MatchaDB

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.”

Popular searchesL-theanineEGCG and catechinsCaffeineFocus and memoryStress and sleepWeight and metabolismGut healthContaminantsPesticidesShade-growingAroma and flavorTea ceremony

48 studies match for “color and aroma”

2026Journal articleFree to read

Sensory and nutritional properties of matcha infusions enriched with Qassim blackberries: effects of thermal processing on phenolic profile, color, and antioxidant activity

Nourh A. M. Aleid, Rehab F. M. Ali, Raghad M. Alhomaid, et al. — International Journal of Food Science & Technology

… phytochemical composition, while blackberries are abundant in anthocyanins and phenolic compounds. This study evaluated the sensory properties, phenolic profile, colour dynamics, and antioxidant potential of pure matcha (MT) and a …

Chemical / analyticalAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensory
2023Journal articleFree to read

Effect shading intensity on color, chemical composition, and sensory evaluation of green tea (Camelia sinensis var Assamica)

Manikharda Manikharda, Veny Elfionna Shofi, Benedicta Khrisnarestri Betari, et al. — Journal of the Saudi Society of Agricultural Sciences

… well-being increased. The product contains antioxidants, mainly catechin, and a unique taste. Matcha is commonly produced from Camelia sinensis var sinensis, whereas in other Asian regions with shading practices, C. sinensis var …

Observational (human)Antioxidants and polyphenolsCultivation and shadingProcessing, milling and qualityCited 18×
2023Journal article

Application of colorimetric sensor array combined with visible near-infrared spectroscopy for the matcha classification.

Ouyang Q, Rong Y, Wu J, et al. — Food chemistry

… health benefits. In the current study, visible near-infrared (Vis-NIR) and colorimetric sensor array (CSA) techniques are applied to identify the matcha grades. The color-sensitive dyes reacted with their volatile compounds and …

Chemical / analyticalProcessing, milling and qualityAroma, flavor and sensoryAuthenticity and analytical methodsCited 49×
2024Journal article

Preparation of Matcha Fresh Noodles with Stable Color using Embedding Method and Microwave Treatment.

Wang Y, Zou C, Yin J — Journal of visualized experiments : JoVE

… has been widely utilized in traditional foods such as noodles, cookies, and bread. However, there are several challenges that must be addressed in the quality of matcha-incorporated foods, with the most significant being the …

Food science / processingProcessing, milling and qualityAroma, flavor and sensoryFood products and applications
2022Journal articleFree to read

Characterization of the Key Aroma Compounds of Shandong Matcha Using HS-SPME-GC/MS and SAFE-GC/MS.

Luo Y, Zhang Y, Qu F, et al. — Foods (Basel, Switzerland)

Shandong matcha has the quality characteristics of bright green color, seaweed-like aroma and strong, fresh and brisk taste. In order to identify the characteristic aroma components and clarify the contribution of the grinding process to …

Chemical / analyticalCultivation and shadingProcessing, milling and qualityAroma, flavor and sensoryCited 21×
2022Journal articleFree to read

Effects of Tea Powder on the Cooking Properties, Antioxidative Potential and Volatile Profiles of Dried Noodles.

Kayama K, Wei R, Zhang Y, et al. — Foods (Basel, Switzerland)

Numerous studies indicate that tea has versatile health benefits, and attempts are being made to use it as a food additive. In this study, three types of tea powder (TP) [matcha tea powder (MTP), green tea powder (GTP), and black tea …

Chemical / analyticalAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryCited 14×
2025Journal articleFree to read

Effect of Japanese Tea Addition on The Physical and Chemical Properties and Sensory Acceptance of Fermented Almond and Oat-Based Fermented Drinks

Reno Fitri, Diana Lo — Springer Link (Chiba Institute of Technology)

The rising demand for dairy-free and functional beverages has increased interest in plant-based fermented drinks due to their nutritional benefits. Combining plant ingredients with probiotics offers a promising alternative to dairy …

Food science / processingGut and microbiomeProcessing, milling and qualityAroma, flavor and sensory
2024Journal article

A comprehensive review of matcha: production, food application, potential health benefits, and gastrointestinal fate of main phenolics.

