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.”
139 studies match for “flavor and aroma”
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 & PharmacotherapeuticsChildhood malnutrition and micronutrient deficiencies pose significant global health challenges, often due to the low palatability of conventional vitamin supplements. This project introduces "Nutraceutical Chocolate: A Novel Delivery …
Food science / processingCognition, mood and stressAntioxidants and polyphenolsAroma, flavor and sensoryComprehensive assessment of matcha qualities and visualization of constituents using hyperspectral imaging technology.
Hu Y, Yu H, Song X, et al. — Food research international (Ottawa, Ont.)Matcha, 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×Development of a technology for a curd dessert with matcha and freeze-dried berries.
Čekauskaitė, Gerda, — Institutional Repository of Klaipeda State University of Applied Sciences… freeze-dried raspberries had the best sensory compatibility with matcha tea flavour. They provided the product with balanced acidity, a distinctive aroma, and the highest sensory acceptability score. The results of the research …
Sensory / consumerAroma, flavor and sensoryFood products and applicationsProcessing, milling and qualityNew tastes in green tea : a novel flavor for familiar drinks, dishes, and desserts
睦子 徳永, Stuart Atkin, 洋子 豊崎 — Medical Entomology and Zoology… 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 in Green Tea is an original cookbook that …
Food science / processingAroma, flavor and sensoryFood products and applicationsCited 5×Objective Evaluation of Astringent and Umami Taste Intensities of Matcha using a Taste Sensor System
Tomomi Ujihara, Nobuyuki Hayashi, Hidekazu Ikezaki — Food Science and Technology Research… green tea that is traditionally used for the Japanese tea ceremony, Sado, and has, in recent years, also been used as a food ingredient. In addition, Sado and food items containing matcha are becoming popular in countries where …
Observational (human)Antioxidants and polyphenolsAroma, flavor and sensoryProcessing, milling and qualityCited 29×Research Status and Prospect of Matcha Blending Based on Intelligent Algorithm
Bing Yang, Jie Yu, Kai Chen, et al. — E3S Web of Conferences… 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 qualityComparative Analysis of Physiological, Growth, and Biochemical Traits in Tea Cultivars for Shaded Environments
The Korean Tea Society, Doobo Shim, Changhyun Sung, et al.This study collected and propagated genetic resources for a native Korean tea plant to select cultivars suitable for shaded environments. The Cv_24 cultivar was compared with the Japanese Yabukida cultivar (Cv_01) and the Korean Chamnok …
Agronomy / cultivationL-theanine and caffeineCultivation and shadingProcessing, milling and qualityAPLIKASI MATCHA GREEN TEA DAN SARI JERUK LEMON DALAM PRODUKSI SERABI SOLO DI UKM LINCO’S SOLO [MATCHA GREEN TEA AND LEMON JUICE APPLICATION OF SERABI SOLO PRODUCTION IN SME LINCO’S SOLO]
Esti Widowati, Gusti Fauza, Rizky Nugrahaningtyas, et al. — Jurnal Sinergitas PKM & CSR… is a traditional food made from rice flour, coconut milk, sugar, salt, water and other ingridients. Serabi is round, flat and porous. Coconut milk was used to develop serabi's taste making it sweet and savory. However, rancidity can …
Food science / processingAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryCited 1×A Review of Matcha (Camellia sinensis) Quality: Genetic, Agronomic, and Physiological Determinants
Bagus Aradea, Aswin Hendry Atmoko — Prosiding Seminar Nasional Pembangunan dan Pendidikan Vokasi Pertanian… teh (genetik) merupakan faktor penentu yang mendasari rasa, warna, dan aroma spesifik matcha. Teknik penaungan merupakan praktik agronomi esensial yang memicu respons fisiologis optimal, terutama dalam meningkatkan Theanine dan …
ReviewMetabolism and weightAntioxidants and polyphenolsL-theanine and caffeineTheanine (L-gamma-glutamylethylamide) in green tea, and its impact on cognitive function
Yoshitake Baba — Tea in Health and Disease PreventionNot classified (no abstract)Cognition, mood and stressL-theanine and caffeineAroma, flavor and sensoryCited 1×A comprehensive metabolomics analysis of volatile and non-volatile compounds in matcha processed from different tea varieties.
Huang D, Chen X, Tan R, et al. — Food chemistry: X… of four specific tea plant varieties (Okumidori, Longjing 43, Zhongcha108, and E'Cha 1) on various aspects of matcha, including sensory evaluation, major components, color quality, volatile and non-volatile metabolomic profiles. The …
Chemical / analyticalMetabolism and weightAntioxidants and polyphenolsL-theanine and caffeineCited 38×Pengaruh Tingkat Ketuaan Daun Terhadap Karakteristik Teh Herbal Matcha Tenggulun (Protium javanicum Burm.F.)
Hasbi Rohiqi, Ni Luh Ari Yusasrini, Gak Diah Puspawati — Jurnal Ilmu dan Teknologi Pangan (ITEPA)… of leaf maturity on the characteristics of matcha herbal tea tenggulun leaf and to determine the right level of leaf maturity which can produce matcha herbal tea tenggulun leaf with the best characteristics. This study used a …
Randomized controlled trialAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryCited 6×The effect of superfine tea powder addition on the acrylamide content of innovative Xinjiang nang products (tea nang).
Huang Y, Xiao H, Zhang L, et al. — Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessmentIn the present study, tea variety and proportions and tea nang production conditions were optimised to improve tea nang flavour, and dynamic changes in polyphenols and acrylamide content were determined. Orthogonal experimental design was …
Chemical / analyticalAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryCited 7×Effect of Shading on the Morphological, Physiological, and Biochemical Characteristics as Well as the Transcriptome of Matcha Green Tea.
