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.”
139 studies match for “aroma”
Summer 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… rasa gurih juga mudah mengalami kerusakan selama penyimpanan. Munculnya aroma dan rasa tengik yang tidak disukai menyebabkan penurunan kualitas dan daya simpan kue serabi. Selain itu, pertumbuhan kapang juga menjadi masalah …
Food science / processingAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryCited 1×ABSTRAKT Byl zkoumán vliv různých náplní na senzorickou hodnotu plněných čokoládových cukrovinek.Byly vyrobeny pralinky s pěti variantami náplní.Byl hodnocen jejich vzhled, textura, chuť a celkový dojem.Bylo potvrzeno, že přídavek chia…
Sensory / consumerAroma, flavor and sensoryFood products and applicationsHub. 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 applicationsIn recent years we have seen sweets and drinks made from matcha (抹茶：Matcha) are popular in Japan and are spreading overseas. In this article we will explore how these things happen. When did it start? The Study have shown that the factors…
Food science / processingMarket, culture and sustainabilityAroma, flavor and sensoryFood products and applicationsChocolate has a high popularity among consumers. With increasing interest in the effect of diet on human health, the effort to produce new and healthier foods also increases. Therefore, the aim of this thesis was to design enriched…
Observational (human)Antioxidants and polyphenolsAroma, flavor and sensoryFood products and applicationsNé au Japon, le matcha s’est progressivement imposé bien au-delà de sa fonction de boisson. Devenu symbole de sérénité, d’esthétique et de bien-être, il incarne aujourd’hui un phénomène culturel à part entière, nourri par la mondialisation…
Other / not statedAuthenticity and analytical methodsMarket, culture and sustainabilityAroma, flavor and sensory… selenium-enriched 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 …
Sensory / consumerAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityBubuk 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 applicationsIn recent years, Matcha 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…
Observational (human)Processing, milling and qualityCognition, mood and stressAroma, flavor and sensoryThe formula and baking techniques of matcha short biscuit were obtained by orthogonal experiment,and namely wheat flour 1000g,white sugar 330g,cream 20g,shortening 150g,egg 170g,milk powder 46g,baking soda 0. 7g,edible ammonium bicarbonate…
Sensory / consumerFood products and applicationsProcessing, milling and qualityAroma, flavor and sensory… produce Japanese steamed green tea and matcha while maintaining a high-quality aroma and flavor. The authors present the chemical properties, bioactive components, and health benefits of Japanese green tea. They describe the application …
Food science / processingAroma, flavor and sensoryMarket, culture and sustainabilityCultivation and shadingThe Japanese way of tea is one of the most traditional activities to treat and serve guests with “ matcha tea” The manner to serve and the procedure for making a bowl of matcha tea are assumed to be the art performance and they are called…
Sensory / consumerMarket, culture and sustainabilityAroma, flavor and sensoryCited 8×En el presente trabajo de graduación se realizaron gomitas de dulce con azúcar reducida e ingredientes funcionales. Se formularon gomitas reducidas en azúcar al 40, 60 y 80 %, utilizando como edulcorantes el isomalt y una mezcla de stevia…
Sensory / consumerAroma, flavor and sensoryFood products and applicationsMatcha, 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×The diploma thesis on the subject of Chocolates with an increased content of health beneficial substances was elaborated in the years 2018 to 2020 at the Institute of Postharvest Technology of Horticultural Products at the Faculty of…
Observational (human)Antioxidants and polyphenolsAroma, flavor and sensoryFood products and applications… were identified among 1383 non-volatile compounds. In addition, 97 key aroma-active compounds were identified based on their odor activity value exceeding 1. Aldehydes, heterocyclic compounds, and ketones were closely associated …
Chemical / analyticalMetabolism and weightAntioxidants and polyphenolsL-theanine and caffeineCited 38×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×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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