Studies on the Flavor of Green Tea
- 1 January 1963
- journal article
- research article
- Published by Oxford University Press (OUP) in Agricultural and Biological Chemistry
- Vol. 27 (1) , 56-59
- https://doi.org/10.1080/00021369.1963.10858064
Abstract
With an assumption that the laver-like odor of green tea is due to dimethyl sulfide, an attempt to isolate dimethyl sulfide from commercial green tea was made, and the identification of dimethyl sulfide was successful by making the co-ordinated compound with mercuric chloride, 2 (CH3) 2S·3HgCl2. In addition, the presence of methylmethionine sulfonium salt in tea extract as a precursor of dimethyl sulfide was examined.This publication has 1 reference indexed in Scilit:
- Isolierung von Thymin und Dimethylsulfon aus Equisettum palustreHelvetica Chimica Acta, 1949