MatchaDB

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.”

Popular searchesL-theanineEGCG and catechinsCaffeineFocus and memoryStress and sleepWeight and metabolismGut healthContaminantsPesticidesShade-growingAroma and flavorTea ceremony

32 studies match for “consumer evaluation”

2023Journal articleFree to read

Effect shading intensity on color, chemical composition, and sensory evaluation of green tea (Camelia sinensis var Assamica)

Manikharda Manikharda, Veny Elfionna Shofi, Benedicta Khrisnarestri Betari, et al. — Journal of the Saudi Society of Agricultural Sciences

Matcha gained popularity due to its health benefit as the awareness of the consumers' well-being increased. The product contains antioxidants, mainly catechin, and a unique taste. Matcha is commonly produced from Camelia sinensis var …

Observational (human)Antioxidants and polyphenolsCultivation and shadingProcessing, milling and qualityCited 18×
2023Journal article

Application of visible-near infrared spectroscopy in tandem with multivariate analysis for the rapid evaluation of matcha physicochemical indicators.

Wu J, Zareef M, Chen Q, et al. — Food chemistry

Consumer preference for matcha is heavily influenced by its physicochemical properties. The visible-near infrared (Vis-NIR) spectroscopy technology coupled with multivariate analysis was investigated for rapid and non-invasive evaluation …

Observational (human)Metabolism and weightAntioxidants and polyphenolsL-theanine and caffeineCited 56×
2022Journal article

Physicochemical indicators coupled with multivariate analysis for comprehensive evaluation of matcha sensory quality.

Wu J, Ouyang Q, Park B, et al. — Food chemistry

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×
2020Journal article

Assessment of matcha sensory quality using hyperspectral microscope imaging technology

Qin Ouyang, Li Wang, Bosoon Park, et al. — LWT

… based on the spectral information and the sensory scores from human panel evaluation for sensory attributes. Characteristic spectra were first averaged and extracted from all the pixels in the optimized regions of interest. Then, key …

Sensory / consumerMetabolism and weightProcessing, milling and qualityAroma, flavor and sensoryCited 40×
2021Journal article

Evaluation of fluoride levels in commercially available tea in the United States.

Regelson S, Dehghan M, Tantbirojn D, et al. — General dentistry

… United States and prepared according to the manufacturer's directions to mimic consumer activity. The selected products included 3 black teas (Bigelow Earl Grey, Twinings of London Lady Grey, and Lipton), 2 green teas (Bigelow and …

Observational (human)Safety, contaminants and toxicitySkin, oral and dentalProcessing, milling and qualityCited 5×
2017Thesis or dissertation

Effect of Matcha green tea powder in shortbread biscuits on consumer acceptability and acute metabolic response

Benjapor Phongnarisorn — White Rose eTheses Online (University of Leeds, The University of Sheffield, University of York)

… to produce a shortbread biscuit product containing MGTP and to evaluate its consumer acceptability and the effect of its consumption on postprandial blood glucose, triglyceride, and satiety responses. In the first instance, the …

Clinical trial (non-randomized)Metabolism and weightAntioxidants and polyphenolsL-theanine and caffeine
2025Journal articleFree to read

Mutu Sensori dan Aktivitas Antioksidan Minuman Matcha Latte dengan Penambahan Kolagen Sapi

Salsabila Syifa Gusrani, Intan Harnesa Kusumaningrum, Titi Rohmayanti — Karimah Tauhid.

Matcha merupakan bubuk teh hijau yang berasal dari negara Jepang, sering digunakan dalam prosesi upacara minum teh. Salah satu produk minuman yang mengandung matcha yaitu matcha latte. Matcha latte merupakan minuman matcha berbasis susu.…

Sensory / consumerAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryCited 1×
2026Journal articleFree to read

Evaluasi Kualitas dan Penerimaan Konsumen Terhadap Nugget Pisang dengan Varian Rasa Yang Berbeda

Lalu Masdar, Sukhadi, Chelsea Gomes Teixeira, et al. — Zentrum Economic Business Management Accounting Research

Penelitian yang dilakukan bertujuan untuk mengevaluasi persepsi konsumen terhadap produk Nugget Pisang dengan berbagai macam rasa. Nugget pisang merupakan produk inovatif yang memadukan tekstur renyah di bagian luar dengan rasa pisang yang…

Sensory / consumerProcessing, milling and qualityAroma, flavor and sensoryFood products and applications
2025Journal articleFree to read

Analisis Eksperimen Penggunaan Daun Kelor sebagai Alternatif Ekonomis Matcha dalam Pembuatan Cookies yang Lebih Sehat

Felicia Natalia, Vishnuvardhana Sahishnu Soeprapto — JIIP - Jurnal Ilmiah Ilmu Pendidikan

Penelitian ini menggunakan metode eksperimen dengan faktor tunggal, di mana daun kelor digunakan sebagai substitusi matcha dalam pembuatan Cookies. Terdapat empat percobaan dalam penelitian ini: Cookies dengan 10 gram matcha, serta Cookies…

Food science / processingAroma, flavor and sensoryFood products and applications
2026Journal articleFree to read

Pengembangan Produk Gethuk Dessert Box Berbasis Inovasi Cita Rasa sebagai Strategi Penetrasi Pasar Kuliner Kekinian

Nandaku Talitha Camila, Nabila Destriana Putri, Ikbal Vikie Pratama — Jurnal Dinamika Administrasi Bisnis

Gethuk adalah makanan tradisional khas Jawa Tengah yang dimana gethuk merupakan makanan pokok orang zaman dahulu. Makanan ini terbuat dari bahan dasar singkong sehingga dapat mengenyangkan dan sangat disukai oleh orang tua, namun pada saat…

