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?

Remember, I warned everyone that it is OT.

Vino
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>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?

Asparagine

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! ;-)

Mark Lipton

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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Salut/Hi Vino,

le/on Fri, 23 Apr 2004 05:40:10 GMT, tu disais/you said:-

>>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,
[snip]
>>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.

Nor do I. In fact I'm so keen on asparagus, that I'm happy to be reminded,
several hours later, of the pleasure I have had in eating it!

Dragging this kicking and screaming back on topic, we did in fact cook some
asparagus last night, served in an asparagus and blue cheese quiche as an
entree in a 5 course meal for some friends (modesty forbids me commenting on
the quiche). Given its somewhat fearsome reputation as a difficult match -
admittedly not up to jerusalem artichokes, but none the less fussy - and not
having any Alsace muscat (the choice of many French), I served it with a top
Bergerac, Moulin des Dames white from Ch Tour des Gendres 1999. The wine was
a good mid gold, almost the colour of a sauternes, but with almost no
oxidation either on mouth or nose. I had decanted it about 1 1/2 hours
before hand and it was showing really well. The match was _excellent_.

>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.

Agreed. Though H2S is as nothing compared to the impurities in C2S. Or
worse, ethyl mercaptan.
--
All the Best
Ian Hoare
http://www.souvigne.com
mailbox full to avoid spam. try me at website

Hello Ian,

Ian Hoare > wrote in message >. ..
> Salut/Hi Vino,
>
> le/on Fri, 23 Apr 2004 05:40:10 GMT, tu disais/you said:-
>
[snip]
>
> Dragging this kicking and screaming back on topic, we did in fact cook some
> asparagus last night, served in an asparagus and blue cheese quiche as an
> entree in a 5 course meal for some friends (modesty forbids me commenting on
> the quiche). Given its somewhat fearsome reputation as a difficult match -
> admittedly not up to jerusalem artichokes, but none the less fussy - and not
> having any Alsace muscat (the choice of many French), I served it with a top
> Bergerac, Moulin des Dames white from Ch Tour des Gendres 1999. The wine was
> a good mid gold, almost the colour of a sauternes, but with almost no
> oxidation either on mouth or nose. I had decanted it about 1 1/2 hours
> before hand and it was showing really well. The match was _excellent_.
>

Would you be willing to share the recipe? The local asparagus is
hitting the shelves and it sounds like a yummy dish. I recall one my
mom used to make with asparagus, hard boiled eggs and sausage, a very
1970's casserole, but boy was it good.

Thanks,
Tom AZ

Salut/Hi Tom,

le/on 23 Apr 2004 11:30:09 -0700, tu disais/you said:-
>> Dragging this kicking and screaming back on topic, we did in fact cook some
>> asparagus last night, served in an asparagus and blue cheese quiche as an
>> entree in a 5 course meal for some friends (modesty forbids me commenting on
>> the quiche).

>Would you be willing to share the recipe?
I'm always willing to share recipes, the only problems comes about whether
such a thing is on topic. I take the view that if it follows on as part of a
thread, and it's not too frequent, it's OK. Especially as most of the
rec.food. NGs are pretty dire.

>The local asparagus is hitting the shelves and it sounds like a yummy dish.

I love it and it always goes down well. You need a very well flavoured blue,
don't know what you have available in the Seattle area, but if you can get a
good gorgonzola, with plenty of flavour, it would be fine. If your blue
cheese is light in flavour, use more, and cut down on the cream cheese.

This is not particularly substantial as it's designed to be used as a
"starter" (between soup and main dish) as part of a five course meal. I
prefer green asparagus to white, which is one of the VERY few things Michael
Pronay and I disagree strongly about!

@@@@@ Now You're Cooking! Export Format

Asparagus And Blue Cheese Quiche

cheese/eggs, french, starters, tarts, vegetables

----AMERICAN UNITS----
8 oz pastry; *
1 oz blue cheese (good)
1 1/2 oz cream cheese (philadelphia)
7 fl oz made up to with half & half
8 oz asparagus; peeled & cooked
----METRIC UNITS----
250 gm pastry; *
30 gm blue cheese
45 gm cream cheese
200 ml made up to with half & half
250 gm asparagus; peeled & cooked
----COMMON----
3 medium eggs
1 salt, pepper & cayenne

NB* As usual, the weight of pastry is the weight of flour used to
make it.

