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.”
62 studies match for “sensory evaluation”
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×… (0%, 50%, 70%, 90%) on C. sinensis var assamica on the physical, chemical, and sensory profile of matcha produced. This study exhibited that the resultant matcha cultivated with the higher intensity of shading tends to have a darker color …
Observational (human)Antioxidants and polyphenolsCultivation and shadingProcessing, milling and qualityCited 18×Matcha tea is rich in taste and bioactive constituents, quality evaluation of matcha tea is important to ensure flavor and efficacy. Near-infrared spectroscopy (NIR) in combination with variable selection algorithms was proposed as a fast …
Chemical / analyticalAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 117×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×… 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×… Slide The present study was carried out to formulate and determine the sensory, proximate, phytochemical, and antioxidant properties of matcha hard candies incorporated with spices such as ginger ( Zingiber officinale Rosc.), …
Chemical / analyticalAntioxidants and polyphenolsAroma, flavor and sensoryProcessing, milling and qualityCited 5×抹茶の品質特性は，碾茶が微粉砕されることにより生まれる。そこで，抹茶の性状に適する審査について，用具や実施方法，実施上の着眼点を述べた。
Sensory / consumerProcessing, milling and qualityAroma, flavor and sensory… eight preparations derived from each commercial product represented repeated evaluations of that product. Total antioxidant status (TAS) and total oxidant status (TOS) were measured, and the oxidative stress index (OSI) was calculated …
Food science / processingCognition, mood and stressAntioxidants and polyphenolsAroma, flavor and sensory… 243 were 2,3-diethylpyrazine and 2,3-diethyl-5-methylpyrazine, respectively. Sensory evaluation was then done on the SAFE extract to understand the overall aroma profile of each type of green tea. Based on sensory evaluation results, …
Chemical / analyticalAroma, flavor and sensoryAuthenticity and analytical methodsSkin, oral and dentalCited 101×… of Shandong matcha and corresponding tencha material were firstly tested with sensory evaluation, and the volatile components were extracted with headspace solid-phase microextraction (HS-SPME) and solvent-assisted flavor evaporation …
Chemical / analyticalCultivation and shadingProcessing, milling and qualityAroma, flavor and sensoryCited 21×… 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×… taste and monosodium glutamate (MSG) for umami taste. The precision of these evaluation results was sufficient for its practical use. The evaluation method was applied to commercial matcha samples, and it was revealed that the method …
Observational (human)Antioxidants and polyphenolsAroma, flavor and sensoryProcessing, milling and qualityCited 29×… 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… 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×… 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… 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×… content, total phenol, total flavonoids, antioxidant activity, color and sensory evaluation which included color, aroma, taste and overall acceptance of matcha herbal tea tenggulun leaf. The results showed that the difference in the …
Randomized controlled trialAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryCited 6×… processing of low-acrylamide tea nang through a multi-index integrated evaluation method (MIEM) and a single-index balanced evaluation method (SBEM). Tea nang acrylamide content, polyphenol content and flavour quality were …
Chemical / analyticalAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryCited 7×… 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 the …
Observational (human)Metabolism and weightAntioxidants and polyphenolsGut and microbiomeCited 1×This study aimed to analyze consumers' blog-posting patterns regarding matcha latte, identify their key characteristics from the marketing perspective, and provide implications for promoting its sustained consumption. For this purpose, the…
ReviewAroma, flavor and sensoryFood products and applicationsL-theanine and caffeine… cookies were evaluated for nutritional composition, phenolic compounds, and sensory properties. In addition, the flour composed of 90% oats and 10% matcha powder (FCOM2) was analyzed rheologically. The results showed that FCOM2 …
Observational (human)Antioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensory… and tiramisu. This study aims to analyze the product development process, sensory evaluation, and market competitiveness assessment of pangsit roll lumer. The methods employed include production, observation, and interviews. The …
Observational (human)Aroma, flavor and sensoryFood products and applicationsMarket, culture and sustainabilityMatcha 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×… which it has strong antioxidant properties. In this research, an organoleptic evaluation was carried out, and the physical characteristics (i.e., instrumental color measurement (L*a*b*), water activity, water solubility index (WSI), …
Observational (human)Antioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryCited 31×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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