Research
641 papers, trials, theses and preprints that study matcha, gathered from PubMed, OpenAlex and Europe PMC, tagged by study type and topic, and linked back to every source. We keep abstracts and citations; the full text stays with its publisher.
Tip: use "quotes" for an exact phrase, OR between alternatives, and a minus to leave a word out, for example fluoride OR pesticide. Related words are matched too, so “EGCG” also finds “epigallocatechin.”
48 studies match for “color and aroma”
… of matcha in this study. The hypercubes from HMI system contained spatial and spectral information related with quality of samples. Models were established based on the spectral information and the sensory scores from human panel …
Sensory / consumerMetabolism and weightProcessing, milling and qualityAroma, flavor and sensoryCited 40×This study collected and propagated genetic resources for a native Korean tea plant to select cultivars suitable for shaded environments. The Cv_24 cultivar was compared with the Japanese Yabukida cultivar (Cv_01) and the Korean Chamnok …
Agronomy / cultivationL-theanine and caffeineCultivation and shadingProcessing, milling and qualityMục tiêu: Nghiên cứu nhằm đánh giá ảnh hưởng của việc bổ sung bột matcha và xanthan gum đến chất lượng sữa chua trong quá trình bảo quản lạnh. Phương pháp: Sữa chua được bổ sung matcha ở tỷ lệ 0,1-0,5% và xanthan gum ở tỷ lệ 0-0,1%. Các…
Other / not statedProcessing, milling and qualityAroma, flavor and sensoryFood products and applicationsA diplomamunkám témája egy olyan ostyakészítmény, amit különböző gyógynövényekkel dúsítottam annak érdekében, hogy beltartalmilag egy értékesebb élelmiszert kapjak. A matcha tea és pillangóborsóvirág porral dúsított ostyákat elemanalitikai…
Other / not statedProcessing, milling and qualityAroma, flavor and sensoryFood products and applicationsBu çalışmada Türkiye (TM1–TM5) ve Japonya (JM) menşeli matcha tozlarının fizikokimyasal ve duyusal özellikleri karşılaştırılmıştır. Suda çözünürlük indeksi Türkiye menşeli matcha tozlarında %30.24–35.76 arasında değişirken, Japonya menşeli…
Other / not statedAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryCited 1×In the present study, tea variety and proportions and tea nang production conditions were optimised to improve tea nang flavour, and dynamic changes in polyphenols and acrylamide content were determined. Orthogonal experimental design was …
Chemical / analyticalAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryCited 7×… snack with flavor varieties applied on the outside, such as chocolate, matcha, and tiramisu. This study aims to analyze the product development process, sensory evaluation, and market competitiveness assessment of pangsit roll lumer. The …
Observational (human)Aroma, flavor and sensoryFood products and applicationsMarket, culture and sustainability… Uji hedonik dilakukan oleh 25 panelis untuk mengevaluasi parameter warna, aroma, rasa, dan tekstur, sementara uji laboratorium meliputi analisis kadar air, kadar abu, kadar protein, dan kadar klorofil. Hasil uji hedonik menunjukkan …
Sensory / consumerProcessing, milling and qualityAroma, flavor and sensoryFood products and applications… the effect of adding stevia leaf powder as a sugar substitute on the chemical and organoleptic properties of functional drinks matcha. The experimental design used was a Completely Randomized Design (CRD) with a single factor, namely the …
Randomized controlled trialAroma, flavor and sensoryFood products and applicationsProcessing, milling and quality… hàm lượng chất hòa tan, đường khử, axit amin, hợp chất thơm, catechin tổng số, chlorophyll đều có giá trị cao hơn các công thức khác. Điểm thử nếm cảm quan sản phẩm chè Matcha của giống chè LCT1 ở công thức che với chiều cao 1,5 m so với …
Other / not statedAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensory… products of soy milk is ice cream. Generally, ice cream is added with flavors and colorings, including matcha powder. However, it turns out that matcha contains anti-nutritional substances tannins which can inhibit iron absorption. …
Food science / processingProcessing, milling and qualityAroma, flavor and sensoryFood products and applications原料抹茶の保存条件の違いによる品質への影響を試験した。1) クロロフィル類含量では,Chla含量が最も強く温度・期間の影響を受けた。1週目より12週目までは期間が長くなる程減少し,その傾向は温度が高くなるほど著しかった。12週目以降はあまり変化が見られなかった。2) 総ビタミンC含量は,37℃保存では1週目より減少したが,8週目以降はその変化は小さかった。他の温度区では16週目以降ゆるやかに減少した。3)…
Food science / processingProcessing, milling and qualityAroma, flavor and sensoryCited 2×… matcha's complex character: grassy notes balanced with subtle sweetness and unique savory undertones matcha lovers prize. Vibrant green color creates instant visual recognition while signaling authentic matcha content. Ideal for …
