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 “aroma”
Matcha is one of the flavor that most of the teenagers like to consume. However, most of the people did not consume red dates. Therefore, matcha puff pastry with red dates filling was prepared in order to make everyone acceptable on red…
Observational (human)Aroma, flavor and sensoryFood products and applicationsAntioxidants and polyphenolsEl té en la actualidad se ha implementado en nuevas preparaciones como en productos de repostería como galletas. En este proyecto se evaluaron cuatro variedades de té: Chai, Matcha, Earl Grey y Rooibos, a las cuales se les determinó la…
Other / not statedAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensory… contents of tea buds, decreasing tea polyphenol contents, and enhancing tea aroma formation. In this study, Fuding white tea plants were cultivated under open-air conditions (control) as well as under 85% (S85) and 95% (S95) shade. The …
Agronomy / cultivationAntioxidants and polyphenolsL-theanine and caffeineCultivation and shadingCited 42×抹茶は中国を起源とし，日本には約800年以上前に伝わった．飲料としてだけでなく，文化としての茶道が確立するなど，日本で独自の発展を遂げた．生産方法においても改良が積み重ねられ，被覆栽培やてん茶機による製造技術が完成した．抹茶の香りの特徴は，被覆栽培によって茶葉中のアミノ酸やカロテノイド含量が高まり，これらが前駆体となって覆い香のジメチルスルフィドやヨノン系の香気成分が生成することである．抹茶は馥郁たる香味を有し，近年は食品加工用素材として需要が国内外で高まってきている．
Other / not statedL-theanine and caffeineCultivation and shadingAroma, flavor and sensoryCited 1×Bu 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×The perfect guide to introducing green tea into the modern lifestyle of health-conscious people. THE WINNER OF THE GOURMAND WORLD COOKBOOK AWARDS in the category of the Best Book in Cooking with Wine, Beer or Spirits for Books New Tastes…
Food science / processingAroma, flavor and sensoryFood products and applicationsCited 5×Adventurous tea-drinkers are seeking innovative, sophisticated flavors like rose, turmeric, and matcha.
Sensory / consumerAroma, flavor and sensoryMarket, culture and sustainabilityProblems with Traditional Energy Drink………………………….....…3-7 a.) Added Ingredients………………………………………………………………..………3 b.) Caffeine Levels……………………………………………………………...…………4-5 c.) FDA Regulations……………………………………………………………………....…5 d.) Advertisement of…
Sensory / consumerAntioxidants and polyphenolsL-theanine and caffeineAroma, flavor and sensoryCited 1×… ini adalah organoleptik yakni uji ranking dengan atribut tekstur, rasa, aroma dan after taste lalu dilanjutkan mengidentifikasi senyawa aktif alkaloid, catechin dan genistein dalam produk dark chocolate. Hasil dari penelitian tahap …
Chemical / analyticalAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryIn this work, several types of column switching were used for a number of analytical problems in liquid chromatography. Thus, comprehensive two-dimensional liquid chromatography was used for the study of tea. This developed into a…
Chemical / analyticalAntioxidants and polyphenolsAuthenticity and analytical methodsProcessing, milling and qualityThe 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… are not added to the mask of the invention, therefore, the natural color and aroma of green tea are maintained. The mask has the functions of cleaning out free radicals and being anti-oxidation, thus effectively delaying the formation …
Sensory / consumerAntioxidants and polyphenolsSkin, oral and dentalProcessing, milling and qualityWhat 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 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.
Spot a paper that doesn't belong, or one that's missing? Tell us.