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.”
85 studies match for “authenticity”
Authenticity plays a crucial role in the success of products and brands, but its meaning and value can evolve. We investigate the dynamic nature of authenticity by examining the Matcha tea market in Japan. In doing so, we analyzed how the …
Other / not statedFood products and applicationsAuthenticity and analytical methodsMarket, culture and sustainability… Matcha yang ditawarkan serta niat konsumen untuk berkunjung kembali. Perceived authenticity atau perspektif keaslian konsumen terhadap produk mampu membentuk persepsi positif pelanggan terhadap kualitas keaslian Matcha yang ditawarkan. …
ReviewFood products and applicationsAuthenticity and analytical methodsProcessing, milling and qualityMatcha, made from different tea leaves as raw material, exhibits diverse aromas and flavors. Therefore, there is an urgent need for a rapid, non-destructive method to assess the quality of matcha to ensure that these different…
Randomized controlled trialAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 17×Monitoring chlorophyll during Tencha (the raw ingredient for matcha) processing is critical for determining the matcha's color and quality. The purpose of this study is to explore the mechanism of chlorophyll changes during Tencha…
Chemical / analyticalCultivation and shadingProcessing, milling and qualityAuthenticity and analytical methodsCited 91×Abstract BACKGROUND The study reports a portable near infrared (NIR) spectroscopy system coupled with chemometric algorithms for prediction of tea polyphenols and amino acids in order to index matcha tea quality. RESULTS Spectral data were…
Randomized controlled trialAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 114×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×Matcha-Japanese powdered tea-is a variety of green tea (Camellia sinensis L.), one of the most popular beverages in the world. Due to the unique way it is grown, it contains high concentrations of health-promoting phytochemicals. The aim…
Chemical / analyticalL-theanine and caffeineProcessing, milling and qualityFood products and applicationsCited 29×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×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×This study aimed to assess the feasibility of identifying multiple chemical constituents in matcha using visible-near infrared hyperspectral imaging (VNIR-HSI) technology. Regions of interest (ROIs) were first defined in order to calculate…
Chemical / analyticalAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 77×The study aimed to extend the applications of surface-enhanced Raman scattering (SERS) – recently one of the most promising and widely employed technique in food safety and quality monitoring – towards determination of two analytes in a…
Chemical / analyticalSafety, contaminants and toxicityAuthenticity and analytical methodsProcessing, milling and qualityCited 128×Japanese green tea is becoming increasingly popular worldwide due to its pleasant aroma. The volatiles of four types of Japanese green tea (Sencha, Matcha, Gyokuro, and Hojicha) were extracted separately by headspace solid-phase…
Chemical / analyticalAroma, flavor and sensoryAuthenticity and analytical methodsSkin, oral and dentalCited 101×Green tea is consumed worldwide for its health-promoting properties, but it remains vulnerable to microplastic contamination during packaging and processing. Microplastics such as polystyrene (PS) and polyethylene terephthalate (PET) pose…
Chemical / analyticalSafety, contaminants and toxicityProcessing, milling and qualityAuthenticity and analytical methodsCited 11×Matcha tea contains only the softer parts of the tea leaves and is finely ground. Therefore, extraction of the flavanols for analysis by HPLC is possible by a simpler protocol compared to the ISO 14502-2 method. 21 different simplified…
Chemical / analyticalAntioxidants and polyphenolsL-theanine and caffeineAuthenticity and analytical methodsCited 18×The three-dimensional fluorescence spectroscopy features the advantage of obtaining emission spectra at different excitation wavelengths and providing more detailed information. This study established a simple method to discriminate both…
Chemical / analyticalAuthenticity and analytical methodsProcessing, milling and qualityCited 9×Hyperspectral microscope imaging (HMI) technology coupled with chemometrics was attempted to mimic human panel test for estimating sensory quality of matcha in this study. The hypercubes from HMI system contained spatial and spectral…
Sensory / consumerMetabolism and weightProcessing, milling and qualityAroma, flavor and sensoryCited 40×Abstract BACKGROUND In a study to explore the utilization of polyphenols in complex digestive systems, starch‐based vermicelli was employed as the carrier and matcha (MT) was used as the source of polyphenols. Four percent MT was extruded…
In vitro / cell studyAntioxidants and polyphenolsGut and microbiomeFood products and applicationsCited 9×Green teas are nonfermented teas, the quality of which is measured by the green color. However, this category encompasses a high number of tea varieties that differ in cultivation and processing. For example, leaf or stem/bubble tea,…
Chemical / analyticalProcessing, milling and qualityAuthenticity and analytical methodsMetabolism and weightCited 11×Current trends in scientific studies focus on the development of smartphone-based biosensors via green nanoparticle for clinical diagnosis, food, and environmental monitoring. In this study, we developed a novel portable smartphone-based…
Chemical / analyticalAntioxidants and polyphenolsInflammation and immunityProcessing, milling and qualityCited 28×This research demonstrates a green synthesis and subsequent functionalization process of copper oxide nanoparticles (CuO NPs) utilizing matcha green tea extract as a sustainable reducing and functionalizing agent. UPLC-MS analysis revealed…
In vitro / cell studyAntioxidants and polyphenolsCancerInflammation and immunityCited 1×The aim of this work was to optimize our natural hair dyeing system which we described in our previous work and to compare with other dyeing systems. Therefore, we investigated concentration limits of matcha and mordant and compared this…
Sensory / consumerSkin, oral and dentalProcessing, milling and qualityAuthenticity and analytical methodsCited 14×… products. This new approach contributes to the verification of the authenticity of food and improvement in its traceability.
Randomized controlled trialAntioxidants and polyphenolsL-theanine and caffeineAuthenticity and analytical methodsCited 3×Background/objectives: This study tested the influence of in vitro digestion on the release of organic acids and low molecular weight saccharides of matcha. Methods: The concentrations of analytes in the raw and undigested portion of…
In vitro / cell studyMetabolism and weightGut and microbiomeCultivation and shadingCited 3×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.
Spot a paper that doesn't belong, or one that's missing? Tell us.