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

46 studies match for “"sensory evaluation"”

2025Journal articleFree to read

Pengembangan Energi Bar Fungsional sebagai Camilan Praktis: Studi Produk K-BARZ: Development of Functional Energy Bar as a Practical Snack: K-BARZ Product Study

Yerri garindra Wardana, Intan Sofiana, Trisma Septiana, et al. — NaCIA (National Conference on Innovative Agriculture)

Kebutuhan masyarakat modern terhadap pangan praktis dan bergizi mendorong inovasi produk fungsional seperti snack bar. Penelitian ini bertujuan mengembangkan energy bar berbasis tepung daun kelor (Moringa oleifera) bernama K-BARZ, yang…

Sensory / consumerProcessing, milling and qualityAroma, flavor and sensoryFood products and applications
2025Journal article

Pillangóborsóvirág és matcha tea porral dúsított édes és sós tallérok elemanalitikai vizsgálata és érzékszervi bírálata

Fanni Éva Klinga — University of Debrecen Electronic Archive (University of Debrecen)

A diplomamunkám témája egy olyan ostyakészítmény, amit különböző gyógynövényekkel dúsítottam annak érdekében, hogy beltartalmilag egy értékesebb élelmiszert kapjak. A matcha tea és pillangóborsóvirág porral dúsított ostyákat elemanalitikai…

Other / not statedProcessing, milling and qualityAroma, flavor and sensoryFood products and applications
2023Journal article

NGHIÊN CỨU ẢNH HƯỞNG CỦA CHIỀU CAO CHE SÁNG TRƯỚC KHI HÁI ĐẾN NĂNG SUẤT, CHẤT LƯỢNG NGUYÊN LIỆU GIỐNG CHÈ LCT1 CHO CHẾ BIẾN CHÈ MATCHA TẠI PHÚ THỌ

Hoang Tran Xuan — Tạp chí Điện tử về Nông nghiệp và Môi trường

Nghiên cứu ảnh hưởng của chiều cao che sáng đối với giống chè LCT1 để sản xuất nguyên liệu chế biến chè xanh Matcha tại Phú Thọ cho thấy, các công thức với chiều cao che sáng mặt tán chè khác nhau như không che (CT1), cao 0,8 m (CT2), 1,2…

Other / not statedAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensory
2023Thesis or dissertation

OPTIMASI PERBANDINGAN MATCHA DAN SUSU SKIM MENGGUNAKAN METODE SLD (SIMPLEX LATTICE DESIGN) DALAM FORMULASI COKELAT MATCHA

Azzahra Nabilah — Hasanuddin University Repository

Bubuk teh hijau Jepang (matcha) telah dikenal sebagai sebagai teh hijau paling aromatik dan kandungan aktivitas antioksidan yang tinggi. Matcha telah banyak ditambahkan pada berbagai produk, termasuk cokelat. Formulasi cokelat matcha perlu…

Sensory / consumerProcessing, milling and qualityAroma, flavor and sensoryFood products and applications
2022Thesis or dissertation

DESARROLLO DE TRES FORMULACIONES DE DULCES TIPO GOMITA CON PROPIEDADES FUNCIONALES Y REDUCIDAS EN AZÚCAR

Andrea Alejandra Azurdia Juárez — Repositorio Institucional USAC

En el presente trabajo de graduación se realizaron gomitas de dulce con azúcar reducida e ingredientes funcionales. Se formularon gomitas reducidas en azúcar al 40, 60 y 80 %, utilizando como edulcorantes el isomalt y una mezcla de stevia…

Sensory / consumerAroma, flavor and sensoryFood products and applications
2002Journal articleFree to read

Effects 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×
2021Thesis or dissertationFree to read

Elaboración de productos de repostería ricos en antioxidantes y fibra dietaría provenientes de diferentes variedades de té.

Juan Pablo Gaona Hernandez — instname:Universidad de los Andes

El 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 sensory
2022Journal article

Effect of three milling processes (cyclone-, bead- and stone-millings) on the quality of matcha: Physical properties, taste and aroma.

Huang Y, Goh RMV, Pua A, et al. — Food chemistry

… sorptive extraction-thin-film solid-phase microextraction (HS-SBSE-TFSPME). Sensory evaluation by a trained panel found that the matcha samples possess different notes (cyclone-milled: leafy; bead-milled: fishy; and stone-milled: …

Chemical / analyticalAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 28×
2017Journal article

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 Şat

Bu 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×
2016Thesis or dissertation

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

Kakao adalah salah satu komoditas yang cukup banyak dijumpai di Indonesia. Hampir seluruh kalangan menyukai hasil produk olahan dari kakao seperti cokelat batang karena rasanya yang nikmat. Namun perannya dalam memenuhi kebutuhan gizi bagi…

Chemical / analyticalAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensory
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)

… and 7.5% blackberry powder (Mix), extracted at 5 °C, 70 °C, and 100 °C. Sensory evaluation using a 9-point hedonic scale (n = 50) identified 15% berry substitution (Mix) as optimal, with overall acceptability scores ranging from …

In vitro / cell studyAntioxidants and polyphenolsInflammation and immunityProcessing, milling and qualityCited 1×
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

… blackberry powder (BL) at three extraction temperatures (5 °C, 70 °C, 100 °C). Sensory evaluation used a 9-point hedonic scale with 50 panelists. Colour parameters (L, a, b, chroma, hue, ΔE) were measured via chromameter. Total phenolics …

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

… were also higher in matcha tea with low agitating rates and time by sensory evaluation, which were attributed to the variations of phenolic compounds. Flavonol glycosides, gallic acid and (−)-gallocatechin were determined the …

Chemical / analyticalMetabolism and weightAntioxidants and polyphenolsAroma, flavor and sensoryCited 4×
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)

… drinks. Lightness decreased in all tea treatments, especially with hojicha. Sensory evaluation ( p = 53) showed that tea- enhanced samples, particularly green tea and hojicha, significantly improved aroma, taste, and overall acceptance …

Food science / processingGut and microbiomeProcessing, milling and qualityAroma, flavor and sensory
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

… work in pediatric chocolate development and herbal chocolate preparation. Sensory evaluation, physicochemical analysis, and assessment of its antioxidant capacity and multivitamin content will ensure acceptability, stability, and …

Food science / processingCognition, mood and stressAntioxidants and polyphenolsAroma, flavor and sensory
2024Journal articleFree to read

Effects of matcha supplementation on in vitro digestibility and sensory acceptance of soy milk

E Lie, Reggie Surya — IOP Conference Series Earth and Environmental Science

… between matcha concentration towards inhibition ability of digestive enzymes. Sensory evaluation is carried out with home-use-test. Results show that matcha is a strong inhibitor of lipase and a weak inhibitor of amylase which may be due …

In vitro / cell studyMetabolism and weightAntioxidants and polyphenolsGut and microbiomeCited 1×
2025Journal articleFree to read

Effect of Adding Matcha Powder (Green Tea) on Improvement Chemical and Sensorial Properties of Pudding

Nada M. A. A. Ramadan, Mona M. Khalil, Rania E. El-Gammal, et al. — Journal of Food and Dairy Sciences

… a moderate effect on infected liver cells at a rate of 31.78±1.8. Results of sensory evaluation of matcha pudding showed that the samples which prepared by adding 3% matcha to pudding have a high values in taste, smell and overall …

Sensory / consumerAntioxidants and polyphenolsCancerProcessing, milling and quality
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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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