Ye JH, Fang QT, Zeng L, et al. — Critical reviews in food science and nutrition

Matcha, a powder processed from tea leaves, has a unique green tea flavor and appealing color, in addition to many other sought after functional properties for a wide range of formulated food applications (e.g., dairy products, bakery …

ReviewGut and microbiomeCultivation and shadingProcessing, milling and qualityCited 33×
2026Journal articleFree to read

Beyond Composition: Processing-Driven Transformations and Functional Trade-Offs of Matcha Tea in Foods.

Onder A, Warda M, Yılmaz O, et al. — Foods (Basel, Switzerland)

… leaves, has gained increasing attention as both a traditional beverage and a functional food ingredient. While previous reviews have focused on its phytochemical profile and biological activities, less attention has been given to …

ReviewAntioxidants and polyphenolsGut and microbiomeProcessing, milling and qualityCited 1×
2023Journal articleFree to read

The Content of Bioactive Compounds and Technological Properties of Matcha Green Tea and Its Application in the Design of Functional Beverages.

Najman K, Sadowska A, Wolińska M, et al. — Molecules (Basel, Switzerland)

… green tea obtained from the Camellia sinensis L. plant intended for both "hot" and "cold" consumption. It is a rich source of bioactive ingredients, thanks to which it has strong antioxidant properties. In this research, an organoleptic …

Observational (human)Antioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryCited 31×
2025Journal articleFree to read

Impact of Pumpkin Seed, Brown Rice, Yellow Pea, and Hemp Seed Proteins on the Physicochemical, Technological, and Sensory Properties of Green Lentil Cookies.

Juhász R, Hajas L, Csajbókné Csobod É, et al. — Foods (Basel, Switzerland)

… from green lentil flour. Isolates from hemp seed, brown rice, yellow pea, and pumpkin seed were investigated. Cookies were additionally enriched with inulin and matcha tea. Products were characterized in terms of physicochemical …

Observational (human)Antioxidants and polyphenolsAroma, flavor and sensoryFood products and applicationsCited 4×
2026Journal articleFree to read

In Vitro Bioactivity, Polyphenols, Antioxidant Properties, and Sensory Quality of Al-Qassim Berry-Enhanced Matcha Tea as a Function of Extraction Temperature.

Ali RFM, Alhomaid RM, Aleid NAM — Foods (Basel, Switzerland)

… with acidic berries may enhance phenolic stabilization, antioxidant capacity, and sensory properties. This study evaluated pure matcha (MT) and a matcha beverage blended with 7.5% strawberry and 7.5% blackberry powder (Mix), extracted at …

In vitro / cell studyAntioxidants and polyphenolsInflammation and immunityProcessing, milling and qualityCited 1×
2022Journal articleFree to read

Effect of Shading on the Morphological, Physiological, and Biochemical Characteristics as Well as the Transcriptome of Matcha Green Tea.

Chen X, Ye K, Xu Y, et al. — International journal of molecular sciences

… tea. The objectives among matcha tea producers include increasing the ammonia and chlorophyll contents of tea buds, decreasing tea polyphenol contents, and enhancing tea aroma formation. In this study, Fuding white tea plants were …

Agronomy / cultivationAntioxidants and polyphenolsL-theanine and caffeineCultivation and shadingCited 42×
2024Journal articleFree to read

A comprehensive metabolomics analysis of volatile and non-volatile compounds in matcha processed from different tea varieties.