Other / not statedAroma, flavor and sensoryFood products and applications
2024Journal articleFree to read

PENGARUH LAMA FERMENTASI TERHADAP HASIL KARAKTERISTIK AKHIR DARK COKELAT MATCHA

Sakinah Ahyani Dahlan, Yoyanda Bait, Suryani Une — Jambura Journal of Food Technology

Penelitian ini bertujuan untuk mengidentifikasi senyawa aktif dalam produk cokelat hitam, seperti alkaloid dalam bubuk kakao yang bertindak sebagai endorfin untuk menimbulkan rasa bahagia, dan flavonoid dari green tea matcha yang berfungsi…

Sensory / consumerAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensory
2024Journal articleFree to read

Preparation and Nutritional Value Estimation of High-Nutrient and High-Energy Milk Drink Formulas

Hagir Abdallah, Ekbal Abdalrahman Zaghdod, Kawther Fathi Abuznad — Jordan Journal of Applied Science - Natural Science Series

… pH, total acidity, and total soluble solids), energy content, and sensory evaluation. Results: The results of the chemical analysis revealed a significant increase in the average percentage of carbohydrates, protein, fat, and ash, …

Sensory / consumerAroma, flavor and sensoryProcessing, milling and qualityFood products and applications
2025Journal articleFree to read

THE INFLUENCE OF MATCHA TEA ON THE ANTIOXIDANT ACTIVITYOF SPONGE CAKE SEMI-FINISHED PRODUCT

Ахмет Байтұрсынұлы атындағы Қостанай өңірлік университеті, Қостанай қ., Қазақстан, А.М. Саидов, Dmitriy Kalitka, et al. — Mechanics and Technologies

Мақала матча шайымен байытылған бисквит жартылай фабрикатының антиоксиданттық қасиеттерін зерттеуге арналған, бұл дұрыс тамақтануға деген қызығушылықтың артуы аясында маңызды болып табылады. Зерттеудің мақсаты-матчаны пайдаланып оңтайлы…

Other / not statedAntioxidants and polyphenolsAroma, flavor and sensoryFood products and applications
2025Journal articleFree to read

Pengembangan Energi Bar Fungsional sebagai Camilan Praktis: Studi Produk K-BARZ: Development of Functional Energy Bar as a Practical Snack: K-BARZ Product Study

Yerri garindra Wardana, Intan Sofiana, Trisma Septiana, et al. — NaCIA (National Conference on Innovative Agriculture)

Kebutuhan masyarakat modern terhadap pangan praktis dan bergizi mendorong inovasi produk fungsional seperti snack bar. Penelitian ini bertujuan mengembangkan energy bar berbasis tepung daun kelor (Moringa oleifera) bernama K-BARZ, yang…

Sensory / consumerProcessing, milling and qualityAroma, flavor and sensoryFood products and applications
2013Journal articleFree to read

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

… on the quality of matcha is important for manufacturers, dealers, and consumers in order to produce, select or purchase a product that meets their purpose. To obtain objective information on matcha tastes, we developed a …

Observational (human)Antioxidants and polyphenolsAroma, flavor and sensoryProcessing, milling and qualityCited 29×
2023Thesis or dissertation

OPTIMASI PERBANDINGAN MATCHA DAN SUSU SKIM MENGGUNAKAN METODE SLD (SIMPLEX LATTICE DESIGN) DALAM FORMULASI COKELAT MATCHA

Azzahra Nabilah — Hasanuddin University Repository

Bubuk 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 applications
2022Thesis or dissertation

DESARROLLO DE TRES FORMULACIONES DE DULCES TIPO GOMITA CON PROPIEDADES FUNCIONALES Y REDUCIDAS EN AZÚCAR

Andrea Alejandra Azurdia Juárez — Repositorio Institucional USAC

En 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 applications
2026Journal articleFree to read

Acceptability and Optimisation of Eucheuma commonii Flour Incorporation into Moringa Latte

Muhamad Lanang Ariel Suyono, Evi Liviawaty, Rusky Intan Pratama, et al. — Asian Food Science Journal

… 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 leaves. Aims: This study aimed to determine consumer preference …

Randomized controlled trialAroma, flavor and sensoryFood products and applicationsMetabolism and weight
2021Thesis or dissertationFree to read

Elaboración de productos de repostería ricos en antioxidantes y fibra dietaría provenientes de diferentes variedades de té.

Juan Pablo Gaona Hernandez — instname:Universidad de los Andes

El té en la actualidad se ha implementado en nuevas preparaciones como en productos de repostería como galletas. En este proyecto se evaluaron cuatro variedades de té: Chai, Matcha, Earl Grey y Rooibos, a las cuales se les determinó la…

Other / not statedAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensory
2025Journal articleFree to read

Analysis of Variations in Matcha Components Across Different Brands on the Tunisian Market

Authors not listed — Acta Scientifci Nutritional Health

… ± 0,025), contributing to better microbiological stability.M1 was preferred by consumers in sensory evaluation.This study clarified that matcha can exhibit significant flavor differences between brands and provided a theoretical basis for …

Observational (human)Metabolism and weightAntioxidants and polyphenolsGut and microbiomeCited 1×
2026Journal articleFree to read

Gluten-free Oatmeal Cookie Enriched with Cranberries (Vaccinium macrocarpon) and Matcha Powder (Camellia sinensis)

Sylvestre Dossa, Alexandru Baltatu, C. Dragomir, et al. — Journal of Agroalimentary Process and Technologies.

In recent years, consumer demand for healthier foods with enhanced nutritional value has increased. In this context, this study aimed to develop gluten-free cookies based on oat flour enriched with matcha powder. Three formulations were …

Observational (human)Antioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensory
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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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