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.”
15 studies match for “Flavor substance”
… superfine powder processing technology, and digital evaluations of matcha flavor quality are receiving research attention. However, research on the differences in flavor and quality characteristics of matcha from the same tea tree …
Chemical / analyticalMetabolism and weightAntioxidants and polyphenolsProcessing, milling and qualityCited 6×… effects of agitating parameters (different agitating rates and time) on the aroma and taste profiles of matcha tea were systematically investigated by the combination of untargeted metabolomics and chemometrics. The aroma profiles of …
Chemical / analyticalMetabolism and weightAntioxidants and polyphenolsAroma, flavor and sensoryCited 4×… concept of SPA desserts-healthy gastronomic products that combine appealing taste, functional properties, and aesthetic pleasure.The article analyzes the potential for the development of SPA desserts as an element of functional …
Observational (human)Cognition, mood and stressAntioxidants and polyphenolsAroma, flavor and sensory… intensity and spectral composition in the field to alter the compositions of flavor substances in tea leaves and regulate plant growth, which is instructive to the production of summer/autumn tea and matcha.
Agronomy / cultivationAntioxidants and polyphenolsCultivation and shadingProcessing, milling and qualityCited 78×Matcha has a unique aroma of seaweed-like, which is popular with Chinese consumers. In order to effectively understand and use matcha for drinks and tea products, we roundly analyzed the variation of main quality components of 11 matcha …
Observational (human)Antioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 13×… matcha has the quality characteristics of bright green color, seaweed-like aroma and strong, fresh and brisk taste. In order to identify the characteristic aroma components and clarify the contribution of the grinding process to the …
Chemical / analyticalCultivation and shadingProcessing, milling and qualityAroma, flavor and sensoryCited 21×… adding Matcha tea in the amount of 0.7 g per 100 g of product improved the taste characteristics and appearance of the products, and also increased the content of useful substances, such as antioxidants, dietary fiber, and vitamins. …
Observational (human)Antioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensory… products of soy milk is ice cream. Generally, ice cream is added with flavors and colorings, including matcha powder. However, it turns out that matcha contains anti-nutritional substances tannins which can inhibit iron …
Food science / processingProcessing, milling and qualityAroma, flavor and sensoryFood products and applications… tea contains a large amount of tannins, caffeine, amino acids and other useful substances and finds application not only for the preparation of a drink, but in the technology of various food products. The work was carried out at Far …
Food science / processingL-theanine and caffeineProcessing, milling and qualityAroma, flavor and sensory… 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×… their best condensed source. Due to its unique chemical composition and prized flavour, which sets it apart from other tea beverages, it is considered the highest quality tea. Its health-promoting properties are attributed to the high …
ReviewCognition, mood and stressAntioxidants and polyphenolsL-theanine and caffeineCited 321×… 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 Horticulture at the …
Observational (human)Antioxidants and polyphenolsAroma, flavor and sensoryFood products and applications… of solvents. The great advantage of the online method is the larger number of substances detected, probably because ca. 30 % of the volatile analytes disappear during storage of the fractions in the off-line method. For the investigation …
Chemical / analyticalAntioxidants and polyphenolsAuthenticity and analytical methodsProcessing, milling and quality… results in soothing green colour of tea and theanine for it non bitter taste. Green tea contains four main catechins, i.e., (−)-epicatechin-3-gallate (ECG), (−)-epicatechin (EC), (−)-epigallocatechin-3-gallate (EGCG) and …
ReviewAntioxidants and polyphenolsL-theanine and caffeineSafety, contaminants and toxicityCited 3×… results in soothing green colour of tea and theanine for it non bitter taste. Green tea contains four main catechins, i.e., (−)-epicatechin-3-gallate (ECG), (−)-epicatechin (EC), (−)-epigallocatechin-3-gallate (EGCG) and (−)- …
ReviewAntioxidants and polyphenolsL-theanine and caffeineSafety, contaminants and toxicityEvery 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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