This study was conducted to investigate the effects of drying methods for Citrus junos peels on quality characteristics of the hot-water leachate from teabags containing those peels. Fresh peels were hot-air (50℃), cold-air (30℃), or freeze-dried (-45℃), powdered to a size of 40 mesh, packaged with a paper sachet, and then the packaged teabags were leached for 10 min with hot-water (70℃). L*value (lightness) and -a* value (greenness) of the peel powder were the highest in the freeze-dried samples. Soluble solids and titratable acidity of the teabag leachate were in the following order; cold-air, freeze, and hot-air dried samples. Among free sugar contents in all samples, fructose content was the highest, followed by glucose and sucrose. Fructose and glucose contents were not affected by drying methods. There was no significant difference in the flavonoid content among the peels dried using three drying methods. DPPH radical-scavenging activity of the leachate was the highest in the cold-air dried sample. These results suggest that cold-air drying would be an effective method to enhance the quality of hot-water leachate of teabags prepared from C. junos peels.

• Han-Sol Park(Department of Food Science and Technology, Pusan National University, 부산대학교 식품공학과) | 박한솔
• Hyeon-Jeong Lee(Department of Food Science and Biotechnology, Kyungpook National University, 경북대학교 식품공학부) | 이현정
• Kwang-Sup Youn(Department of Food Science and Technology, Catholic University of Daegu, 대구가톨릭대학교 식품공학전공) | 윤광섭
• Dong-Seob Kim(Department of Food Science and Technology, Pusan National University, 부산대학교 식품공학과) | 김동섭
• Han-Soo Kim(Department of Food Science and Technology, Pusan National University, 부산대학교 식품공학과) | 김한수
• Young-Guen Lee(Department of Food Science and Technology, Pusan National University, 부산대학교 식품공학과) | 이영근
• Jong-Hwan Seong(Department of Food Science and Technology, Pusan National University, 부산대학교 식품공학과) | 성종환
• Hun-Sik Chung(Department of Food Science and Technology, Pusan National University, 부산대학교 식품공학과) | 정헌식 Corresponding author.