Studies on The Flavoring Substances of Green Tea

Part 1. On Sulfur Compounds

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.