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.”
158 studies match for “flavor”
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 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×… their best condensed source. Due to its unique chemical composition and prized flavour, which sets it apart from other tea beverages, it is considered the highest quality tea. Its health-promoting properties are attributed to the high …
ReviewCognition, mood and stressAntioxidants and polyphenolsL-theanine and caffeineCited 321×… 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 caffeine… of coffee and matcha in the food industry, emphasizing their roles as flavor enhancers, colorants, and functional ingredients in various food products. Despite the extensive research on coffee, studies on matcha remain limited, …
ReviewCognition, mood and stressAntioxidants and polyphenolsL-theanine and caffeineCited 1×… were identified among 1383 non-volatile compounds. In addition, 97 key aroma-active compounds were identified based on their odor activity value exceeding 1. Aldehydes, heterocyclic compounds, and ketones were closely associated …
Chemical / analyticalMetabolism and weightAntioxidants and polyphenolsL-theanine and caffeineCited 38×Problems 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 sensory… and the free amino acid content was highest under SD-SD. The results of taste analysis through an electronic tongue showed the highest sour taste and umami from S-SD, a salty taste from no shade, and sweet taste, bitter taste, …
Food science / processingAntioxidants and polyphenolsL-theanine and caffeineCultivation and shading… effect on the green tea and the tea cake quality,We can adjust the Matcha cake taste,flavor and color by adding Matcha from different shading time.
Agronomy / cultivationAntioxidants and polyphenolsL-theanine and caffeineCultivation and shadingIn 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… of humectant and 1 percent to 3 percent of vitamin C. Pigment and spice flavors 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 …
Sensory / consumerAntioxidants and polyphenolsSkin, oral and dentalProcessing, milling and quality… linage as a genuine successor of the tradition, and distributes his/her taste for-and knowledge of-tea throughout the world to tea practitioners who belong to his/her school.But their activity and experience of Tea Ceremony is not …
Sensory / consumerMarket, culture and sustainabilityAroma, flavor and sensory… metabolism toward bitter ester-type catechins, and ultimately reduced tea flavor and quality. Our findings show that aged SNs act as emerging agricultural pollutants, disrupting nitrogen metabolism across soil-root-leaf scales. …
Agronomy / cultivationMetabolism and weightL-theanine and caffeineGut and microbiome… in sensory evaluation.This study clarified that matcha can exhibit significant flavor differences between brands and provided a theoretical basis for the selection and application of matcha in tea products.
Observational (human)Metabolism and weightAntioxidants and polyphenolsGut and microbiomeCited 1×… tea is often limited in use because of poor bioavailability and disagreeable taste. However, milk is considered an ideal platform for the delivery of active polyphenolic compounds in green tea. Furthermore, the antioxidant enzymatic …
ReviewCognition, mood and stressMetabolism and weightAntioxidants and polyphenolsCited 45×… 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… recently gained global popularity due to its vibrant green color, distinctive taste, and versatile applications in various food products. Despite its promising nutritional profile, matcha has not received significant attention in the …
Randomized controlled trialCognition, mood and stressMetabolism and weightCardiovascular and blood pressureCited 1×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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