrogen sulfide (H<sub>2</sub>S), or just "sulfide" is a microbe-derived off flavor. It is the most common of a group of fermentation products known as volatile sulfur compounds (VSCs). Sulfide aroma and flavor is often described as sulfurous like rotten eggs, "rhino farts", sewer, or volcanic gas. It is also sometimes called a "[[reductive]]" aroma because it is more likely to accumulate under low-oxygen conditions.<ref name="Jastrzembski"/> | Hydrogen sulfide (H<sub>2</sub>S), or just "sulfide" is a microbe-derived off flavor. It is the most common of a group of fermentation products known as volatile sulfur compounds (VSCs). Sulfide aroma and flavor is often described as sulfurous like rotten eggs, "rhino farts", sewer, or volcanic gas. It is also sometimes called a "[[reductive]]" aroma because it is more likely to accumulate under low-oxygen conditions.<ref name="Jastrzembski"/> | ||
Sulfide is one of the most common off flavors that occurs in [[wine]] and [[cider]]. It can also occur in [[beer]] and other [[fermented beverages]].<ref>Smith B. [http://beersmith.com/blog/2018/11/05/sulfur-and-rotten-egg-aromas-in-beer-off-flavors-in-home-brewing/ Sulfur and rotten egg aromas in beer – off flavors in home brewing.] BeerSmith Brewing Blog. Published 2018. Accessed July 2020.</ref> In fact, a slight note of sulfide may be acceptable in some styles of lager. The recognition threshold of sulfide is about 1-2 µg/L (parts per billion) and even lower levels can play a role in aroma complexity, or mask desirable aromas.<ref name="oka">Oka K, Hayashi T, Matsumoto N, Yanase H. [https://pdfs.semanticscholar.org/4c99/c9be2c401ada550eb779b865ab695c8df000.pdf Decrease in hydrogen sulfide content during the final stage of beer fermentation due to involvement of yeast and not carbon dioxide gas purging.] ''J Biosci Bioeng.'' 2008;106(3):253–257.</ref><ref name="Kaiser">Kaiser | Sulfide is one of the most common off flavors that occurs in [[wine]] and [[cider]]. It can also occur in [[beer]] and other [[fermented beverages]].<ref>Smith B. [http://beersmith.com/blog/2018/11/05/sulfur-and-rotten-egg-aromas-in-beer-off-flavors-in-home-brewing/ Sulfur and rotten egg aromas in beer – off flavors in home brewing.] BeerSmith Brewing Blog. Published 2018. Accessed July 2020.</ref> In fact, a slight note of sulfide may be acceptable in some styles of lager. The recognition threshold of sulfide is about 1-2 µg/L (parts per billion) and even lower levels can play a role in aroma complexity, or mask desirable aromas.<ref name="oka">Oka K, Hayashi T, Matsumoto N, Yanase H. [https://pdfs.semanticscholar.org/4c99/c9be2c401ada550eb779b865ab695c8df000.pdf Decrease in hydrogen sulfide content during the final stage of beer fermentation due to involvement of yeast and not carbon dioxide gas purging.] ''J Biosci Bioeng.'' 2008;106(3):253–257.</ref><ref name="Kaiser">Kaiser KJ. [https://brocku.ca/ccovi/wp-content/uploads/sites/125/Karl-Kaiser-Controlling-reductive-red-wine-aroma-2010-.pdf Controlling reductive wine aromas.] CCOVI lecture series presented at: Brock University; Feb 1, 2010; St. Catharines, Ontario. Accessed July 2020.</ref><ref name="Butzke"/><ref>[https://www.osha.gov/SLTC/hydrogensulfide/hazards.html Hydrogen sulfide hazards.] Occupational Safety and Health Administration (OSHA). Accessed March 2020.</ref><ref>National Research Council (US) Committee on Acute Exposure Guideline Levels. [https://www.ncbi.nlm.nih.gov/books/NBK208170/ Hydrogen sulfide acute exposure guideline levels.] ''Acute Exposure Guideline Levels for Selected Airborne Chemicals.'' 9th ed. Washington (DC): National Academies Press (US); 2010.</ref><ref>[https://www.atsdr.cdc.gov/toxguides/toxguide-114.pdf "ToxGuide™ for Hydrogen Sulfide H<sub>2</sub>S"] Agency for Toxic Substances and Disease Registry (ATSDR). December 2016.</ref><ref>[http://www.extension.iastate.edu/Publications/PM1963A.pdf Odor perception and physiological response.] The Science of Smell Part 1. Iowa State University. May 2004.</ref><ref>[https://www.aroxa.com/wine/wine-flavour-standard/hydrogen-sulphide/ "hydrogen sulphide."] aroxa. Accessed March 2020.</ref> | ||
Washington (DC): National Academies Press (US); 2010.</ref><ref>[https://www.atsdr.cdc.gov/toxguides/toxguide-114.pdf "ToxGuide™ for Hydrogen Sulfide H<sub>2</sub>S"] Agency for Toxic Substances and Disease Registry (ATSDR). December 2016.</ref><ref>[http://www.extension.iastate.edu/Publications/PM1963A.pdf Odor perception and physiological response.] The Science of Smell Part 1. Iowa State University. May 2004.</ref><ref>[https://www.aroxa.com/wine/wine-flavour-standard/hydrogen-sulphide/ "hydrogen sulphide."] aroxa. Accessed March 2020.</ref> | |||
The odor threshold is well below the threshold for human toxicity, and therefore safety is generally not a concern.<ref>Guidotti, TL. [https://journals.sagepub.com/doi/pdf/10.1177/1091581810384882 "Hydrogen Sulfide: Advances in Understanding Human Toxicity."] ''International Journal of Toxicology.'' 2010. 29(6) pp. 569-581.</ref> | The odor threshold is well below the threshold for human toxicity, and therefore safety is generally not a concern.<ref>Guidotti, TL. [https://journals.sagepub.com/doi/pdf/10.1177/1091581810384882 "Hydrogen Sulfide: Advances in Understanding Human Toxicity."] ''International Journal of Toxicology.'' 2010. 29(6) pp. 569-581.</ref> | ||