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.”
121 studies match for “tea flavor”
This paper provides a comprehensive overview of the economic system of green tea and matcha in Kyoto, Japan, namely Uji tea (Uji-cha), with a particular focus on distribution structure and quality coordination.Various statistical data and …
ReviewProcessing, milling and qualityMarket, culture and sustainabilityAroma, flavor and sensoryThe article discusses the use of Matcha green tea in the production of Cinnabon buns to improve bakery products’ nutritional value and consumer properties. The study is aimed at studying the effect of Matcha green tea powder on the …
Observational (human)Antioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryMatcha tea is a fine-powdered green tea with a unique "Umami” taste. It is a popular beverage prepared from the leaves of the Camellia sinensis plant, which is growing under the shade a few weeks before harvesting the leaves. Consequently, …
ReviewAntioxidants and polyphenolsInflammation and immunitySkin, oral and dentalCited 1×High-quality tea leaves are required for matcha production. Shading is one of the key agronomic practices that can increase the quality of green tea. The objectives among matcha tea producers include increasing the ammonia and chlorophyll …
Agronomy / cultivationAntioxidants and polyphenolsL-theanine and caffeineCultivation and shadingCited 42×The purpose of the study is to enrich wheat 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 …
Food science / processingProcessing, milling and qualityAroma, flavor and sensoryFood products and applicationsTea varieties play a crucial role on the quality formation of matcha. This research aimed to examine the impact of four specific tea plant varieties (Okumidori, Longjing 43, Zhongcha108, and E'Cha 1) on various aspects of matcha, including …
Chemical / analyticalMetabolism and weightAntioxidants and polyphenolsL-theanine and caffeineCited 38×… samples which prepared by adding 3% matcha to pudding have a high values in taste, smell and overall acceptability. Results of chemical analyses also showed that the prepared pudding samples with added 5% matcha contained a high …
Sensory / consumerAntioxidants and polyphenolsCancerProcessing, milling and qualityMatcha 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×Matcha is a very popular tea food around the world, being widely used in the food, beverage, health food, and cosmetic industries, among others. At present, matcha shade covering methods, matcha superfine powder processing technology, and …
Chemical / analyticalMetabolism and weightAntioxidants and polyphenolsProcessing, milling and qualityCited 6×… amount. Moreover, 108 volatile compounds were detected and 30 potential flavour-contributing compounds were quantified by gas chromatography time-of-flight mass spectrometry using headspace-stir bar sorptive extraction-thin-film …
Chemical / analyticalAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 28×… were investigated. Cookies were additionally enriched with inulin and matcha tea. Products were characterized in terms of physicochemical parameters (e.g., crude protein content, total phenolics and flavonoids, antioxidant activity, and …
Observational (human)Antioxidants and polyphenolsAroma, flavor and sensoryFood products and applicationsCited 4×The perfect guide to introducing green tea into the modern lifestyle of health-conscious people. THE WINNER OF THE GOURMAND WORLD COOKBOOK AWARDS in the category of the Best Book in Cooking with Wine, Beer or Spirits for Books New Tastes …
Food science / processingAroma, flavor and sensoryFood products and applicationsCited 5×… based on bioactive extracts from valuable natural sources, such as green tea enriched with Chios mastiha, are considered. Currently, the transition towards the consumption of healthy and sustainable food and beverages promoting …
Food science / processingGut and microbiomeProcessing, milling and qualityAroma, flavor and sensory… its application as a functional dietary fiber ingredient. Matcha green tea formulations were successfully mixed with lemongrass hydrolate containing 0.21% EO (dry weight basis) with 58% of monoterpenoids, being citral at 0.73 …
Food science / processingAntioxidants and polyphenolsInflammation and immunityProcessing, milling and qualityCited 25×… at any point throughout lifetime. Matcha is often acknowledged as the most aromatic type of tea and is considered to have the highest level of quality. It contains a significant amount of minerals, including fluoride. The aim of this …
Randomized controlled trialSafety, contaminants and toxicitySkin, oral and dentalProcessing, milling and qualityWe previously reported the group of aroma constituents that characterize the odor of sencha (green tea made from leaves) which is similar to but distinct from the odor of commercially available matcha (Japanese green tea made from …
Chemical / analyticalCultivation and shadingProcessing, milling and qualityAroma, flavor and sensoryCited 3×There are many varieties of tea (Camellia sinensis) obtained by different processing methods. In Japan, sencha tea has been used to brew beverages f6r centuries, and tencha leaves are used to make powdered green tea, matcha, which is used …
Chemical / analyticalCultivation and shadingAroma, flavor and sensoryAuthenticity and analytical methodsCited 9×Мақала матча шайымен байытылған бисквит жартылай фабрикатының антиоксиданттық қасиеттерін зерттеуге арналған, бұл дұрыс тамақтануға деген қызығушылықтың артуы аясында маңызды болып табылады. Зерттеудің мақсаты-матчаны пайдаланып оңтайлы…
Other / not statedAntioxidants and polyphenolsAroma, flavor and sensoryFood products and applications… product using non-traditional raw materials, which was chosen as Matcha green tea. Periodic reception of Matcha tea helps to preserve the healthy state of the human body, preventing the development of many diseases. Currently, Moscow …
Chemical / analyticalAntioxidants and polyphenolsAroma, flavor and sensoryFood products and applicationsCited 7×Hellyer uses the case of tea to illuminate Japan&s;s long global entanglements. Beginning with its eighth-century transmission from China, he tracks how practices like matcha and sencha emerged through technological borrowings and shifting …
Observational (human)Market, culture and sustainabilityAroma, flavor and sensoryAdventurous tea-drinkers are seeking innovative, sophisticated flavors like rose, turmeric, and matcha.
Sensory / consumerAroma, flavor and sensoryMarket, culture and sustainability… 0.7172 of Rₚ² for infusion color, 21 spectral variables and 0.6747 of Rₚ² for aroma, 6 spectral variables and 0.7788 of Rₚ² for taste, 7 spectral variables and 0.7774 of Rₚ² for overall quality. Overall, HMI technology as a rapid, …
Sensory / consumerMetabolism and weightProcessing, milling and qualityAroma, flavor and sensoryCited 40×The aim of this contribution is to explore the performativity of taste in the Japanese tea ceremony. While widely recognized as a non-Western artistic expression, its aesthetic exploration has largely neglected the significant contribution …
ReviewAroma, flavor and sensoryMarket, culture and sustainability… In the article, the authors consider the possibility of using matcha green tea in the technology of flour confectionery products on the example of cupcakes. Matcha green tea contains a large amount of tannins, caffeine, amino acids …
Food science / processingL-theanine and caffeineProcessing, milling and qualityAroma, flavor and sensoryEvery 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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