{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,18]],"date-time":"2026-06-18T22:03:00Z","timestamp":1781820180942,"version":"3.54.5"},"reference-count":41,"publisher":"MDPI AG","issue":"3","license":[{"start":{"date-parts":[[2023,1,20]],"date-time":"2023-01-20T00:00:00Z","timestamp":1674172800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Subsequent Work Scientific Research Project for National Three Gorges","award":["YZJ-2019-040"],"award-info":[{"award-number":["YZJ-2019-040"]}]},{"name":"Subsequent Work Scientific Research Project for National Three Gorges","award":["2021YFD1000401"],"award-info":[{"award-number":["2021YFD1000401"]}]},{"DOI":"10.13039\/501100012166","name":"National Key Research, and Development Program of China","doi-asserted-by":"publisher","award":["YZJ-2019-040"],"award-info":[{"award-number":["YZJ-2019-040"]}],"id":[{"id":"10.13039\/501100012166","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100012166","name":"National Key Research, and Development Program of China","doi-asserted-by":"publisher","award":["2021YFD1000401"],"award-info":[{"award-number":["2021YFD1000401"]}],"id":[{"id":"10.13039\/501100012166","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>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\u2013chemical 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 \u03b1-glucosidase. Comprehensive results demonstrated that HA has better performance in improving ODT quality and can replace the traditional SL method in production.<\/jats:p>","DOI":"10.3390\/molecules28031079","type":"journal-article","created":{"date-parts":[[2023,1,23]],"date-time":"2023-01-23T01:36:26Z","timestamp":1674437786000},"page":"1079","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":12,"title":["The New Insight into the Effects of Different Fixing Technology on Flavor and Bioactivities of Orange Dark Tea"],"prefix":"10.3390","volume":"28","author":[{"given":"Yuanfang","family":"Jiao","sequence":"first","affiliation":[{"name":"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"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yulin","family":"Song","sequence":"additional","affiliation":[{"name":"Zigui County Agricultural and Rural Bureau, Yichang 443600, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhi","family":"Yan","sequence":"additional","affiliation":[{"name":"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"},{"name":"Key Laboratory of Urban Agriculture in Central China, Ministry of Agriculture, Wuhan 430070, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhuanrong","family":"Wu","sequence":"additional","affiliation":[{"name":"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"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8748-847X","authenticated-orcid":false,"given":"Zhi","family":"Yu","sequence":"additional","affiliation":[{"name":"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"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0308-3529","authenticated-orcid":false,"given":"De","family":"Zhang","sequence":"additional","affiliation":[{"name":"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"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Dejiang","family":"Ni","sequence":"additional","affiliation":[{"name":"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"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yuqiong","family":"Chen","sequence":"additional","affiliation":[{"name":"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"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2023,1,20]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"112615","DOI":"10.1016\/j.fct.2021.112615","article-title":"Application of BRAFO-tiered approach for health benefit-risk assessment of dark tea consumption in China","volume":"158","author":"He","year":"2021","journal-title":"Food Chem. 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