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 “flavor quality”
Our Matcha Filling delivers distinctive umami-rich flavor of premium Japanese green tea in a versatile bakery format. Captures matcha's complex character: grassy notes balanced with subtle sweetness and unique savory undertones matcha …
Food science / processingProcessing, milling and qualityAroma, flavor and sensoryFood products and applications… 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 quality… the typical coffee experience to something sublime. Three distinct, dreamy flavors such like the earthy elegance of Matcha, the buttery richness of Caramel, and the traditional Original Dalgona are used to blend tradition and luxury. …
Observational (human)Aroma, flavor and sensoryFood products and applicationsCognition, mood and stress… during matcha drying processing is critical for determining the color and aroma quality of matcha. The objective of this study is to monitor the carotenoid content during different phases of matcha drying utilizing a portable …
Chemical / analyticalProcessing, milling and qualityAroma, flavor and sensoryAuthenticity and analytical methods… flour. The resulting cupcake has excellent organoleptic and physico-chemical quality indicators. Adding more than 7 % of the mass of flour to the recipe of matcha green tea cupcakes is not advisable, since the products acquire an …
Food science / processingL-theanine and caffeineProcessing, milling and qualityAroma, flavor and sensory世界的な抹茶需要により，外国での抹茶生産が増え，輸出戦略の構築のためには国産抹茶の特徴を把握する必要がある。本研究では香りに着目し，国産抹茶と外国産抹茶の香りを区別する香気寄与成分を主成分分析により特定し，抹茶の香りに重要な低沸点成分とともに定量した。その結果，低沸点成分であるdimethyl sulfide，methyl aldehydes (2-methyl propanal, 3-methyl butanal, 2-methyl…
Other / not statedL-theanine and caffeineProcessing, milling and qualityAroma, flavor and sensoryCited 2×抹茶の品質特性は，碾茶が微粉砕されることにより生まれる。そこで，抹茶の性状に適する審査について，用具や実施方法，実施上の着眼点を述べた。
Sensory / consumerProcessing, milling and qualityAroma, flavor and sensory… where matcha drinking is a new experience. Therefore, information on the quality of matcha is important for manufacturers, dealers, and consumers in order to produce, select or purchase a product that meets their purpose. To obtain …
Observational (human)Antioxidants and polyphenolsAroma, flavor and sensoryProcessing, milling and qualityCited 29×… tea, a Japanese specialty, 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 …
ReviewAntioxidants and polyphenolsCultivation and shadingProcessing, milling and quality… and the highest theanine content (275.6 mg/100 g), which contributes to umami taste. Additionally, electronic tongue analysis indicated that Cv_24 had the highest umami sensor value (NMS). These findings suggest Cv_24 possesses optimal …
Agronomy / cultivationL-theanine and caffeineCultivation and shadingProcessing, milling and qualitySummer 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 sensoryA 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 applicationsNghiên 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… 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×Hub. wa.me/6285745239520, produsen bubuk minuman terdekat, supplier bubuk minuman malang, supplier bubuk minuman surabaya, supplier bubuk minuman pasuruan, franchise minuman kekinian, bubuk minuman premium, supplier bahan baku minuman,…
Other / not statedProcessing, milling and qualityAroma, flavor and sensoryFood products and applicationsEffects of shading time on the quality of Matcha and the Matcha cake.It showed that shading could help the systhesis of nitrogen compounds such as amino acids,caffeine chlorophyll and protein,but couldn′t favor accumulation of tea …
Agronomy / cultivationAntioxidants and polyphenolsL-theanine and caffeineCultivation and shadingThe effects of different storage conditions (temperature and period) on quality of Matcha have been studied by measuring the contents of chlorophyll and its derivatives, total vitamin C, the surface color value and the amount of oxygen in …
Food science / processingProcessing, milling and qualityAroma, flavor and sensory… 관련 연구를 추후 진행하고자 한다.The effects of difference in the shading types on the quality of matcha are as follows. The three types used in this study were direct-shading, FRP pole-shading, and screen-shading. The contents of total phenolic …
Agronomy / cultivationAntioxidants and polyphenolsL-theanine and caffeineCultivation and shadingCited 2×… ferroptosis-like lipid peroxidation in roots, leading to deterioration of tea quality. Beneficial rhizosphere groups such as Proteobacteria and Rozellomycota declined, while denitrifiers bacteria and saprotrophic fungi were enriched, …
Agronomy / cultivationMetabolism and weightL-theanine and caffeineGut and microbiomeBubuk 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… 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… first introduce the unique processes that produce health-promoting and high-quality Japanese green tea, especially steamed green tea. Then, they introduce the sophisticated processing technologies to produce Japanese steamed green tea …
Food science / processingAroma, flavor and sensoryMarket, culture and sustainabilityCultivation and shading… in sensory evaluation.This study clarified that matcha can exhibit significant flavor differences between brands and provided a theoretical basis for the selection and application of matcha in tea products.
Observational (human)Metabolism and weightAntioxidants and polyphenolsGut and microbiomeCited 1×… matrix, storage, sensory outcomes and consumption context would improve quality control, cross-study comparability and interpretation of tea-derived beverages as foods rather than undifferentiated carriers of selected bioactives.
ReviewAntioxidants and polyphenolsAroma, flavor and sensoryFood products and applicationsEvery 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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