Studies on the flavoring substances of green tea

Abstract

(1) We recognized H2S in vapour of hot green tea, and it was found that the better the quality of the tea, the greater the amount of H2S. (2) We scarcely found any kind of thiols in the flavoring matter of green tea. (3) We found that the mother substance of H2S was principally cysteine in green tea, and that cysteine was decomposed in old green tea. (4) We determined the amounts of H2S derived by steam distillation from leaves, about tenkind of plants, and we found that the amount of H2S from leaves of tea and willow are overwhelm ingly larger than the other. © 1955, Japan Society for Bioscience, Biotechnology, and Agrochemistry. All rights reserved.