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.”
139 studies match for “flavor and aroma”
Matcha anti-senescence face mask added with superoxide dismutase and preparation method thereof
YOUYING TU, YI WANG… discloses an anti-aging Matcha facial mask added with superoxide dismutase, and a preparation method thereof. A gel-shaped mask is prepared by the re-combination of the novel skin-care raw materials, namely, Maccha, and the superoxide …
Sensory / consumerAntioxidants and polyphenolsSkin, oral and dentalProcessing, milling and qualityContemporary Japanese Tea Ceremony and its Collective Creativity: Multiple Tea-worlds of Kanazawa City as Venues of Cultural Production
Ito, Kozue, 梢 伊藤 — Institutional Repositories DataBase (IRDB)… 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 ceremony (chakai) is a systematic procedure of serving and drinking whipped matcha …
Sensory / consumerMarket, culture and sustainabilityAroma, flavor and sensoryČokolády se zvýšeným obsahem zdraví prospěšných látek
Karolína Nováková — Digital Repository (National Repository of Grey Literature)… of a literary part, which includes the legislative requirements for chocolate and chocolates products, the history of chocolate, a description of some health beneficia substances, which are divided into minerals, vitamins and …
Observational (human)Antioxidants and polyphenolsAroma, flavor and sensoryFood products and applicationsEffects of Storage Conditions on Quality of Matcha
Yasuhiro Haraguchi, Hitoshi Sano, Kenichi NAKAZATO, et al. — Chagyo Kenkyu Hokoku (Tea Research Journal)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×Product Development of Matcha Puff Pastry with Red Dates Filling
Pey Lin LeeMatcha 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 polyphenolsElaboración de productos de repostería ricos en antioxidantes y fibra dietaría provenientes de diferentes variedades de té.
Juan Pablo Gaona Hernandez — instname:Universidad de los AndesEl 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 sensoryCharacteristics of Matcha
Kenji Haraguchi — Journal of Japan Association on Odor Environment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×YEŞİL ÇAY TOZU (MATCHA) İLAVE EDİLEN DONDURMALARIN DUYUSAL ÖZELLİKLERİ VE FİZİKOKİMYASAL KARAKTERİSTİKLERİNİN BELİRLENMESİ, ORGANİK ASİT VE MİNERAL İÇERİĞİNİN TESPİTİ
Arzu Kavaz Yüksel, Mehmet Yüksel, İhsan Güngör ŞatBu 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×Analysis of Key Low-Boiling-Point Odorants in Matcha by Solid-Phase Microextracton
Yuzo Mizukami — Institutional Repositories DataBase (IRDB)Not classified (no abstract)Aroma, flavor and sensoryDeveloping a Green Tea Based Natural Energy Drink
Natalie Ohanessian — DigitalCommons - CalPoly (California State Polytechnic University)… b.) 50% Caffeine Green Tea…………………………………………………………….…..9 D. Green Tea and its Health Benefits…………………...………………………………9-13 a.) Polyphenols in Green Tea……………………………………….………………….9-10b.) Catechins in Green …
Sensory / consumerAntioxidants and polyphenolsL-theanine and caffeineAroma, flavor and sensoryCited 1×IDENTIFIKASI SENYAWA AKTIF ALKALOID, CATECHIN DAN GENISTEIN PADA PRODUK DARK CHOCOLATE DENGAN PENAMBAHAN GREEN TEA MATCHA DAN SOY POWDER
Habiburohman, DS Yusep Ikrawan, DS Hervelly… penelitian ini akan diidentifikasi lebih jauh mengenai senyawa aktif yang terkandung dalam dark chocolate yang didiversifikasi dengan penambahan bahan baku yang mengandung banyak nilai manfaat seperti senyawa aktif catechin dari green …
Chemical / analyticalAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryEinsatz der komprehensiven zweidimensionalen Flüssigchromatographie zur Analyse von Naturstoffen und die Entwicklung der Recycling Chromatographie zur Trennung chiraler Verbindungen
Roman Dück… tea. This developed into a semi-quantitative comparison of catechins in matcha and sencha tea.This revealed that about twice as much catechins is absorbed in the consumption of matcha tea as with sencha tea. To evaluate the best …
Chemical / analyticalAntioxidants and polyphenolsAuthenticity and analytical methodsProcessing, milling and qualityEffects of storage conditions on quality of matcha [powdered tea]
Yasuhiro Haraguchi, Hitoshi Sano, Kenichi NAKAZATO, et al.The 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← Previous6 / 6
How 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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