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

16 studies match for “sensory acceptability”

2026Journal articleFree to read

Sensory and nutritional properties of matcha infusions enriched with Qassim blackberries: effects of thermal processing on phenolic profile, color, and antioxidant activity

Nourh A. M. Aleid, Rehab F. M. Ali, Raghad M. Alhomaid, et al. — International Journal of Food Science & Technology

… are abundant in anthocyanins and phenolic compounds. This study evaluated the sensory properties, phenolic profile, colour dynamics, and antioxidant potential of pure matcha (MT) and a matcha beverage formulated with 15% Qassim …

Chemical / analyticalAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensory
2025Journal articleFree to read

Effect of Japanese Tea Addition on The Physical and Chemical Properties and Sensory Acceptance of Fermented Almond and Oat-Based Fermented Drinks

Reno Fitri, Diana Lo — Springer Link (Chiba Institute of Technology)

… green tea, and hojicha at 0.3 % w·v -1 ) on the physical, chemical, and sensory properties of fermented almond and oat drinks. Almond filtrate was prepared by blending soaked almonds with water, while oat filtrate was made by …

Food science / processingGut and microbiomeProcessing, milling and qualityAroma, flavor and sensory
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

… 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
2024Journal articleFree to read

Effects of matcha supplementation on in vitro digestibility and sensory acceptance of soy milk

E Lie, Reggie Surya — IOP Conference Series Earth and Environmental Science

… between matcha concentration towards inhibition ability of digestive enzymes. Sensory evaluation is carried out with home-use-test. Results show that matcha is a strong inhibitor of lipase and a weak inhibitor of amylase which may be due …

In vitro / cell studyMetabolism and weightAntioxidants and polyphenolsGut and microbiomeCited 1×
2025Journal articleFree to read

VLIV NÁPLNĚ NA SENZORICKOU HODNOTU PLNĚNÝCH ČOKOLÁDOVÝCH CUKROVINEK / EFFECT OF FILLING ON THE SENSORY VALUE OF FILLED CHOCOLATE CONFECTIONERY

Veronika Šafránková, Renáta Dufková, Luděk Hřivna, et al.

ABSTRAKT Byl zkoumán vliv různých náplní na senzorickou hodnotu plněných čokoládových cukrovinek.Byly vyrobeny pralinky s pěti variantami náplní.Byl hodnocen jejich vzhled, textura, chuť a celkový dojem.Bylo potvrzeno, že přídavek chia…

Sensory / consumerAroma, flavor and sensoryFood products and applications
2026Journal articleFree to read

In Vitro Bioactivity, Polyphenols, Antioxidant Properties, and Sensory Quality of Al-Qassim Berry-Enhanced Matcha Tea as a Function of Extraction Temperature.

Ali RFM, Alhomaid RM, Aleid NAM — Foods (Basel, Switzerland)

… acidic berries may enhance phenolic stabilization, antioxidant capacity, and sensory properties. This study evaluated pure matcha (MT) and a matcha beverage blended with 7.5% strawberry and 7.5% blackberry powder (Mix), extracted at 5 …

In vitro / cell studyAntioxidants and polyphenolsInflammation and immunityProcessing, milling and qualityCited 1×
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)

… 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 phytochemical …

Clinical trial (non-randomized)Metabolism and weightAntioxidants and polyphenolsL-theanine and caffeine
2021Journal articleFree to read

Pengaruh Suhu dan Lama Pengeringan Terhadap Karakteristik Teh Herbal Matcha Daun Tenggulun (Protium javanicum Burm.F.)

Yohanna Mei Sarah Purba, Ni Luh Ari Yusasrini, Komang Ayu Nocianitri — Jurnal Ilmu dan Teknologi Pangan (ITEPA)

The purpose of this research were to determine the temperature and duration of dried time on characteristics of the matcha herbal tenggulun leaves tea, as well as to determine the appropriate temperature and dried time to produce matcha…

Randomized controlled trialAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryCited 3×
2026Thesis or dissertationFree to read

Development of a technology for a curd dessert with matcha and freeze-dried berries.

Čekauskaitė, Gerda, — Institutional Repository of Klaipeda State University of Applied Sciences

… freeze-dried berries showed that freeze-dried raspberries had the best sensory compatibility with matcha tea flavour. They provided the product with balanced acidity, a distinctive aroma, and the highest sensory acceptability …

Sensory / consumerAroma, flavor and sensoryFood products and applicationsProcessing, milling and quality
2026Journal articleFree to read

Effects of different categories of tea powders incorporated into fresh noodles on quality, non-volatile metabolites, and aroma characteristics.

Li H, Chen X, Wang S, et al. — Food chemistry: X

… matrix, thereby improving cooking performance, texture, and overall sensory quality and acceptability, while significantly increasing starch and phenolic contents, as well as in vitro antioxidant activity. Non-volatile …

In vitro / cell studyMetabolism and weightAntioxidants and polyphenolsProcessing, milling and quality
2025Journal articleFree to read

Nutraceutical Chocolate: A Novel Delivery System for Herbal Multivitamins & Antioxidants

Asiya Shaik, V. Ragha Sai Pravallika, Velkuru Mohith, et al. — International Journal of Research in Pharmacology & Pharmacotherapeutics

… work in pediatric chocolate development and herbal chocolate preparation. Sensory evaluation, physicochemical analysis, and assessment of its antioxidant capacity and multivitamin content will ensure acceptability, stability, and …

Food science / processingCognition, mood and stressAntioxidants and polyphenolsAroma, flavor and sensory
2024Journal articleFree to read

Uji Daya Terima Formulasi Klepon dengan Substitusi Tepung Kacang Arab, Tepung Kelor, dan Tepung Katuk sebagai Kudapan Alternatif Ibu Menyusui

Irina Lailata, Annis Catur Adi — Jurnal Ilmiah Universitas Batanghari Jambi

… of local food ingredients, namely chickpeas, moringa, katuk and matcha on the acceptability, nutritional content, economic value and nutritional economic value of klepon cake as an alternative snack for breastfeeding mothers. This …

Randomized controlled trialAroma, flavor and sensoryFood products and applicationsMarket, culture and sustainability
2025Journal articleFree to read

Effect of Adding Matcha Powder (Green Tea) on Improvement Chemical and Sensorial Properties of Pudding

Nada M. A. A. Ramadan, Mona M. Khalil, Rania E. El-Gammal, et al. — Journal of Food and Dairy Sciences

… was conducted to study the effect of adding matcha powder on the chemical and sensory properties of prepared pudding. Matcha was added at different concentrations of 3,5 and 10%. Results of the chemical analysis showed that matcha powder …

Sensory / consumerAntioxidants and polyphenolsCancerProcessing, milling and quality
2023Journal articleFree to read

Guava spread (Psidium guajava) and Matcha (Camellia sinensis) spread: A potential anti-inflammatory product

Sagolsem Surlata Devi, Pruthvi Raj S, Shweatha HE — Journal of Sports Science and Nutrition

… bread spread using Psidium guajava (Guava) and Camellia sinensis (matcha). Sensory and proximate analysis of the most acceptable variant was evaluated. Further quantification of the anti-inflammatory components i.e., ascorbic acid, …

Chemical / analyticalMetabolism and weightAntioxidants and polyphenolsInflammation and immunity

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.

Spot a paper that doesn't belong, or one that's missing? Tell us.