Sensory relevance of strecker aldehydes in wines. preliminary studies of its removal with different type of resins

Marrufo-Curtido, Almudena ; de-la-Fuente-Blanco, Arancha (Universidad de Zaragoza) ; Sáenz-Navajas, María-Pilar ; Ferreira, Vicente (Universidad de Zaragoza) ; Bueno, Mónica (Universidad de Zaragoza) ; Escudero, Ana (Universidad de Zaragoza)

Resumen: The orthonasal quality of two synthetic contexts of wine (young wine and oaked wine) spiked with six different levels of the Strecker aldehydes (isobutyraldehyde, 2-methylbutanal, 3-methylbutanal, methional and phenylacetaldehyde) was evaluated by a panel of wine experts. The aldehyde levels simulated the concentrations present in wines protected from oxidation during production and storage and after severe oxidation. Significant quality detriments were observed at concentrations of 13 µg/L of methional, 49 µg/L of phenylacetaldehyde, 17 µg/L of isobutyraldehyde, 12 µg/L of 2-methylbutanal and 24 µg/L of 3-methylbutanal. The presence of these levels of aldehyde concentrations induced the reduction of fruitiness in young wines and of woody notes in oaked wines as well as the appearance of the typical attributes that define wine oxidation. More than 75% of recently opened commercial wines contain total levels of Strecker aldehydes higher than those, however their effect is not always noticeable as they are forming inodorous adducts with SO2. Nevertheless, this content is a potential risk for the shelf life of the wine, as once SO2 is depleted, these aldehydes could release back into their odour-active forms. Thus, in order to reduce the presence of Strecker aldehydes, eight different resins were studied (two scavengers, four mixed-mode anion exchange and two pure anion exchange) in white wine at two levels of SO2. After 24-h contact, the mixed mode Strata X-A resin was able to significantly reduce aldehydes’ percentages: between 11% for isobutyraldehyde and 86% for phenylacetaldehyde. On the other hand, wine colour was affected and therefore the applicability of the treatment should be further studied. However, this work can be considered a starting point to solve the technological challenge involved in the elimination of aldehydes from wine.

Idioma: Inglés

DOI: 10.3390/foods10081711

Año: 2021

Publicado en: Foods 10, 8 (2021), 1711 [14 pp.]
ISSN: 2304-8158

Factor impacto JCR: 5.561 (2021)

Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 35 / 144 = 0.243 (2021) - Q1 - T1

Factor impacto CITESCORE: 4.1 - Social Sciences (Q1) - Health Professions (Q1) - Agricultural and Biological Sciences (Q2) - Immunology and Microbiology (Q3)

Factor impacto SCIMAGO: 0.726 - Food Science (Q1) - Plant Science (Q1) - Microbiology (Q1) - Health Professions (miscellaneous) (Q1)

Financiación: info:eu-repo/grantAgreement/ES/DGA-FSE/T53
Financiación: info:eu-repo/grantAgreement/ES/MINECO/AGL2014-59840
Financiación: info:eu-repo/grantAgreement/ES/MINECO/AGL2017-87373-C3-1-R

Tipo y forma: Artículo (Versión definitiva)

Área (Departamento): Área Química Analítica (Dpto. Química Analítica)