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.”
116 studies match for “sensory quality”
… outlets should pursue product diversification while maintaining the intrinsic quality of matcha, reassess the standardization of product preparation and provide clear nutritional information, design and operate customization processes …
ReviewAroma, flavor and sensoryFood products and applicationsL-theanine and caffeine… cookies were evaluated for nutritional composition, phenolic compounds, and sensory properties. In addition, the flour composed of 90% oats and 10% matcha powder (FCOM2) was analyzed rheologically. The results showed that FCOM2 …
Observational (human)Antioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensory… and tiramisu. This study aims to analyze the product development process, sensory evaluation, and market competitiveness assessment of pangsit roll lumer. The methods employed include production, observation, and interviews. The …
Observational (human)Aroma, flavor and sensoryFood products and applicationsMarket, culture and sustainability… involves multiple interdependent criteria, including cost, tea raw material quality, physicochemical properties, sensory attributes, and dissolvability, each contributing differently to overall product performance and consumer …
Observational (human)Metabolism and weightAroma, flavor and sensoryProcessing, milling and quality… 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 content needed by breastfeeding mothers can help to increase the …
Randomized controlled trialAroma, flavor and sensoryFood products and applicationsMarket, culture and sustainabilityThe 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×Matcha merupakan bubuk teh hijau yang berasal dari negara Jepang, sering digunakan dalam prosesi upacara minum teh. Salah satu produk minuman yang mengandung matcha yaitu matcha latte. Matcha latte merupakan minuman matcha berbasis susu.…
Sensory / consumerAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryCited 1×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×Penelitian yang dilakukan bertujuan untuk mengevaluasi persepsi konsumen terhadap produk Nugget Pisang dengan berbagai macam rasa. Nugget pisang merupakan produk inovatif yang memadukan tekstur renyah di bagian luar dengan rasa pisang yang…
Sensory / consumerProcessing, milling and qualityAroma, flavor and sensoryFood products and applications… component composition of marshmallows, organoleptic and physicochemical quality indicators of the samples were studied, as a result of which it has been found that marshmallow samples with isomalt and isomalt and matcha tea have …
Observational (human)Aroma, flavor and sensoryFood products and applicationsProcessing, milling and quality… Uji tea (Uji-cha), with a particular focus on distribution structure and quality coordination.Various statistical data and literature were analyzed while incorporating interviews with 13 business operators from producers to tea …
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 sensoryThis research aims to analyze the effect of adding stevia leaf powder as a sugar substitute on the chemical and organoleptic properties of functional drinks matcha. The experimental design used was a Completely Randomized Design (CRD) with…
Randomized controlled trialAroma, flavor and sensoryFood products and applicationsProcessing, milling and qualityAstringency is crucial in determining the taste quality of matcha, primarily influenced by flavonoids. However, the specific impact of cultivars and processing techniques on flavonoid composition remains unclear. This study employs …
Chemical / analyticalMetabolism and weightAntioxidants and polyphenolsCultivation and shadingCited 10×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 applicationsBu çalışmada Türkiye (TM1–TM5) ve Japonya (JM) menşeli matcha tozlarının fizikokimyasal ve duyusal özellikleri karşılaştırılmıştır. Suda çözünürlük indeksi Türkiye menşeli matcha tozlarında %30.24–35.76 arasında değişirken, Japonya menşeli…
Other / not statedAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryCited 1×Milk teas and fruit teas are popular as a refreshment, but their percent antioxidant properties need to be determined. In this study, the antioxidant activities of selected commercialized milk teas (Matcha, Okinawa, and Winter Melon) and…
Sensory / consumerAntioxidants and polyphenolsFood products and applicationsAuthenticity and analytical methods… was conducted to study the effect of adding matcha powder on the chemical and sensory properties of prepared pudding. Matcha was added at different concentrations of 3,5 and 10%. Results of the chemical analysis showed that matcha powder …
Sensory / consumerAntioxidants and polyphenolsCancerProcessing, milling and qualityThis study aimed to quantitatively investigate the effects of ultraviolet (UV) light exposure duration (0, 12, 24, 36, 48, and 60 hours) on the caffeine concentration in matcha powder (Camellia sinensis), as measured by UV-Vis…
Sensory / consumerAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and quality… processes emphasized visual appeal and practicality to maintain product quality. Overall, this activity successfully produced an innovative and attractive pudding balls dessert that aligns with modern culinary trends. Innovation in …
Observational (human)Food products and applicationsMarket, culture and sustainabilityProcessing, milling and qualityMục tiêu: Nghiên cứu nhằm đánh giá ảnh hưởng của việc bổ sung bột matcha và xanthan gum đến chất lượng sữa chua trong quá trình bảo quản lạnh. Phương pháp: Sữa chua được bổ sung matcha ở tỷ lệ 0,1-0,5% và xanthan gum ở tỷ lệ 0-0,1%. Các…
Other / not statedProcessing, milling and qualityAroma, flavor and sensoryFood products and applicationsMany processed soybean products are popular in society, one of which is soy milk. One of the derivative products of soy milk is ice cream. Generally, ice cream is added with flavors and colorings, including matcha powder. However, it turns…
Food science / processingProcessing, milling and qualityAroma, flavor and sensoryFood products and applicationsIn the present study, the processing, characterization, and assessment of novel non-alcoholic and sugar-free drinks based on bioactive extracts from valuable natural sources, such as green tea enriched with Chios mastiha, are considered.…
Food science / processingGut and microbiomeProcessing, milling and qualityAroma, flavor and sensory… 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 study was to compare the effects of matcha and green tea on the …
Randomized controlled trialSafety, contaminants and toxicitySkin, oral and dentalProcessing, milling and qualityEvery 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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