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Sassafras root is still used to flavor traditional root beer, although since sassafras was banned by the U.S. Food and Drug Administration because of the carcinogenicity of its constituent safrole, most commercial recipes do not contain sassafras. Some commercial root beers do use a safrole-free sassafras extract.
Originally Published by Scott Bickham (Brewing Techniques Volume 6, Number 3) Sulfur compounds are at the root of off-flavors as diverse as skunk, rubber, and vegetables, but they can also serve as antioxidants. This column focuses on the sources and control of sulfur flavors in beer. The importance of sulfur compounds in brewing has been recognized since 1898, when hydrogen sulfide was identified as the source of the unpleasant odor released in fermentation gases (1).