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.”
69 studies match for “Taste”
… and sencha emerged through technological borrowings and shifting domestic tastes, while Edo-period trade tied Japan into Chinese-centred circuits of silver, copper, and medicinal goods. With the treaty ports from 1859, Japan entered …
Observational (human)Market, culture and sustainabilityAroma, flavor and sensory… consumption or purchasing decisions, followed by 64.6% of the delicious taste of sweetened beverages causing them regularly consumed. The participants had the attitude that buying sweetened beverages for consumption was easy and …
Observational (human)Food products and applicationsMarket, culture and sustainabilityAroma, flavor and sensory… in an ultra-fine texture. This careful method ensures: A smoother, creamier taste Better mixability with water or milk Enhanced nutrient retention The flavor profile is naturally balanced—slightly sweet, subtly earthy, and never bitter …
Food science / processingCognition, mood and stressAntioxidants and polyphenolsL-theanine and caffeine… a sky of flavor, and Cloudscape is a soft, floating moment of indulgence that tastes like heaven.
Observational (human)Aroma, flavor and sensoryFood products and applicationsCognition, mood and stress… since the products acquire an unnatural dark green color and an unusual taste of tea. The tannin content in the finished cupcakes was 41 mg / 100 g, the energy value was 408.8 kcal. The shelf life of cupcakes with the addition of …
Food science / processingL-theanine and caffeineProcessing, milling and qualityAroma, flavor and sensory… is commonly thought to have health advantages. Tea quality will improve taste which results in increased sales. Polypeptide, methionine acids (mostly additive), and cappuccino all contribute to the beverage’s phytonutrients …
ReviewAntioxidants and polyphenolsCultivation and shadingProcessing, milling and quality… approach introduces Japanese inspired flavored fillings, creating a unique taste experience that appeals to Malaysian and Japanese youngsters who love exploring new flavors and textures. Moreover, the new tagline "The Taste of …
Food science / processingFood products and applicationsMarket, culture and sustainabilityCardiovascular and blood pressureSummer and autumn tea tastes bitter and has a weak aroma, which is restricted by technology, quality and other factors. Therefore, the utilization rate of summer and autumn tea has been relatively low, and the tea-producing areas mainly …
Food science / processingProcessing, milling and qualityAroma, flavor and sensory… Serabi is round, flat and porous. Coconut milk was used to develop serabi's taste making it sweet and savory. However, rancidity can decrease quality of serabi during shelf life. Mold growth also affects food safety of this perishable …
Food science / processingAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryCited 1×… and richness. In general, high-grade matcha tended to have a strong initial taste and a weak after-taste. Based on this research, empirical studies are needed through the establishment of optimal shaded cultivation conditions and …
Agronomy / cultivationAntioxidants and polyphenolsL-theanine and caffeineCultivation and shadingCited 2×… results in soothing green colour of tea and theanine for it non bitter taste. Green tea contains four main catechins, i.e., (−)-epicatechin-3-gallate (ECG), (−)-epicatechin (EC), (−)-epigallocatechin-3-gallate (EGCG) and (−)- …
ReviewAntioxidants and polyphenolsL-theanine and caffeineSafety, contaminants and toxicity… activity. In the case of chocolate bars, the ingredients affected mainly the taste and overall impression, but it also affected the firmness. The nutritionally valuable ingredients also increased the level of polyphenols with …
Observational (human)Antioxidants and polyphenolsAroma, flavor and sensoryFood products and applications… Matcha through sensory evaluation,chemical composition,color,aroma and taste of the fingerprint. The results showed that the content of Steaming fixation for selenium-enriched Matcha such as water extract,tea polyphenol,Se,K,Mg,P …
Sensory / consumerAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and quality… The products appeared a little bright green,weak and crisp taste,as well as delicate fragrance of tea. The results showed that the tea green colourity apparatus was suitable for matcha short biscuit.
Sensory / consumerFood products and applicationsProcessing, milling and qualityAroma, flavor and sensory… skills of making matcha tea are one of the important factors that affect the taste of matcha tea. The purpose of this study is to develop a system to help beginners’ learning of otemae. As the first step, in this study, we investigated …
Sensory / consumerMarket, culture and sustainabilityAroma, flavor and sensoryCited 8×Introduction: Antibacterial ingredients with high safety and mild taste that can be used for mouthwash for children are required.Matcha is one of the natural beverages that is made from the leaves of Camellia sinensis and widely consumed …
Food science / processingInflammation and immunitySkin, oral and dentalProcessing, milling and quality… the sensory evaluation results, the sensory attributes in term of appearance, taste, texture, sweetness, as well as overall acceptability in matcha puff pastry with red dates filling had the highest sensory score among the others three …
Observational (human)Aroma, flavor and sensoryFood products and applicationsAntioxidants and polyphenols… effect on the green tea and the tea cake quality,We can adjust the Matcha cake taste,flavor and color by adding Matcha from different shading time.
Agronomy / cultivationAntioxidants and polyphenolsL-theanine and caffeineCultivation and shading… linage as a genuine successor of the tradition, and distributes his/her taste for-and knowledge of-tea throughout the world to tea practitioners who belong to his/her school.But their activity and experience of Tea Ceremony is not …
Sensory / consumerMarket, culture and sustainabilityAroma, 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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