Food science / processingProcessing, milling and qualityAroma, flavor and sensoryFood products and applications… carotenoids during matcha drying processing is critical for determining the color and aroma quality of matcha. The objective of this study is to monitor the carotenoid content during different phases of matcha drying utilizing a …
Chemical / analyticalProcessing, milling and qualityAroma, flavor and sensoryAuthenticity and analytical methods… Matcha green tea contains a large amount of tannins, caffeine, amino acids and other useful substances and finds application not only for the preparation of a drink, but in the technology of various food products. The work was carried …
Food science / processingL-theanine and caffeineProcessing, milling and qualityAroma, flavor and sensoryBu calismanin amaci farkli konsantrasyonlarla yesil cay tozu (YCT) ilavesiyle uretilen dondurmalarin belirli fizikokimyasal ozelliklerini, organik asit ve mineral icerigini degerlendirmektir. YCT’nin artisi, yag, titrasyon asitligi,…
Other / not statedProcessing, milling and qualityAroma, flavor and sensoryFood products and applicationsCited 2×Summer and autumn tea tastes bitter and has a weak aroma, which is restricted by technology, quality and other factors. Therefore, the utilization rate of summer and autumn tea has been relatively low, and the tea-producing areas mainly …
Food science / processingProcessing, milling and qualityAroma, flavor and sensory… processing. This research discussed effects of two fixation methods(Steaming and stir fixation) for selenium-enriched Matcha through sensory evaluation,chemical composition,color,aroma and taste of the fingerprint. The results showed …
Sensory / consumerAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and quality… the authors first introduce the unique processes that produce health-promoting and high-quality Japanese green tea, especially steamed green tea. Then, they introduce the sophisticated processing technologies to produce Japanese steamed …
Food science / processingAroma, flavor and sensoryMarket, culture and sustainabilityCultivation and shadingThe effects of different storage conditions (temperature and period) on quality of Matcha have been studied by measuring the contents of chlorophyll and its derivatives, total vitamin C, the surface color value and the amount of oxygen in …
Food science / processingProcessing, milling and qualityAroma, flavor and sensory… discloses an anti-aging Matcha facial mask added with superoxide dismutase, and a preparation method thereof. A gel-shaped mask is prepared by the re-combination of the novel skin-care raw materials, namely, Maccha, and the superoxide …
Sensory / consumerAntioxidants and polyphenolsSkin, oral and dentalProcessing, milling and qualityThe formula and baking techniques of matcha short biscuit were obtained by orthogonal experiment,and namely wheat flour 1000g,white sugar 330g,cream 20g,shortening 150g,egg 170g,milk powder 46g,baking soda 0. 7g,edible ammonium bicarbonate …
Sensory / consumerFood products and applicationsProcessing, milling and qualityAroma, flavor and sensory… product with nutritious health benefits, to study the proximate test results and physical properties of developed product named as matcha puff pastry with red dates filling, and identify the acceptability of matcha and red dates based …
Observational (human)Aroma, flavor and sensoryFood products and applicationsAntioxidants and polyphenolsEvery record comes from three open scholarly indexes — PubMed, OpenAlex and Europe PMC — searched for the word “matcha.” Records are merged by DOI and PubMed ID so each study appears once. A paper is kept only if matcha appears in its title, abstract, author keywords or subject terms and the text is about tea or food, which filters out the surname Matcha, software called Matcha, and the Scandinavian verb “matcha” (to match).
Study type and topic tags are assigned automatically from each paper's own title, abstract and subject terms using fixed keyword rules — no guesses, and papers without an abstract are marked as unclassified. Automatic tagging is imperfect, so treat tags as a way to narrow a search, not as a verdict on a paper's quality. A study being listed here is not an endorsement of its findings.
Coverage: this is every indexed paper that names matcha, not every study of green tea or its compounds (those are far more numerous). Papers that mention matcha only in passing are hidden by default. Work that never uses the word “matcha,” and publications outside these indexes, are not included. The library was last rebuilt October 20, 2026.
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