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.”
9 studies match for “"physicochemical properties"”
Physicochemical indicators coupled with multivariate analysis for comprehensive evaluation of matcha sensory quality.
Wu J, Ouyang Q, Park B, et al. — Food chemistryThe sensory quality of matcha is a pivotal factor in determining consumer acceptance. However, the human sensory panel test is difficult to popularize by virtue of professional requirements and inability to evaluate large samples. The…
Observational (human)Processing, milling and qualityAroma, flavor and sensoryCited 75×Prioritizing Matcha Green Tea Production Criteria by Logarithmic Fuzzy FUCOM with Z-Numbers
Busaba Phruksaphanrat, Saruntorn Panjavongroj, Saran Jarernsuk — Engineering Technology & Applied Science Research… multiple interdependent criteria, including cost, tea raw material quality, physicochemical properties, sensory attributes, and dissolvability, each contributing differently to overall product performance and consumer acceptance. …
Observational (human)Metabolism and weightAroma, flavor and sensoryProcessing, milling and qualityCreating a marshmallow formula with natural sweetener and matcha tea
E.A. Zachesova, I V Sergienko — Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)The article presents the results of developing a formulation for marshmallows with a natural sugar substitute and matcha tea. During the study, marshmallow samples with different component compositions were made: with sugar; with…
Observational (human)Aroma, flavor and sensoryFood products and applicationsProcessing, milling and qualityUse of «Matcha» green tea in the production of "Cinnabon" buns
О. П. Чернега, Анна Игоревна Курыжко — KSTU News… The study is aimed at studying the effect of Matcha green tea powder on the physicochemical properties of bakery products, determining the mass fraction of green tea powder added to the recipe to impart the best organoleptic properties …
Observational (human)Antioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryTÜRKİYE VE JAPONYA MENŞELİ MATCHA TOZLARININ FİZİKOKİMYASAL VE DUYUSAL ÖZELLİKLERİNİN KARŞILAŞTIRILMASI
Melike Nur Tosun, Fatma Korkmaz — GIDA / THE JOURNAL OF FOODBu 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×COMPARISON OF PHYSICOCHEMICAL AND SENSORY PROPERTIES OF MATCHA POWDERS FROM TÜRKİYE AND JAPAN
Melike Nur Tosun Demir, Fatma Korkmaz — DergiPark (Istanbul University)Sensory / consumerProcessing, milling and qualityAroma, flavor and sensoryDETERMINATION OF CERTAIN PHYSICOCHEMICAL CHARACTERISTICS AND SENSORY PROPERTIES OF GREEN TEA POWDER (MATCHA) ADDED ICE CREAMS AND DETECTION OF THEIR ORGANIC ACID AND MINERAL CONTENTS
Arzu Kavaz Yüksel, Mehmet Yüksel, İhsan Güngör Şat — GIDA / THE JOURNAL OF FOODChemical / analyticalProcessing, milling and qualityAroma, flavor and sensoryFood products and applicationsCited 22×YEŞİL ÇAY TOZU (MATCHA) İLAVE EDİLEN DONDURMALARIN DUYUSAL ÖZELLİKLERİ VE FİZİKOKİMYASAL KARAKTERİSTİKLERİNİN BELİRLENMESİ, ORGANİK ASİT VE MİNERAL İÇERİĞİNİN TESPİTİ
Arzu Kavaz Yüksel, Mehmet Yüksel, İhsan Güngör ŞatBu calismanin amaci farkli konsantrasyonlarla yesil cay tozu (YCT) ilavesiyle uretilen dondurmalarin belirli fizikokimyasal ozelliklerini, organik asit ve mineral icerigini degerlendirmektir. YCT’nin artisi, yag, titrasyon asitligi,…
Other / not statedProcessing, milling and qualityAroma, flavor and sensoryFood products and applicationsCited 2×How 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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