Abstract: The effect of three fixation methods (steaming, microwave and blanching) on the sensory evaluation, chemical indicators, antioxidant activity and volatile components of citrus flower tea made from satsuma mandarin flowers was studied. The results showed that citrus flower tea prepared by microwave fixation for 60 s had better quality, which was uniform in shape and had a persistent strong floral aroma, and the tea infusion had a bright color and an intense citrus-like flavor, contained the highest contents of polyphenols, flavonoids and soluble sugar, and possessed the strongest ferric reducing/antioxidant power (FRAP) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity. The major aroma substances of citrus flower tea were alcohols, aldehydes, terpenes and esters, among which β-elemene, γ-terpinene and linalool were the major volatile components. The three fixation methods had obvious effects on the aroma components of citrus flower tea. Indole, bergamot alcohol and nonanal were the characteristic aroma substances of citrus flower tea made by microwave fixation compared to the other fixation methods. The results of this study can provide useful information for the comprehensive development of citrus flowers and tea.

Key words: citrus flower; flower tea; fixation; quality; antioxidant activity; volatile components