MatchaDB

Research topic

Matcha aroma, flavor and sensory science: the research

Sensory scientists have mapped matcha's volatile aroma compounds, the balance of umami, bitterness and astringency, and how factors like grade, origin and whisking change what people taste.

The topic combines instrumental analysis (gas chromatography and electronic tongues) with trained-panel and consumer-preference studies.

135

studies

2002–2026

years covered

94

from the last five years

86

free to read

What kind of evidence is this?

  • Observational (human)25
  • Sensory / consumer24
  • Chemical / analytical22
  • Food science / processing19
  • Other / not stated15
  • Review9
  • Randomized controlled trial7
  • In vitro / cell study7
  • Agronomy / cultivation3
  • Not classified (no abstract)3
  • Systematic review / meta-analysis1

Sensory results depend on the panel and the preparation method, so check how the matcha was prepared before comparing studies.

Common keywords

sensory evaluation 36sensory properties 18matcha tea 18green tea 18functional foods 15antioxidant activity 14catechins 13polyphenols 13camellia sinensis 11antioxidants 9physicochemical properties 8consumer acceptance 8taste 8moisture content 8

Most recognized studies on this topic

Ranked by recency, citations, journal standing and study design.

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×
2022Journal article

Physicochemical indicators coupled with multivariate analysis for comprehensive evaluation of matcha sensory quality.

Wu J, Ouyang Q, Park B, et al. — Food chemistry

The sensory quality of matcha is a pivotal factor in determining consumer acceptance. However, the human sensory panel test is difficult to popularize by virtue of professional requirements and inability to evaluate large samples. The…

Observational (human)Processing, milling and qualityAroma, flavor and sensoryCited 75×
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

Matcha tea powder is considered as an integral part of a healthy diet due to its enormous health benefits. In the current study, visible near-infrared (Vis-NIR) and colorimetric sensor array (CSA) techniques are applied to identify the…

Chemical / analyticalProcessing, milling and qualityAroma, flavor and sensoryAuthenticity and analytical methodsCited 49×
2021Journal article

Intelligent evaluation of taste constituents and polyphenols-to-amino acids ratio in matcha tea powder using near infrared spectroscopy.

Guo Z, Barimah AO, Yin L, et al. — Food chemistry

Matcha tea is rich in taste and bioactive constituents, quality evaluation of matcha tea is important to ensure flavor and efficacy. Near-infrared spectroscopy (NIR) in combination with variable selection algorithms was proposed as a fast…

Chemical / analyticalAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 117×
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)

Matcha is a powdered 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…

Observational (human)Antioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryCited 31×
2026Journal articleFree to read

Multimodal Sensor Fusion for Non-Destructive Tea Quality Evaluation: Deep Learning-Enabled Methods, Applications, and Challenges.

Hu X, Zhang M, Yang B, et al. — Foods (Basel, Switzerland)

Tea quality evaluation is increasingly moving from subjective sensory assessment and destructive laboratory analysis toward rapid, non-destructive, and data-driven approaches. This review summarizes recent advances in multimodal sensing…

ReviewProcessing, milling and qualityAuthenticity and analytical methodsMetabolism and weightCited 6×
2025Journal article

Identification of key odorants responsible for the seaweed-like aroma quality of Shandong matcha.

Zhang Y, Wu X, Shi Y, et al. — Food research international (Ottawa, Ont.)

