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

21 studies match for “sensory profile”

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

… 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 matcha beverage formulated with 15% Qassim …

Chemical / analyticalAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensory
2024Journal articleFree to read

The application of untargeted metabolomics coupled with chemometrics for the analysis of agitation effects on the sensory profiles of matcha tea.

Li S, Tian H, Zhu G, et al. — Current research in food science

… parameters (different agitating rates and time) on the aroma and taste profiles of matcha tea were systematically investigated by the combination of untargeted metabolomics and chemometrics. The aroma profiles of matcha tea …

Chemical / analyticalMetabolism and weightAntioxidants and polyphenolsAroma, flavor and sensoryCited 4×
2021Journal articleFree to read

Effects of Light Intensity and Spectral Composition on the Transcriptome Profiles of Leaves in Shade Grown Tea Plants (Camellia sinensis L.) and Regulatory Network of Flavonoid Biosynthesis.

Ye JH, Lv YQ, Liu SR, et al. — Molecules (Basel, Switzerland)

… quality is still unclear. We investigated the flavonoid and transcriptome profiles of tea leaves under different light conditions, using black nets with different shade percentages, blue, yellow and red nets to alter the light …

Agronomy / cultivationAntioxidants and polyphenolsCultivation and shadingProcessing, milling and qualityCited 78×
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)

… processing, and the cooking properties, antioxidant potential, and volatile profiles of dried tea noodles (DTN) were investigated. Between 0.5% and 2% TP addition decreased the cooking time, cooking loss, and water absorption of DTN, …

Chemical / analyticalAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryCited 14×
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)

… technological properties including geometry, baking loss, and texture profile were determined, and a sensory profile test was conducted. The replacement of a quarter of lentil flour with plant proteins increased the protein …

Observational (human)Antioxidants and polyphenolsAroma, flavor and sensoryFood products and applicationsCited 4×
2019Journal article

Characterisation of key odourants in Japanese green tea using gas chromatography-olfactometry and gas chromatography-mass spectrometry

Hui Ru Tan, Hazel Lau, Shao‐Quan Liu, et al. — LWT

… 243 were 2,3-diethylpyrazine and 2,3-diethyl-5-methylpyrazine, respectively. Sensory evaluation was then done on the SAFE extract to understand the overall aroma profile of each type of green tea. Based on sensory evaluation results, …

Chemical / analyticalAroma, flavor and sensoryAuthenticity and analytical methodsSkin, oral and dentalCited 101×
2023Journal articleFree to read

Effect of Spice Incorporation on Sensory and Physico-chemical Properties of Matcha-Based Hard Candy.

Dhawan K, Rasane P, Singh J, et al. — ACS omega

… Slide The present study was carried out to formulate and determine the sensory, proximate, phytochemical, and antioxidant properties of matcha hard candies incorporated with spices such as ginger ( Zingiber officinale Rosc.), …

Chemical / analyticalAntioxidants and polyphenolsAroma, flavor and sensoryProcessing, milling and qualityCited 5×
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

… (0%, 50%, 70%, 90%) on C. sinensis var assamica on the physical, chemical, and sensory profile of matcha produced. This study exhibited that the resultant matcha cultivated with the higher intensity of shading tends to have a darker color …

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

… different amounts of matcha. Each sample was subjected to objective tests, sensory attribute difference, and consumer acceptance tests. The moisture content, pH value, sugar content, and color value of milk caramel added with matcha …

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

Quality Characteristics of Matcha Milk Caramel according to Various Gelling Agent

Yoon-Jeong Pi, Hye-Hyun Yoon — Journal of the East Asian Society of Dietary Life

본 연구의 목적은 말차 밀크캐러멜의 최종 가열온도를 낮춰 말차 본연의 특성은 잘 살리되, 부드러워진 질감 때문에 생기는 보관, 유통 상의 문제점은 다양한 겔화제를 첨가하여 개선시키고자 하였다. 본 실험을 위한 말차 밀크캐러멜은 겔 화제를 첨가하지 않은 대조군(CON)과 저메톡실 펙틴(P), 저아실 젤란검(GG), 한천(A)을 각각 0.25%씩 첨가한 실험군으로 118℃까지 최종 가열하여 준비하였다. 기계적 측정 결과에…

Other / not statedProcessing, milling and qualityAroma, flavor and sensoryCited 1×
2025Journal articleFree to read

TÜRKİYE VE JAPONYA MENŞELİ MATCHA TOZLARININ FİZİKOKİMYASAL VE DUYUSAL ÖZELLİKLERİNİN KARŞILAŞTIRILMASI

Melike Nur Tosun, Fatma Korkmaz — GIDA / THE JOURNAL OF FOOD

Bu çalışmada Türkiye (TM1–TM5) ve Japonya (JM) menşeli matcha tozlarının fizikokimyasal ve duyusal özellikleri karşılaştırılmıştır. Suda çözünürlük indeksi Türkiye menşeli matcha tozlarında %30.24–35.76 arasında değişirken, Japonya menşeli…

Other / not statedAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryCited 1×
2025Journal articleFree to read

Effect of Geographic Regions on the Flavor Quality and Non-Volatile Compounds of Chinese Matcha.

