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.”
121 studies match for “tea flavor”
Our Matcha Filling delivers distinctive umami-rich flavor of premium Japanese green tea in a versatile bakery format. Captures matcha's complex character: grassy notes balanced with subtle sweetness and unique savory undertones matcha …
Food science / processingProcessing, milling and qualityAroma, flavor and sensoryFood products and applications… many options available today, Ozoku Matcha stands out as a premium-grade green tea powder crafted for those who demand purity, potency, and performance. If you’re looking to elevate your daily routine with a powerful yet smooth energy …
Food science / processingCognition, mood and stressAntioxidants and polyphenolsL-theanine and caffeine… yang mengandung banyak nilai manfaat seperti senyawa aktif catechin dari green tea matcha sebagai polifenol dan genistein dari soy powder sebagai antioksidan. Dengan penelitian ini diharapkan menjadi benefit yang baik bagi Indonesia dalam …
Chemical / analyticalAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensory世界的な抹茶需要により，外国での抹茶生産が増え，輸出戦略の構築のためには国産抹茶の特徴を把握する必要がある。本研究では香りに着目し，国産抹茶と外国産抹茶の香りを区別する香気寄与成分を主成分分析により特定し，抹茶の香りに重要な低沸点成分とともに定量した。その結果，低沸点成分であるdimethyl sulfide，methyl aldehydes (2-methyl propanal, 3-methyl butanal, 2-methyl…
Other / not statedL-theanine and caffeineProcessing, milling and qualityAroma, flavor and sensoryCited 2×抹茶の品質特性は，碾茶が微粉砕されることにより生まれる。そこで，抹茶の性状に適する審査について，用具や実施方法，実施上の着眼点を述べた。
Sensory / consumerProcessing, milling and qualityAroma, flavor and sensoryMatcha is a kind of Japanese green tea that is traditionally used for the Japanese tea ceremony, Sado, and has, in recent years, also been used as a food ingredient. In addition, Sado and food items containing matcha are becoming popular …
Observational (human)Antioxidants and polyphenolsAroma, flavor and sensoryProcessing, milling and qualityCited 29×Nghiên cứu ảnh hưởng của chiều cao che sáng đối với giống chè LCT1 để sản xuất nguyên liệu chế biến chè xanh Matcha tại Phú Thọ cho thấy, các công thức với chiều cao che sáng mặt tán chè khác nhau như không che (CT1), cao 0,8 m (CT2), 1,2…
Other / not statedAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryABSTRAKT Byl zkoumán vliv různých náplní na senzorickou hodnotu plněných čokoládových cukrovinek.Byly vyrobeny pralinky s pěti variantami náplní.Byl hodnocen jejich vzhled, textura, chuť a celkový dojem.Bylo potvrzeno, že přídavek chia…
Sensory / consumerAroma, flavor and sensoryFood products and applications… total vitamin C, the surface color value and the amount of oxygen in tea bag. Sensory test was used at the same time. As a result, it was found that the preservation of Matcha under low temperature (-70 and 4degC) kept its …
Food science / processingProcessing, milling and qualityAroma, flavor and sensoryNé au Japon, le matcha s’est progressivement imposé bien au-delà de sa fonction de boisson. Devenu symbole de sérénité, d’esthétique et de bien-être, il incarne aujourd’hui un phénomène culturel à part entière, nourri par la mondialisation…
Other / not statedAuthenticity and analytical methodsMarket, culture and sustainabilityAroma, flavor and sensoryWhat surprised me the most during my research on tea practitioners is that they are quite serious about their tea activity.Though it may sound like a naïve comment and disrespectful to tea practitioners, because, to put it simply, a tea …
Sensory / consumerMarket, culture and sustainabilityAroma, flavor and sensory… teh (genetik) merupakan faktor penentu yang mendasari rasa, warna, dan aroma spesifik matcha. Teknik penaungan merupakan praktik agronomi esensial yang memicu respons fisiologis optimal, terutama dalam meningkatkan Theanine dan …
ReviewMetabolism and weightAntioxidants and polyphenolsL-theanine and caffeineFixation is an important step in the process of tea processing. This research discussed effects of two fixation methods(Steaming and stir fixation) for selenium-enriched Matcha through sensory evaluation,chemical composition,color,aroma …
Sensory / consumerAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and quality… has attracted more attention from many consumers worldwidely due to its unique flavor. Drinking or eating Matcha has multiple health efficacies. Herein, this paper reviewed the potential effects of Matcha processing methods on Matcha …
Observational (human)Processing, milling and qualityCognition, mood and stressAroma, flavor and sensoryCamellia sinensis belongs to family- Theaceae. It is commonly called as tea is the most widely used refreshing beverage accepted globally. It has two variety such as green tea and black depending upon its method of cultivation. Green teas …
ReviewAntioxidants and polyphenolsL-theanine and caffeineSafety, contaminants and toxicityEn el presente trabajo de graduación se realizaron gomitas de dulce con azúcar reducida e ingredientes funcionales. Se formularon gomitas reducidas en azúcar al 40, 60 y 80 %, utilizando como edulcorantes el isomalt y una mezcla de stevia…
Sensory / consumerAroma, flavor and sensoryFood products and applicationsMatcha is a powdered green tea from the Camellia sinensis L. plant, intended for both hot and cold drinking.Selecting the right matcha is crucial to its manufacture.This study organoleptically and physicochemically evaluated three types of …
Observational (human)Metabolism and weightAntioxidants and polyphenolsGut and microbiomeCited 1×The term matcha means that tea leaves cultivated under shade are prepared by pulverizing the leaves with a grinding machine (such as a stone mill or a ball mill), turning the tea leaves into a fine powder. There is a great difference in …
Food science / processingAntioxidants and polyphenolsL-theanine and caffeineCultivation and shading… and antioxidants. The experimental part includes a production of variants of flavored chocolates with an increased content of healthy substances. The plant material that was used is barrique wood, matcha tea, red cabbage, turmeric, …
Observational (human)Antioxidants and polyphenolsAroma, flavor and sensoryFood products and applications… growth of matcha latte consumption: first, sensory variations in gradation and flavor; second, cognitive expectations regarding health benefits and product quality; third, emotional projection associated with notions of small indulgence; …
Observational (human)L-theanine and caffeineFood products and applicationsMarket, culture and sustainability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×Introduction: Matcha, a finely powdered form of green tea, has recently gained global popularity due to its vibrant green color, distinctive taste, and versatile applications in various food products. Despite its promising nutritional …
Randomized controlled trialCognition, mood and stressMetabolism and weightCardiovascular and blood pressureCited 1×Introduction: Antibacterial ingredients with high safety and mild taste that can be used for mouthwash for children are required.Matcha is one of the natural beverages that is made from the leaves of Camellia sinensis and widely consumed …
Food science / processingInflammation and immunitySkin, oral and dentalProcessing, milling and qualityEvery 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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