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.”
139 studies match for “flavor and aroma”
… to find the final heating temperature that provides a proper balance of color and flavor of matcha and caramel, along with a chewy texture. Therefore this study aimed to determine how browning reactions and moisture changes according to …
Observational (human)Processing, milling and qualityAroma, flavor and sensory… the production of Cinnabon buns to improve bakery products’ nutritional value and consumer properties. The study is aimed at studying the effect of Matcha green tea powder on the physicochemical properties of bakery products, determining …
Observational (human)Antioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensory… 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 qualityMatcha tea is a fine-powdered green tea with a unique "Umami” taste. It is a popular beverage prepared from the leaves of the Camellia sinensis plant, which is growing under the shade a few weeks before harvesting the leaves. Consequently, …
ReviewAntioxidants and polyphenolsInflammation and immunitySkin, oral and dentalCited 1×The basic ingredients of milk caramel are mainly dairy products and sugars, which inevitably reduce its health functionality. Therefore, the purpose of this study is to develop a dessert with excellent health functionality by adding …
Observational (human)Processing, milling and qualityAroma, flavor and sensoryFood products and applicationsCited 1×… uji organoleptik guna mengukur tingkat kesukaan panelis terhadap warna, aroma, rasa, dan tekstur Cookies. Hasil data dianalisa menggunakan uji Normalitas, uji Kruskal Wallis dan uji Mann WhitneyU. Selain itu, dilakukan uji …
Food science / processingAroma, flavor and sensoryFood products and applications… bread with matcha green tea. Objectives: analysis of the nutritional value and chemical composition of matcha, drawing up a recipe with the added additive, identifying changes in the organoleptic characteristics of bread with …
Food science / processingProcessing, milling and qualityAroma, flavor and sensoryFood products and applications본 연구의 목적은 말차 밀크캐러멜의 최종 가열온도를 낮춰 말차 본연의 특성은 잘 살리되, 부드러워진 질감 때문에 생기는 보관, 유통 상의 문제점은 다양한 겔화제를 첨가하여 개선시키고자 하였다. 본 실험을 위한 말차 밀크캐러멜은 겔 화제를 첨가하지 않은 대조군(CON)과 저메톡실 펙틴(P), 저아실 젤란검(GG), 한천(A)을 각각 0.25%씩 첨가한 실험군으로 118℃까지 최종 가열하여 준비하였다. 기계적 측정 결과에…
Other / not statedProcessing, milling and qualityAroma, flavor and sensoryCited 1×Bu 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×… serves only as a basic necessity but has also become a part of lifestyle and a reflection of people’s tastes. One type of food that is currently popular is dessert. The growing trend in the culinary industry has made desserts one of …
Observational (human)Food products and applicationsMarket, culture and sustainabilityProcessing, 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 applicationsGethuk adalah makanan tradisional khas Jawa Tengah yang dimana gethuk merupakan makanan pokok orang zaman dahulu. Makanan ini terbuat dari bahan dasar singkong sehingga dapat mengenyangkan dan sangat disukai oleh orang tua, namun pada saat…
Other / not statedAroma, flavor and sensoryFood products and applications… 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 …
Food science / processingProcessing, milling and qualityAroma, flavor and sensoryFood products and applications… distracting various aspects such as action, communication, value transmission, and knowledge. The storytelling marketing strategy used often creates interaction with followers that has the potential to increase purchase intention in …
Other / not statedAroma, flavor and sensoryMarket, culture and sustainabilityFood products and applicationsCited 1×We previously reported the group of aroma constituents that characterize the odor of sencha (green tea made from leaves) which is similar to but distinct from the odor of commercially available matcha (Japanese green tea made from …
Chemical / analyticalCultivation and shadingProcessing, milling and qualityAroma, flavor and sensoryCited 3×… produk akhir menurun dengan fermentasi yang diperpanjang, sesuai dengan Standar Nasional Indonesia (SNI). Hasil uji hedonik menunjukkan peningkatan preferensi konsumen terhadap produk akhir dark chocolate matcha, karena periode …
Sensory / consumerAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryPenelitian ini mengeksplorasi potensi Cyclea barbata (umumnya dikenal sebagai tanamancincau) untuk digunakan sebagai metode alternatif untuk mengekstrak pektin, bahanpengental yang umum digunakan. Pektin tersedia dalam bentuk cair dan…
Other / not statedAroma, flavor and sensoryМақала матча шайымен байытылған бисквит жартылай фабрикатының антиоксиданттық қасиеттерін зерттеуге арналған, бұл дұрыс тамақтануға деген қызығушылықтың артуы аясында маңызды болып табылады. Зерттеудің мақсаты-матчаны пайдаланып оңтайлы…
Other / not statedAntioxidants and polyphenolsAroma, flavor and sensoryFood products and applications… Teknik analisis data yang digunakan adalah analisis regresi linear berganda. Hasil yang diperoleh dari uji analisis data pada penelitian ini menunjukkan bahwa Harga, Cita Rasa, dan Variasi Produk memiliki pengaruh yang signifikan …
Randomized controlled trialAroma, flavor and sensorySkin, oral and dentalFood products and applications… chemical compositions of marshmallows prepared according to the classic recipe and marshmallows with Matcha green tea. It was found that 100 g of the product satisfies the daily need of an adult in the following nutrients: 83% - The …
Chemical / analyticalAntioxidants and polyphenolsAroma, flavor and sensoryFood products and applicationsCited 7×Social media's increasing influence has changed how customers see and assess food and beverage items, shaping not only what consumers buy but also how much they are willing to pay for it. Despite its unusual flavor, matcha, a traditional …
Observational (human)Food products and applicationsMarket, culture and sustainabilityAroma, flavor and sensory… eighth-century transmission from China, he tracks how practices like matcha and sencha emerged through technological borrowings and shifting domestic tastes, while Edo-period trade tied Japan into Chinese-centred circuits of silver, …
Observational (human)Market, culture and sustainabilityAroma, flavor and sensoryEvery 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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