Cui H, Zhao Y, Li H, et al. — Foods (Basel, Switzerland)

… required. Taking Japan Shizuoka matcha (R) as a reference, the differences in sensory quality characteristics and non-volatile substances of matcha processed with the same tea variety from different regions in China were analyzed. The …

Chemical / analyticalMetabolism and weightAntioxidants and polyphenolsProcessing, milling and qualityCited 6×
2016Journal articleFree to read

Characteristic Aroma Features of Tencha and Sencha Green Tea Leaves Manufactured by Different Processes.

Hasegawa T, Shimada Y, Saito H, et al. — Natural product communications

… the differences between the odors of sencha and tencha and their aroma profiles. We used our new technique to evaluate the odor of green tea, based on the theory that the aroma characteristics of materials arise from the …

Chemical / analyticalCultivation and shadingAroma, flavor and sensoryAuthenticity and analytical methodsCited 9×
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)

… food ingredient. While previous reviews have focused on its phytochemical profile and biological activities, less attention has been given to the effects of food processing and matrix interactions on matcha bioactives. This review …

ReviewAntioxidants and polyphenolsGut and microbiomeProcessing, milling and qualityCited 1×
2026Journal articleFree to read

Oxidant-Antioxidant Status of Commercial Matcha Beverages According to Flavor Category, Preparation Medium, and Preparation Temperature: A Comparative Evaluation.

Özenir Ç, Çubuk M, Altınsoy C, et al. — Foods (Basel, Switzerland)

… forms, but the effect of preparation conditions on its antioxidant-oxidant profile remains unclear. Methods: Twenty-six commercial matcha products (unflavored and various flavors) were each evaluated under eight preparation conditions …

Food science / processingCognition, mood and stressAntioxidants and polyphenolsAroma, flavor and sensory
2026Journal articleFree to read

Effects of different categories of tea powders incorporated into fresh noodles on quality, non-volatile metabolites, and aroma characteristics.

Li H, Chen X, Wang S, et al. — Food chemistry: X

… matrix, thereby improving cooking performance, texture, and overall sensory quality and acceptability, while significantly increasing starch and phenolic contents, as well as in vitro antioxidant activity. Non-volatile …

In vitro / cell studyMetabolism and weightAntioxidants and polyphenolsProcessing, milling and quality
2025Journal articleFree to read

Nutraceutical Chocolate: A Novel Delivery System for Herbal Multivitamins & Antioxidants

Asiya Shaik, V. Ragha Sai Pravallika, Velkuru Mohith, et al. — International Journal of Research in Pharmacology & Pharmacotherapeutics

… of nine natural herbal powders known for their rich vitamin and antioxidant profiles: moringa, amla, matcha, orange peel, beetroot, thyme, tulasi, cinnamon, and cardamom. These ingredients were carefully selected to confer a broad …

Food science / processingCognition, mood and stressAntioxidants and polyphenolsAroma, flavor and sensory
2026Journal articleFree to read

Acceptability and Optimisation of Eucheuma commonii Flour Incorporation into Moringa Latte

Muhamad Lanang Ariel Suyono, Evi Liviawaty, Rusky Intan Pratama, et al. — Asian Food Science Journal

… popular functional drinks in Indonesia due to their nutritional value and sensory appeal, yet innovation is needed to enhance texture a key consumer preference parameter. Moringa latte, an emerging health drink from Moringa oleifera …

Randomized controlled trialAroma, flavor and sensoryFood products and applicationsMetabolism and weight
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

… 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 findings revealed that the levels of tea polyphenols, …

Chemical / analyticalMetabolism and weightAntioxidants and polyphenolsL-theanine and caffeineCited 38×
2025Journal article

Effect of cultivar and process on the astringency of matcha based on flavonoids-targeted metabolomic analysis.

Xue J, Liu P, Xu Y, et al. — Food research international (Ottawa, Ont.)

… multivariate statistical analysis, dose over threshold (Dot) values, and sensory verification to comprehensively analyze changes in flavonoid profiles during the processing of two cultivars (Longjing 43 and Zhongcha 108) and their …

Chemical / analyticalMetabolism and weightAntioxidants and polyphenolsCultivation and shadingCited 10×
2025Journal articleFree to read

Cloudscape: 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 stress

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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