Table 1.

Selected sulfur volatile compounds and their detection thresholds.

Compound	Aroma Description	Odor Detection Threshold (µg L−1)	References
Hydrogen sulfide	Rotten egg, sewage-like, vegetal	1.1–1.6	[24,26]
Methanethiol	Cooked cabbage, onion, putrefaction, rubber	1.8–3.1	[24,27]
Ethanethiol	Onion, rubber, natural gas, faecal, earthy	1.1	[27,28]
Dimethylsulfide	Asparagus, corn, molasses, boiled cabbage, canned corn, blackcurrant, truffle	25	[28]
Diethylsulfide	Cooked vegetables, onion, garlic, rubber	0.90	[27,28]
Dimethyl disulfide	Cooked cabbage, intense onion	29	[27,28]
Diethyl disulfide	Onion, garlic, burnt rubber	4.3	[27,28]
3-(methylthio)-1-propanol (methionol)	Cauliflower, cabbage, potato	500	[29]