The distinctive seaweed-like aroma is a typical flavor characteristic of high-grade Shandong matcha. To obtain a sample of strong seaweed aroma extracted from matcha, high-grade Shandong matcha made from fresh leaves of Camellia sinensis…

Chemical / analyticalProcessing, milling and qualityAroma, flavor and sensoryAuthenticity and analytical methodsCited 13×
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)

Black net shade treatment attenuates flavonoid biosynthesis in tea plants, while the effect of light quality is still unclear. We investigated the flavonoid and transcriptome profiles of tea leaves under different light conditions, using…

Agronomy / cultivationAntioxidants and polyphenolsCultivation and shadingProcessing, milling and qualityCited 78×
2021Journal article

Matcha-fortified rice noodles: Characteristics of in vitro starch digestibility, antioxidant and eating quality

Yun Li, Jianhui Xiao, Jin Tu, et al. — LWT

Matcha (MT), the finely ground powder of green tea leaves, is increasingly used as a nutritional food ingredient due to its large content of polyphenols. In this work, rice noodles were fortified with 0, 0.5, 1.0, 1.5 and 2.0% (w/w) of MT,…

In vitro / cell studyAntioxidants and polyphenolsGut and microbiomeProcessing, milling and qualityCited 66×
2023Journal articleFree to read

Variations of main quality components of matcha from different regions in the Chinese market.

Luo Y, Zhang Y, Qu F, et al. — Frontiers in nutrition

Matcha has a unique aroma of seaweed-like, which is popular with Chinese consumers. In order to effectively understand and use matcha for drinks and tea products, we roundly analyzed the variation of main quality components of 11 matcha…

Observational (human)Antioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 13×
Search all 135 studies on this topic

Newest research

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

Background: Milk-based beverages like latte represent 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,…

Randomized controlled trialAroma, flavor and sensoryFood products and applicationsMetabolism and weight
2026Journal articleFree to read

ANALISIS PENGEMBANGAN PRODUK PUDDING BALLS UNTUK MENINGKATKAN DAYA TARIK KONSUMEN

Angel Tangkilisan, Nastasya Cindy Hidajat — Jurnal Serina Abdimas

Along with the development of modern times, food no longer serves only as a basic necessity but has also become a part of lifestyle and a reflection of people’s tastes. One type of food that is currently popular is dessert. The growing…

Observational (human)Food products and applicationsMarket, culture and sustainabilityProcessing, milling and quality
2026Journal articleFree to read

ẢNH HƯỞNG CỦA VIỆC BỔ SUNG MATCHA VÀ XANTHAN GUM ĐẾN CHẤT LƯỢNG SỮA CHUA TRONG QUÁ TRÌNH BẢO QUẢN LẠNH

Thị Quyên Nguyễn, Thị Trà Phạm, Thị Thu Trang Nguyễn — Tạp chí Dinh dưỡng và Thực phẩm

Mục tiêu: Nghiên cứu nhằm đánh giá ảnh hưởng của việc bổ sung bột matcha và xanthan gum đến chất lượng sữa chua trong quá trình bảo quản lạnh. Phương pháp: Sữa chua được bổ sung matcha ở tỷ lệ 0,1-0,5% và xanthan gum ở tỷ lệ 0-0,1%. Các…

Other / not statedProcessing, milling and qualityAroma, flavor and sensoryFood products and applications
2026Journal articleFree to read

Authentic Japanese Matcha Filling for Bakery & Pastry

kingwoodfood — Zenodo (CERN European Organization for Nuclear Research)

Our Matcha Filling delivers distinctive umami-rich flavor of premium Japanese green tea in a versatile bakery format. Captures matcha's complex character: grassy notes balanced with subtle sweetness and unique savory undertones matcha…

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

Related topics

Processing, milling and qualityStudies on how tencha is steamed, dried and stone-milled, how particle size and storage affect color, flavor and nutrients, and how matcha quality is graded.Authenticity and analytical methodsStudies on telling real matcha from imitations, grading quality by spectroscopy and chemistry, and detecting adulteration.Food products and applicationsFood science studies that add matcha to noodles, bread, ice cream, yogurt, chocolate and beverages, and measure the effect on nutrition, texture and taste.

This page describes what published studies examine; it is not medical advice, and a study being listed is not an endorsement of its findings. Topic tags and study types are assigned automatically from each paper's text (see how the library is built). Library last rebuilt October 20, 2026.