The New Insight into the Effects of Different Fixing Technology on Flavor and Bioactivities of Orange Dark Tea

• Published in: Molecules (Basel, Switzerland) Vol. 28; no. 3; p. 1079
• Main Authors: Jiao, Yuanfang, Song, Yulin, Yan, Zhi, Wu, Zhuanrong, Yu, Zhi, Zhang, De, Ni, Dejiang, Chen, Yuqiong
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 20.01.2023; MDPI
• Subjects: activity; Alcohol; Alcohols; Aldehydes; Analysis; Antioxidants; Aroma; Chemical composition; Citrus; Citrus fruits; Citrus sinensis; Drying; Esters; Feasibility studies; Fixing; fixing method; Flavonoids; Flavonoids - chemistry; Fruits; Glucosidase; Hesperidin; High temperature; Isoflavones; Ketones; Leaves; Odorants - analysis; orange dark tea; Oranges; Organic compounds; Polyphenols; processing; Qingzhuan tea; quality; Sensory evaluation; Sugar; Taste; Tea; Tea - chemistry; Technology; Volatile Organic Compounds - analysis; α-Glucosidase; China; processing; orange dark tea; Qingzhuan tea; activity; fixing method; quality

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 exp...