Studies on the Flavor of Green Tea |
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Authors: | Toshiko Kiribuchi Tei Yamanishi |
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Institution: | Laboratory of Food Chemistry, Ochanomizu University, Tokyo |
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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. |
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Keywords: | transformation Bacillus subtilis isogenic NotI SfiI |
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