ArticleMolecules (Basel, Switzerland)2023
The New Insight into the Effects of Different Fixing Technology on Flavor and Bioactivities of Orange Dark Tea.
Article in Molecules (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed.
- Evaluation of Anticancer Potential ofAntioxidants (Basel, Switzerland) · 2025Article
- Processing-Induced Variations in Bamboo Leaf Powder: Effects of Fixation Methods on Color Stability, Volatile Compounds, and Sensory Profiles.Foods (Basel, Switzerland) · 2025Article
- Effects of Different Citrus Varieties and Harvesting Time on the Quality of Citrus Dark Tea.Foods (Basel, Switzerland) · 2025Article
- Visualization of Moisture Distribution in Stacked Tea Leaves on Process Flow Line Using Hyperspectral Imaging.Foods (Basel, Switzerland) · 2025Article
- Profiling of Potential Anti-Diabetic Active Compounds in White Tea: An Integrated Study of Polyphenol-Targeted Metabolomics, Network Pharmacology, and Computer Simulation.Foods (Basel, Switzerland) · 2024Article
- Effects of Sun Withering Degree on Black Tea Quality Revealed via Non-Targeted Metabolomics.Foods (Basel, Switzerland) · 2023Article
- Hot-Air Drying Significantly Improves the Quality and Functional Activity of Orange Black Tea Compared with Traditional Sunlight Drying.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
8 authors.
Funding
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 α-glucosidase. Comprehensive results demonstrated that HA has better performance in improving ODT quality and can replace the traditional SL method in production.
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Registered trials
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