SummaryWe studied the effects of specific inhibitors of methanogenesis (2-bromo ethane sulfonate, BES) and sulfate reduction (sodium molybdate) on volatile sulfur pro duction in batch cultures of pig cecal bacteria. The volatile sulfur concentration in head space gas was determined by flame-photometric detector gas chromatography. BES stimu lated production of hydrogen sulfide (H2S) and methanethiol, and sodium molybdate com pletely inhibited the production of these volatile sulfur compounds. The results indicated that dissimilate sulfate reduction is mainly responsible for volatile sulfur production in the hindgut. Therefore the extracts of herbs, food colors, and aroma chemicals were tested for their inhibitory effects on H2S production by a dissimilatory sulfate-reducing bacteria, Desulfovibrio desulfuricans DSM642. H2S was measured by the chromatography of the head space gas, using a flame photometric detector. Of 306 herbal extracts tested, 69 extracts from 38 herbs inhibited H2S production at 1.0mg/mL. Sisymbrium officinale (hedge mus tard) was the most potent inhibitor. Six pigments inhibited H2S release. Erythrosine and rose Bengal showed inhibitory effects at 0.01mg/mL. Peppermint oil and 96 aroma chemi cals were assayed for their effects on H2S release. Thirty-two aroma chemicals suppressed H2S production at 0.1mg/mL, and camphene, 1-decanol, and 2-nonanone were effective at 0.01mg/mL.