Research
The Global Matcha Research Library
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.”
155 studies match for “Sensory”
Nghiên cứu ảnh hưởng của công đoạn lựa chọn nguyên liệu và chế độ xử lý nhiệt đến một số chỉ tiêu chất lượng của bột matcha chè truồi (Camellia sinensis) trồng tại Phú Lộc, Thừa Thiên Huế
Nguyễn Thị Vân Anh, Nguyễn Văn Huế — Tạp chí Khoa học và công nghệ nông nghiệp Trường Đại học Nông Lâm HuếẢnh hưởng của nguyên liệu và chế độ xử lý nhiệt (chần, hấp, sấy) trong quy trình công nghệ sản xuất bột matcha chè xanh đã được thực hiện trong nghiên cứu này. Nguyên liệu lá chè Truồi tại xã Lộc An, huyện Phú Lộc, tỉnh Thừa Thiên Huế được…
Other / not statedAntioxidants and polyphenolsGut and microbiomeCultivation and shadingDevelopment of a technology for a curd dessert with matcha and freeze-dried berries.
Čekauskaitė, Gerda, — Institutional Repository of Klaipeda State University of Applied Sciences… freeze-dried berries showed that freeze-dried raspberries had the best sensory compatibility with matcha tea flavour. They provided the product with balanced acidity, a distinctive aroma, and the highest sensory acceptability …
Sensory / consumerAroma, flavor and sensoryFood products and applicationsProcessing, milling and qualityCloudscape: a sip of heaven
Ardini Abdul Hatta, Nazirul Mubin Awang Besar, Abdullah Kula Ismail, et al. — UiTM Institutional Repositories (Universiti Teknologi MARA)Cloudscape is more than just a beverage; it's a sensory experience created to elevate the typical coffee experience to something sublime. Three distinct, dreamy flavors such like the earthy elegance of Matcha, the buttery richness of …
Observational (human)Aroma, flavor and sensoryFood products and applicationsCognition, mood and stressKaiseki, Matcha, Wagashi. Taste in the Japanese Tea Ceremony
Maddalena Borsato — Aesthetica Preprint… object-oriented perspective to a relational and operative one is needed. Here, sensory qualities and sharing are neither vehicles nor signs for meaning, but are themselves meaningful as evenemential relationships. Taste acts as a …
ReviewAroma, flavor and sensoryMarket, culture and sustainabilityMonitoring of carotenoids changes during the matcha drying process using a portable developed spectral analytical system
Jiang Y, Zareef M, Liu L, et al. — Journal of food composition and analysis : an official publication of the United Nations University, International Network of Food Data SystemsMonitoring 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 methodsThe use of matcha green tea in the development of a cupcake recipe
Ирина Сергеевна Клочкова, Евгения Владимировна Масленникова — Food processing industryВ статье авторами рассмотрена возможность применения зеленого чая матча в технологии мучных кондитерских изделий на примере кексов. Зеленый чай матча содержит в большом количестве танины, кофеин, аминокислоты и другие полезные вещества и…
Food science / processingL-theanine and caffeineProcessing, milling and qualityAroma, flavor and sensoryCharacteristic Odorants Isolated from Japanese Matcha Compared to that Produced in Foreign Countries
Yuzo Mizukami — Chagyo Kenkyu Hokoku (Tea Research Journal)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×Objective Evaluation of Astringent and Umami Taste Intensities of Matcha using a Taste Sensor System
Tomomi Ujihara, Nobuyuki Hayashi, Hidekazu Ikezaki — Food Science and Technology ResearchMatcha 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×Research Status and Prospect of Matcha Blending Based on Intelligent Algorithm
Bing Yang, Jie Yu, Kai Chen, et al. — E3S Web of ConferencesMatcha green tea, a Japanese specialty, is commonly thought to have health advantages. Tea quality will improve taste which results in increased sales. Polypeptide, methionine acids (mostly additive), and cappuccino all contribute to the…
ReviewAntioxidants and polyphenolsCultivation and shadingProcessing, milling and qualityComparative Analysis of Physiological, Growth, and Biochemical Traits in Tea Cultivars for Shaded Environments
The Korean Tea Society, Doobo Shim, Changhyun Sung, et al.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 qualityLow-Temperature Matcha Powder Grinder Based on Double Grinding Structure
Qi Gao, Hongxia Zhao, Le Sun, et al. — Advances in transdisciplinary engineeringSummer 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 sensoryPillangóborsóvirág és matcha tea porral dúsított édes és sós tallérok elemanalitikai vizsgálata és érzékszervi bírálata
Fanni Éva Klinga — University of Debrecen Electronic Archive (University of Debrecen)A 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 applicationsNGHIÊN CỨU ẢNH HƯỞNG CỦA CHIỀU CAO CHE SÁNG TRƯỚC KHI HÁI ĐẾN NĂNG SUẤT, CHẤT LƯỢNG NGUYÊN LIỆU GIỐNG CHÈ LCT1 CHO CHẾ BIẾN CHÈ MATCHA TẠI PHÚ THỌ
