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 “Sensory attributes”
The 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×… including geometry, baking loss, and texture profile were determined, and a sensory profile test was conducted. The replacement of a quarter of lentil flour with plant proteins increased the protein content (control: 12.4% vs. …
Observational (human)Antioxidants and polyphenolsAroma, flavor and sensoryFood products and applicationsCited 4×… with chemometrics was attempted to mimic human panel test for estimating sensory quality of matcha in this study. The hypercubes from HMI system contained spatial and spectral information related with quality of samples. Models were …
Sensory / consumerMetabolism and weightProcessing, milling and qualityAroma, flavor and sensoryCited 40×… and for 30 s were more richness than that agitated with other parameters by sensory analysis and gas chromatography-ion mobility spectrometry. The key aroma compounds contributed to the sensory differences of matcha tea agitated at …
Chemical / analyticalMetabolism and weightAntioxidants and polyphenolsAroma, flavor and sensoryCited 4×Tea quality evaluation is increasingly moving from subjective sensory assessment and destructive laboratory analysis toward rapid, non-destructive, and data-driven approaches. This review summarizes recent advances in multimodal sensing …
ReviewProcessing, milling and qualityAuthenticity and analytical methodsMetabolism and weightCited 6×… are known to influence gut microbiota composition. MT quality is based on sensory attributes, reflecting on the balance of catechin to amino acid content. Thus, different MT qualities vary substantially in catechin and therefore in …
Systematic review / meta-analysisAntioxidants and polyphenolsGut and microbiomeProcessing, milling and qualityCited 1×The conventional process of commercial sterilization at 121 °C resulted in undesirable flavor, injured texture and fast starch digestion of fresh instant rice (FIR) with non-dehydration. In this study, tea products, such as instant green…
In vitro / cell studyAntioxidants and polyphenolsGut and microbiomeProcessing, milling and qualityCited 22×… tea powder (TP) is widely used in food processing field. In order to explore sensory evaluation, quality components and antioxidant activities among different types of TP, matcha TP, Huangjinya green TP, oolong TP, black TP and Pu-erh …
Chemical / analyticalAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 10×… popular functional drinks in Indonesia due to their nutritional value and sensory appeal, yet innovation is needed to enhance texture a key consumer preference parameter. Moringa latte, an emerging health drink from Moringa oleifera …
Randomized controlled trialAroma, flavor and sensoryFood products and applicationsMetabolism and weight… Moreover, the combined process did not have any detrimental impact on the sensory attributes of matcha noodles, including their aroma and taste. Therefore, the novel method proposed in this study holds significant potential for …
Food science / processingProcessing, milling and qualityAroma, flavor and sensoryFood products and applications… including cost, tea raw material quality, physicochemical properties, sensory attributes, and dissolvability, each contributing differently to overall product performance and consumer acceptance. Experts' opinions are not only …
Observational (human)Metabolism and weightAroma, flavor and sensoryProcessing, milling and quality… practitioners. The analysis results indicate that the most influential attributes on purchasing decisions are the authentic and consistent matcha flavor, affordable pricing, and fast and friendly service, while menu variety and …
Observational (human)Processing, milling and qualityFood products and applicationsAroma, flavor and sensory… different amounts of matcha. Each sample was subjected to objective tests, sensory attribute difference, and consumer acceptance tests. The moisture content, pH value, sugar content, and color value of milk caramel added with matcha …
Observational (human)Processing, milling and qualityAroma, flavor and sensoryFood products and applicationsCited 1×… dates filling, and identify the acceptability of matcha and red dates based on sensory evaluation. Based on the research findings, matcha powder acts as a natural food flavoring and coloring in many culinary applications and also contains …
Observational (human)Aroma, flavor and sensoryFood products and applicationsAntioxidants and polyphenols… that the honey-propolis-enriched pectin films effectively preserved the sensory attributes and physicochemical quality of soluble coffee and matcha powders. Overall, these results highlight the potential of pectin-honey-propolis …
Food science / processingAntioxidants and polyphenolsProcessing, milling and qualityFood products and applicationsEvery 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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