| Title: | The New Insight into the Effects of Different Fixing Technology on Flavor and Bioactivities of Orange Dark Tea |
| Author(s): | Jiao Y; Song Y; Yan Z; Wu Z; Yu Z; Zhang D; Ni D; Chen Y; |
| Address: | "National Key Laboratory for Germplasm Innovation and Utilization for Fruit and Vegetable Horticultural Crops, College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China. Zigui County Agricultural and Rural Bureau, Yichang 443600, China. Key Laboratory of Urban Agriculture in Central China, Ministry of Agriculture, Wuhan 430070, China" |
| DOI: | 10.3390/molecules28031079 |
| ISSN/ISBN: | 1420-3049 (Electronic) 1420-3049 (Linking) |
| Abstract: | "Peach leaf orange dark tea (ODT) is a fruity tea made by removing the pulp from peach leaf orange and placing dry Qingzhuan tea into the husk, followed by fixing them together and drying. Since the quality of traditional outdoor sunlight fixing (SL) is affected by weather instability, this study explored the feasibility of two new fixing methods, including hot air fixing (HA) and steam fixing (ST). Results showed that fixing method had a great impact on ODT shape, aroma, and taste. Compared with SL and ST, HA endowed ODT with higher fruit aroma, mellow taste, better coordination, and higher sensory evaluation score. Physical-chemical composition analysis showed that SL-fixed orange peel was higher than HA- or ST-fixed peel in the content of polyphenols, flavonoids, soluble protein, hesperidin and limonin, while HA has a higher content of volatile substances and contains more alcohols, aldehydes and ketones, and acid and esters than ST and SL. Activity analysis showed that HA was superior to ST or SL in comprehensive antioxidant activity and inhibitory activity against alpha-glucosidase. Comprehensive results demonstrated that HA has better performance in improving ODT quality and can replace the traditional SL method in production" |
| Keywords: | Tea/chemistry *Citrus sinensis Taste Flavonoids/chemistry Technology Odorants/analysis *Volatile Organic Compounds/analysis Qingzhuan tea activity fixing method orange dark tea processing quality; |
| Notes: | "MedlineJiao, Yuanfang Song, Yulin Yan, Zhi Wu, Zhuanrong Yu, Zhi Zhang, De Ni, Dejiang Chen, Yuqiong eng 2021YFD1000401/National Key Research and Development Program of China/ YZJ-2019-040/Subsequent Work Scientific Research Project for National Three Gorges/ Switzerland 2023/02/12 Molecules. 2023 Jan 20; 28(3):1079. doi: 10.3390/molecules28031079" |