Roll out the pastry and line a 9" flan ring. Bake blind as usual at
a high temperature (400 for 8-9 mins weighted down then a futher 2-3
mins just to colour lightly). Meanwhile, mash the cheeses together,
put into a measuring jug and make up to volume with cream or cream
and milk. Beat hard with the eggs (food processor). Season to taste
with salt, pepper and cayenne as usual.
The asparagus should have been peeled/trimmed as usual and boiled in
strongly salted water until just tender - for really freshly picked
asparagus <15 minutes will suffice. Immediately remove from water and
separate on a paper towel to cool quickly. When cold, cut into 2"
lengths and spread out on the flan base. Pour over the custard and
bake in a moderate oven (375F) for around 30 minutes until nicely
set. Serve warm (not cold or too hot).

Recipe IMH c/o Le MarYol BBS Fido 2:324/151.4

Yield: 6 servings


** Exported from Now You're Cooking! v5.62 **


--
All the Best
Ian Hoare
http://www.souvigne.com
mailbox full to avoid spam. try me at website

"Vino" > wrote in message
...

> In any case, H2S smells a lot worse.

H2S is also a _lot_ more poisonous!

Tom S

"Tom S" > wrote in message
. com...
>
> "Vino" > wrote in message
> ...
>
> > In any case, H2S smells a lot worse.
>
> H2S is also a _lot_ more poisonous!
>
> Tom S
>
Hydrogen sulfide is actually more poisonous than hydrogen cyanide, I
believe. However, H2S poisoning can be reversed by artificial
repiration if applied quickly enough unlike cyanide.

There is one consoling feature I suppose, you stop noticing the
unpleasant smell once the concentration approaches a lethal value! I
remember noticing this and stopping breathing quickly, while helping
to pull out someone who collapsed after breathing the gas.
Fortunately, the victim recovered while being carried outdoors. There
was no bravery involved since we only found out about the toxicity
later.
--
James V. Silverton
Potomac, Maryland, USA

In message >
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?


I don‘t know but there is said to be a London club which has on its Rule Book:
”No member shall urinate in the umbrella stand during the asparagus season.•

--

Tim Hartley

"Vino" > wrote in message
> 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?

Just heard something on CBC Radio on Asparagus.... According to them, the
chemical which causes the raunchy smell when answering the call of nature,
is one very much on topic for this group.... Mercaptin. who knew?

Cheers
Mathew

"Mathew Kagis" > wrote in message
news:vZumc.27014$U75.14875@edtnps89...
>
> "Vino" > wrote in message
> > 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?
>
> Just heard something on CBC Radio on Asparagus.... According to
them, the
> chemical which causes the raunchy smell when answering the call of
nature,
> is one very much on topic for this group.... Mercaptin. who knew?
>
> Cheers
> Mathew
>
There are number of mercaptans, very similar to alcohols in formula
with oxygen replaced by sulfur. A large number, especially of the
simpler ones, are pretty foul smelling but not all: furfuryl mercaptan
is reputed to a large component of the smell of coffee.


--
James V. Silverton
Potomac, Maryland, USA

Mathew Kagis wrote:

> Just heard something on CBC Radio on Asparagus.... According to them, the
> chemical which causes the raunchy smell when answering the call of nature,
> is one very much on topic for this group.... Mercaptin. who knew?

As Jim already said, mercaptans (thiols) are an entire class of
molecule. In addition, while mercaptans may account for *some* of the
smell, the major component is dimethyl sulfide -- not a mercaptan, but a
related sulfide. I'm afraid that they got the wrong end of the stick on
that one...

Mark Lipton

Salut/Hi Mark Lipton,

le/on Thu, 06 May 2004 15:22:52 -0500, tu disais/you said:-

>Mathew Kagis wrote:
>
>> Just heard something on CBC Radio on Asparagus.... According to them, the
>> chemical which causes the raunchy smell when answering the call of nature,
>> is one very much on topic for this group.... Mercaptin. who knew?
>
>As Jim already said, mercaptans (thiols) are an entire class of
>molecule. In addition, while mercaptans may account for *some* of the
>smell, the major component is dimethyl sulfide -- not a mercaptan, but a
>related sulfide. I'm afraid that they got the wrong end of the stick on
>that one...

About par for the course for the media, Mark. In the last year, or so, I'm
afraid that they have badly let us all down. One expects it for scientific
matters (as in this case), but the amount of censorship, misinformation,
disinformation and downright lies that we've all been subject to is nothing
less than scandalous. While I'm not excluding the media in France and in
the UK, I'm afraid that what I've seen from the USA is a long way from the
standards of probity that you have every right to expect.
--
All the Best
Ian Hoare
http://www.souvigne.com
mailbox full to avoid spam. try me at website