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.”
4 studies match for “NMR”
A Comparative Multianalytical Approach to the Characterization of Different Grades of Matcha Tea (Camellia sinensis (L.) Kuntze).
Toniolo C, Patriarca A, De Vita D, et al. — Plants (Basel, Switzerland)… used for qualitative metabolite analysis, while nuclear magnetic resonance (NMR) spectroscopy was employed for both qualitative and quantitative analyses. Results reveal a decreasing gradient of amino acids and caffeine from grade 1 to …
Chemical / analyticalMetabolism and weightAntioxidants and polyphenolsL-theanine and caffeineCited 7×Analysis of Functional Compounds in Matcha by Quantitative Nuclear Magnetic Resonance Spectroscopy
Kengo Hori, Yuki Kurauchi, Shunsuke Kotani, et al. — Scientia Pharmaceutica… compounds, but most of them are based on HPLC methods. This study focused on NMR as an analytical method for simple quantitative analysis of the functional components of matcha. The analytical conditions were established by preparing …
Chemical / analyticalAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 2×The odor of matcha (Japanese powdered green tea) as the base note of green tea leaves
Toshio Hasegawa, Yasutsugu Tsukumo, Takashi Fujita, et al. — International Journal of Tea Science… several aliphatic aldehydes. Many aldehyde proton signals were observed by 1H NMR and some aldehydes were detected by mass spectroscopy. It was concluded that a matcha-like odor that contained some aliphatic aldehydes was the base note …
Chemical / analyticalCultivation and shadingProcessing, milling and qualityAroma, flavor and sensoryCited 3×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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