2026Journal articleFree to read

Leaf-color-driven metabolic and volatile differences shape flavor characteristics of matcha

Xuecheng Zhao, Shiqi Ding, Dingding Liu, Haoran Liu, Yang Gong, Piao Mei, Yuanyuan Ye, Peixin Wang, Chenyu Zhang, Jiedan Chen, Chunlei Ma

SSRN Electronic Journal

Read at the publisher →

Abstract

No abstract is available for this record.

Study type

Chemical / analytical

Measuring what is in matcha, or how to detect it.

Assigned automatically from the title, abstract and subject terms.

Topics

Metabolism and weight Antioxidants and polyphenols L-theanine and caffeine Processing, milling and quality

Matcha is a main subject here (named in the title).

Keywords and subject terms

matcha leaf color flavor umami amino acids theanine catechins caffeine anthocyanins flavonols bitterness astringency sensory properties

Cite this study

Xuecheng Zhao, Shiqi Ding, Dingding Liu, Haoran Liu, Yang Gong, Piao Mei, … Chunlei Ma. (2026). Leaf-color-driven metabolic and volatile differences shape flavor characteristics of matcha. SSRN Electronic Journal. https://doi.org/10.2139/ssrn.6415471

DOI: 10.2139/ssrn.6415471

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