My question is: does gas roasting produce hydrogen sulfide in coffee?

You folks are some of the smartest I know. I've been searching for a valid discussion on the above topic but have only found self-serving bias. Sites with info on natural gas and hydrogen sulfide (including the USGS) claim that there is very little if any H2S in the NG supply. Proponents of hot air roasting claim that H2S is present in the convective air and gets into/onto the beans.

What say you?

Hydrogen Sulfide has a distinct odor. You would be able to smell it at very small amounts - rotten eggs.