Hoang Tran Xuan — Tạp chí Điện tử về Nông nghiệp và Môi trườngNghiên 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 sensoryAPLIKASI MATCHA GREEN TEA DAN SARI JERUK LEMON DALAM PRODUKSI SERABI SOLO DI UKM LINCO’S SOLO [MATCHA GREEN TEA AND LEMON JUICE APPLICATION OF SERABI SOLO PRODUCTION IN SME LINCO’S SOLO]
Esti Widowati, Gusti Fauza, Rizky Nugrahaningtyas, et al. — Jurnal Sinergitas PKM & CSRSerabi Solo is a traditional food made from rice flour, coconut milk, sugar, salt, water and other ingridients. Serabi is round, flat and porous. Coconut milk was used to develop serabi's taste making it sweet and savory. However,…
Food science / processingAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryCited 1×Changes on Matcha Quality According to Different Shading Types
Doobo Shim, Jung Gyu Hwang, Eun-Ju Kang, et al. — 한국차학회지하동지역은 비단일품종(재래종)의 차나무가 주로 경사지에 재배되고 있어 고급 말차 생산이 열악한 조건이다. 하지만 지속적으로 성장하는 말차 시장에 경쟁력을 갖춘 고급 말차 생산을 위해 경사지에 가장 적합한 차광 형태(직접차광, FRP pole 차광, 스크린차광)와 말차 품질 차이를 연구하였다. 총 페놀성 화합물 함량은 차광 및 이차 스트레스 정도가 큰 직접차광 말차에서 141.6 mg GAE/g로 가장 높았으며, 항산화 활성…
Agronomy / cultivationAntioxidants and polyphenolsL-theanine and caffeineCultivation and shadingCited 2×Hub. 0857 4523 9520, Pabrik Produsen Bubuk Minuman Recommended di Malang Jawa Timur Welljoy Innovation Center
bintanglimamedia — Zenodo (CERN European Organization for Nuclear Research)Hub. wa.me/6285745239520, produsen bubuk minuman terdekat, supplier bubuk minuman malang, supplier bubuk minuman surabaya, supplier bubuk minuman pasuruan, franchise minuman kekinian, bubuk minuman premium, supplier bahan baku minuman,…
Other / not statedProcessing, milling and qualityAroma, flavor and sensoryFood products and applicationsความแพรหลายของขนมและเครองดมททำจากมทฉะ
Piyaporn Chanasuay — Thammasat Journal of Japanese StudiesIn recent years we have seen sweets and drinks made from matcha (抹茶：Matcha) are popular in Japan and are spreading overseas. In this article we will explore how these things happen. When did it start? The Study have shown that the factors…
Food science / processingMarket, culture and sustainabilityAroma, flavor and sensoryFood products and applicationsEffect of Drying Treatment on the Color Characteristics of Tencha
Ya-Lin Mao, Jieqiong Wang, Fang Wang, et al. — SSRN Electronic JournalAgronomy / cultivationCultivation and shadingProcessing, milling and qualityAroma, flavor and sensoryTheanine (L-gamma-glutamylethylamide) in green tea, and its impact on cognitive function
Yoshitake Baba — Tea in Health and Disease PreventionNot classified (no abstract)Cognition, mood and stressL-theanine and caffeineAroma, flavor and sensoryCited 1×Zhodnocení kvality čaje matcha a extraktu z něj
Aneta Kocandová — Digital Repository (National Repository of Grey Literature)This bachelor's thesis contributes to a more comprehensive understanding of matcha tea, its importance in the food industry, describing individual quality characteristics and methods of their determination. The experimental part deals with…
Sensory / consumerProcessing, milling and qualityAuthenticity and analytical methodsČokoládové cukrovinky s přidanou hodnotou
Kateřina Týblová — Digital Repository (National Repository of Grey Literature)… mango, mango with chilli) were produced. The products then underwent sensory evaluation and measurements of firmness, total polyphenol content and water activity. In the case of chocolate bars, the ingredients affected mainly …
Observational (human)Antioxidants and polyphenolsAroma, flavor and sensoryFood products and applicationsLe matcha en France : entre héritage, stratégies de marque et circulation des imaginaires du bien-être
Omayma Ben Djemia — INRIA a CCSD electronic archive serverNé 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 sensoryEffect of different fixing methods on the quality of selenium-enriched matcha
Cai Jian-xion — Science and Technology of Food Industry… methods(Steaming and stir fixation) for selenium-enriched Matcha through sensory evaluation,chemical composition,color,aroma and taste of the fingerprint. The results showed that the content of Steaming fixation for …
Sensory / consumerAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityOPTIMASI PERBANDINGAN MATCHA DAN SUSU SKIM MENGGUNAKAN METODE SLD (SIMPLEX LATTICE DESIGN) DALAM FORMULASI COKELAT MATCHA
Azzahra Nabilah — Hasanuddin University RepositoryBubuk teh hijau Jepang (matcha) telah dikenal sebagai sebagai teh hijau paling aromatik dan kandungan aktivitas antioksidan yang tinggi. Matcha telah banyak ditambahkan pada berbagai produk, termasuk cokelat. Formulasi cokelat matcha perlu…
Sensory / consumerProcessing, milling and qualityAroma, flavor and sensoryFood products and applicationsHow this library is built
Every 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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