Huang D, Chen X, Tan R, et al. — Food chemistry: X

… of four specific tea plant varieties (Okumidori, Longjing 43, Zhongcha108, and E'Cha 1) on various aspects of matcha, including sensory evaluation, major components, color quality, volatile and non-volatile metabolomic profiles. The …

Chemical / analyticalMetabolism and weightAntioxidants and polyphenolsL-theanine and caffeineCited 38×
2025Journal articleFree to read

A Review of Matcha (Camellia sinensis) Quality: Genetic, Agronomic, and Physiological Determinants

Bagus Aradea, Aswin Hendry Atmoko — Prosiding Seminar Nasional Pembangunan dan Pendidikan Vokasi Pertanian

… 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
2024Journal articleFree to read

Quality analysis and antioxidant activity of different types of tea powder

Yutong Ye, Zeyi Ai, Ronglin Li, et al. — Food Production Processing and Nutrition

… processing field. In order to explore sensory evaluation, quality components and antioxidant activities among different types of TP, matcha TP, Huangjinya green TP, oolong TP, black TP and Pu-erh TP were used as the research objects. …

Chemical / analyticalAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 10×
2021Journal articleFree to read

Pengaruh Tingkat Ketuaan Daun Terhadap Karakteristik Teh Herbal Matcha Tenggulun (Protium javanicum Burm.F.)

Hasbi Rohiqi, Ni Luh Ari Yusasrini, Gak Diah Puspawati — Jurnal Ilmu dan Teknologi Pangan (ITEPA)

… of leaf maturity on the characteristics of matcha herbal tea tenggulun leaf and to determine the right level of leaf maturity which can produce matcha herbal tea tenggulun leaf with the best characteristics. This study used a …

Randomized controlled trialAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryCited 6×
2026Journal articleFree to read

Gluten-free Oatmeal Cookie Enriched with Cranberries (Vaccinium macrocarpon) and Matcha Powder (Camellia sinensis)

Sylvestre Dossa, Alexandru Baltatu, C. Dragomir, et al. — Journal of Agroalimentary Process and Technologies.

In recent years, consumer demand for healthier foods with enhanced nutritional value has increased. In this context, this study aimed to develop gluten-free cookies based on oat flour enriched with matcha powder. Three formulations were …

Observational (human)Antioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensory
2021Journal articleFree to read

Pengaruh Suhu dan Lama Pengeringan Terhadap Karakteristik Teh Herbal Matcha Daun Tenggulun (Protium javanicum Burm.F.)

Yohanna Mei Sarah Purba, Ni Luh Ari Yusasrini, Komang Ayu Nocianitri — Jurnal Ilmu dan Teknologi Pangan (ITEPA)

The purpose of this research were to determine the temperature and duration of dried time on characteristics of the matcha herbal tenggulun leaves tea, as well as to determine the appropriate temperature and dried time to produce matcha …

Randomized controlled trialAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryCited 3×
2025Journal articleFree to read

Development of matcha yogurt technology and its physiological-hygienic assessment

I. V. Skulska, O. Y. Tsisaryk, V. Y. Holubev — Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies

… article presents the results of a study on the technological, physicochemical, and functional properties of yogurt enriched with matcha powder, with a focus on determining the optimal concentration of the additive and its effect on the …

Observational (human)Antioxidants and polyphenolsAroma, flavor and sensoryFood products and applications
2023Journal articleFree to read

Quality Characteristics of Milk Caramel Added with Different Amount of Matcha

Yoon-Jeong Pi, Hye Hyun Yoon — Culinary Science & Hospitality Research

The basic ingredients of milk caramel are mainly dairy products and sugars, which inevitably reduce its health functionality. Therefore, the purpose of this study is to develop a dessert with excellent health functionality by adding …

Observational (human)Processing, milling and qualityAroma, flavor and sensoryFood products and applicationsCited 1×
2025Journal article

INCREASING THE BREAD BIOLOGICAL VALUE BY INTRODUCING JAPANESE GREEN TEA MATCHA POWDER TO THE FORMULATION

Ol'ga Loretc, Лопаева Надежда Леонидовна, Olga Neverova, et al. — Вестник Красноярского государственного аграрного университета

… bread with matcha green tea. Objectives: analysis of the nutritional value and chemical composition of matcha, drawing up a recipe with the added additive, identifying changes in the organoleptic characteristics of bread with …

Food science / processingProcessing, milling and qualityAroma, flavor and sensoryFood products and applications
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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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