000108391 001__ 108391
000108391 005__ 20230519145430.0
000108391 0247_ $$2doi$$a10.3390/foods10081711
000108391 0248_ $$2sideral$$a125010
000108391 037__ $$aART-2021-125010
000108391 041__ $$aeng
000108391 100__ $$aMarrufo-Curtido, Almudena
000108391 245__ $$aSensory relevance of strecker aldehydes in wines. preliminary studies of its removal with different type of resins
000108391 260__ $$c2021
000108391 5060_ $$aAccess copy available to the general public$$fUnrestricted
000108391 5203_ $$aThe 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.
000108391 536__ $$9info:eu-repo/grantAgreement/ES/DGA-FSE/T53$$9info:eu-repo/grantAgreement/ES/MINECO/AGL2014-59840$$9info:eu-repo/grantAgreement/ES/MINECO/AGL2017-87373-C3-1-R
000108391 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000108391 590__ $$a5.561$$b2021
000108391 592__ $$a0.726$$b2021
000108391 594__ $$a4.1$$b2021
000108391 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b35 / 144 = 0.243$$c2021$$dQ1$$eT1
000108391 593__ $$aFood Science$$c2021$$dQ1
000108391 593__ $$aPlant Science$$c2021$$dQ1
000108391 593__ $$aMicrobiology$$c2021$$dQ1
000108391 593__ $$aHealth Professions (miscellaneous)$$c2021$$dQ1
000108391 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000108391 700__ $$0(orcid)0000-0002-4093-900X$$ade-la-Fuente-Blanco, Arancha$$uUniversidad de Zaragoza
000108391 700__ $$0(orcid)0000-0001-7225-2272$$aSáenz-Navajas, María-Pilar
000108391 700__ $$0(orcid)0000-0002-4353-2483$$aFerreira, Vicente$$uUniversidad de Zaragoza
000108391 700__ $$0(orcid)0000-0002-5904-8506$$aBueno, Mónica$$uUniversidad de Zaragoza
000108391 700__ $$0(orcid)0000-0003-1658-1770$$aEscudero, Ana$$uUniversidad de Zaragoza
000108391 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica
000108391 773__ $$g10, 8 (2021), 1711 [14 pp.]$$pFoods$$tFoods$$x2304-8158
000108391 8564_ $$s977171$$uhttps://zaguan.unizar.es/record/108391/files/texto_completo.pdf$$yVersión publicada
000108391 8564_ $$s2815398$$uhttps://zaguan.unizar.es/record/108391/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000108391 909CO $$ooai:zaguan.unizar.es:108391$$particulos$$pdriver
000108391 951__ $$a2023-05-18-14:18:03
000108391 980__ $$aARTICLE