Chen X, Ye K, Xu Y, et al. — International journal of molecular sciences… tea. The objectives among matcha tea producers include increasing the ammonia and chlorophyll contents of tea buds, decreasing tea polyphenol contents, and enhancing tea aroma formation. In this study, Fuding white tea plants were …
Agronomy / cultivationAntioxidants and polyphenolsL-theanine and caffeineCultivation and shadingCited 42×OPTIMASI PERBANDINGAN MATCHA DAN SUSU SKIM MENGGUNAKAN METODE SLD (SIMPLEX LATTICE DESIGN) DALAM FORMULASI COKELAT MATCHA
Azzahra Nabilah — Hasanuddin University RepositoryBubuk 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 applicationsQuality, health efficacy and application researches on Matcha
Fanglan Li, Jiangxiong Zhu, WEI Xinlin, et al. — DOAJ (DOAJ: Directory of Open Access Journals)… has attracted more attention from many consumers worldwidely due to its unique flavor. Drinking or eating Matcha has multiple health efficacies. Herein, this paper reviewed the potential effects of Matcha processing methods on Matcha …
Observational (human)Processing, milling and qualityCognition, mood and stressAroma, flavor and sensoryA Study of Consumers' Blog Posting Patterns on Matcha Latte
Bae-young Choi — Association for International Tea Culture… latte, identify their key characteristics from the marketing perspective, and provide implications for promoting its sustained consumption. For this purpose, the study set the search period from July 1, 2025, to June 30, 2026, on the …
ReviewAroma, flavor and sensoryFood products and applicationsL-theanine and caffeinePENGEMBANGAN KULIT PANGSIT MENJADI PANGSIT ROLL LUMER BERBAGAI VARIAN RASA BY SUJAJEMI
Rodhatul Jannah, Febri Ariyantiningsih, Jeny Dwi Anwar, et al. — Jurnal Mahasiswa Entrepreneurship (JME)… product that transforms traditional dumpling wrappers into a modern snack with flavor varieties applied on the outside, such as chocolate, matcha, and tiramisu. This study aims to analyze the product development process, sensory …
Observational (human)Aroma, flavor and sensoryFood products and applicationsMarket, culture and sustainabilityPrioritizing Matcha Green Tea Production Criteria by Logarithmic Fuzzy FUCOM with Z-Numbers
Busaba Phruksaphanrat, Saruntorn Panjavongroj, Saran Jarernsuk — Engineering Technology & Applied Science Research… tea raw material quality, physicochemical properties, sensory attributes, and dissolvability, each contributing differently to overall product performance and consumer acceptance. Experts' opinions are not only vague but also differ …
Observational (human)Metabolism and weightAroma, flavor and sensoryProcessing, milling and qualityUji Daya Terima Formulasi Klepon dengan Substitusi Tepung Kacang Arab, Tepung Kelor, dan Tepung Katuk sebagai Kudapan Alternatif Ibu Menyusui
Irina Lailata, Annis Catur Adi — Jurnal Ilmiah Universitas Batanghari Jambi… for breastfeeding mothers is very necessary to facilitate breast milk and foods with sufficient protein and iron content can improve the quality of breast milk for babies. Utilizing local food ingredients with the nutritional …
Randomized controlled trialAroma, flavor and sensoryFood products and applicationsMarket, culture and sustainabilityPengaruh Suhu dan Lama Pengeringan Terhadap Karakteristik Teh Herbal Matcha Daun Tenggulun (Protium javanicum Burm.F.)
Yohanna Mei Sarah Purba, Ni Luh Ari Yusasrini, Komang Ayu Nocianitri — Jurnal Ilmu dan Teknologi Pangan (ITEPA)The purpose of this research were to determine the temperature and duration of dried time on characteristics of the matcha herbal tenggulun leaves tea, as well as to determine the appropriate temperature and dried time to produce matcha …
Randomized controlled trialAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryCited 3×Mutu Sensori dan Aktivitas Antioksidan Minuman Matcha Latte dengan Penambahan Kolagen Sapi
Salsabila Syifa Gusrani, Intan Harnesa Kusumaningrum, Titi Rohmayanti — Karimah Tauhid.… digunakan dalam prosesi upacara minum teh. Salah satu produk minuman yang mengandung matcha yaitu matcha latte. Matcha latte merupakan minuman matcha berbasis susu. Kolagen merupakan protein yang terdapat pada bagian kulit, tulang, …
Sensory / consumerAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryCited 1×Evaluasi Kualitas dan Penerimaan Konsumen Terhadap Nugget Pisang dengan Varian Rasa Yang Berbeda
Lalu Masdar, Sukhadi, Chelsea Gomes Teixeira, et al. — Zentrum Economic Business Management Accounting Research… Penelitian ini menggunakan metode uji organoleptik untuk mengukur warna, aroma, tekstur, dan rasa keseluruhan dari beberapa varietas nugget pisang, termasuk cokelat, tiramisu, dan matcha. Temuan penelitian menunjukkan bahwa jenis …
Sensory / consumerProcessing, milling and qualityAroma, flavor and sensoryFood products and applicationsPenerapan Metode Quality Function Deployment dalam Pengembangan Produk Minuman “Matcha Boy”
Ivan Abraham, Rifky Maulana, Samuel Kevin Sihombing, et al. — Jurnal Ilmu Sosial dan Humaniora.… serves as a strategic approach to ensure alignment between consumer needs and the technical characteristics of the “Matcha Boy” beverage product, playing a crucial role in translating the voice of the customer (VoC) into measurable …
Observational (human)Processing, milling and qualityFood products and applicationsAroma, flavor and sensoryHow 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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