Sensory Evaluation of Matcha
Hiroaki Murakami — Chagyo Kenkyu Hokoku (Tea Research Journal)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 sensoryResearch
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.”
158 studies match for “aroma OR flavor”
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… a product that meets their purpose. To obtain objective information on matcha tastes, we developed a standardized method for evaluating the astringent and umami tastes of matcha using a taste sensor system with standard substances, …
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.… 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 qualityLow-Temperature Matcha Powder Grinder Based on Double Grinding Structure
Qi Gao, Hongxia Zhao, Le Sun, et al. — Advances in transdisciplinary engineeringSummer 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 sensoryPillangóborsóvirág és matcha tea porral dúsított édes és sós tallérok elemanalitikai vizsgálata és érzékszervi bírálata
Fanni Éva Klinga — University of Debrecen Electronic Archive (University of Debrecen)A 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 TRƯỚC KHI HÁI ĐẾN NĂNG SUẤT, CHẤT LƯỢNG NGUYÊN LIỆU GIỐNG CHÈ LCT1 CHO CHẾ BIẾN CHÈ MATCHA TẠI PHÚ THỌ
Hoang Tran Xuan — Tạp chí Điện tử về Nông nghiệp và Môi trườngNghiên 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 sensoryAPLIKASI 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… 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×VLIV NÁPLNĚ NA SENZORICKOU HODNOTU PLNĚNÝCH ČOKOLÁDOVÝCH CUKROVINEK / EFFECT OF FILLING ON THE SENSORY VALUE OF FILLED CHOCOLATE CONFECTIONERY
Veronika Šafránková, Renáta Dufková, Luděk Hřivna, et al.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. 0857 4523 9520, Pabrik Produsen Bubuk Minuman Recommended di Malang Jawa Timur Welljoy Innovation Center
bintanglimamedia — Zenodo (CERN European Organization for Nuclear Research)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 applicationsความแพรหลายของขนมและเครองดมททำจากมทฉะ
Piyaporn Chanasuay — Thammasat Journal of Japanese Studies… And large international companies such as Haagen-Dazs produced matcha-flavored ice cream cups in 1996, and the last one was due to the use of the Cool Japan policy to push the Japanese food industry, including sweets and drinks …
Food science / processingMarket, culture and sustainabilityAroma, flavor and sensoryFood products and applicationsEffect of Drying Treatment on the Color Characteristics of Tencha
Ya-Lin Mao, Jieqiong Wang, Fang Wang, et al. — SSRN Electronic JournalAgronomy / cultivationCultivation and shadingProcessing, milling and qualityAroma, flavor and sensoryTheanine (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×Čokoládové cukrovinky s přidanou hodnotou
Kateřina Týblová — Digital Repository (National Repository of Grey Literature)… 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 applicationsLe matcha en France : entre héritage, stratégies de marque et circulation des imaginaires du bien-être
Omayma Ben Djemia — INRIA a CCSD electronic archive serverNé 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 sensoryEffect of different fixing methods on the quality of selenium-enriched matcha
Cai Jian-xion — Science and Technology of Food Industry… 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 qualityOPTIMASI 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 sensoryStudy on processing techniques of matcha short biscuit
Dong Ha Jun — Science and Technology of Food Industry… 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 sensoryJapanese Green Tea
Shoji Koide, Ken-ichi Kimura — CRC Press eBooks… 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 shadingDeveloping a System to Assess the Skills of Japanese Way of Tea by Analysing the Forming Sound
Eriko Aiba, Soutatsu Kanazawa, Tomoko Ota, et al. — Proceedings of the Human Factors and Ergonomics Society Annual Meeting… 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×DESARROLLO DE TRES FORMULACIONES DE DULCES TIPO GOMITA CON PROPIEDADES FUNCIONALES Y REDUCIDAS EN AZÚCAR
Andrea Alejandra Azurdia Juárez — Repositorio Institucional USACEn 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 applicationsComprehensive 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×The impact of different matcha green tea powder additions on selected quality features of corn puffs
Natalia Mikołajczak, Daria Anna Sobiechowska — Polish Journal of Natural ScienceNot classified (no abstract)Processing, milling and qualityAroma, flavor and sensoryCited 2×Čokolády se zvýšeným obsahem zdraví prospěšných látek
Karolína Nováková — Digital Repository (National Repository of Grey Literature)… and antioxidants. The experimental part includes a production of variants of flavored chocolates with an increased content of healthy substances. The plant material that was used is barrique wood, matcha tea, red cabbage, turmeric, …
Observational (human)Antioxidants and polyphenolsAroma, flavor and sensoryFood products and applicationsHow 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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