On Thu, 22 Apr 2004 20:38:55 -0500, Mark Lipton >
wrote:

>Vino wrote:
>> What is the chemical that is formed by the metabolism of some
>> component of asparagus that one detects by smell while engaging in a
>> perfectly natural act several hours after eating that food? Is it
>> related to any other chemical compound?
>
>Dimethyl sulfide, a substance not entirely unrelated to hydrogen sulfide
>(the rotten egg smell). For many years, it was believed that not
>everyone excreted it after eating asparagus, as some percentage of
>people reported no detectable smell in their urine. Later on, it was
>established that the only significant difference was that those who
>couldn't smell it were remarkably insensitive to the smell of dimethyl
>sulfide -- lucky dogs! ;-)
>
Thanks for the answer. Strangely enough, I don't find the smell all
that unpleasant. Granted, exposure to it is (hopefully) brief and I'm
sure that I would tire of it (or become insensitive to it as one does
to H2S) after extended exposure. In any case, H2S smells a lot worse.

Vino
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