000112433 001__ 112433
000112433 005__ 20240319080958.0
000112433 0247_ $$2doi$$a10.3390/molecules27103056
000112433 0248_ $$2sideral$$a128514
000112433 037__ $$aART-2022-128514
000112433 041__ $$aeng
000112433 100__ $$0(orcid)0000-0002-4353-2483$$aMarrufo-Curtido, Almudena$$uUniversidad de Zaragoza
000112433 245__ $$aFactors that affect the accumulation of strecker aldehydes in standardized wines: the importance of ph in oxidation
000112433 260__ $$c2022
000112433 5060_ $$aAccess copy available to the general public$$fUnrestricted
000112433 5203_ $$aStrecker aldehydes (SA) can be formed in wine from the degradation of Strecker and, to a lesser degree, via the oxidation of higher alcohols. The objective of this article is to assess the magnitude of the differences introduced by wine compositional factors other than amino acids and Fe, in the accumulation of SA during oxidation. Eight red, two rosé and two white wines were oxidized. The accumulation of SA was analyzed. Whites and rosés presented negative accumulations for isobutyraldehyde, and in general, these wines accumulated smaller concentrations of the other SA than red wines. Only methional and phenylacetaldehyde were accumulated in all of the wines during oxidation. 2-methylbutanal and 3-methylbutanal were accumulated in 9 out of the 12 wines, whereas isobutyraldehyde was accumulated only in 5 out of the 12. 2-methylbutanal was, on average, the least accumulated aldehyde. Methional was the aldehyde formed most homogenously. Most of the observed differences can be attributed to three factors: the pH, oxidation time and native levels of Strecker aldehydes. The influence of pH was particularly intense in the cases of phenylacetaldehyde and methional. An independent test using synthetic wines with Strecker amino acids and 4-methylcatechol with different pHs (4.2, 3.5 and 2.8) was carried out in order to verify the higher pH value, the greater accumulation in SA after oxidation process. The results strongly suggest the important role played by pH in the accumulation of SA in wine oxidation
000112433 536__ $$9info:eu-repo/grantAgreement/ES/DGA/T53$$9info:eu-repo/grantAgreement/ES/MINECO/AGL2017-87373-C3-1-R$$9info:eu-repo/grantAgreement/ES/MINECO/RTC-2016-4935-2$$9info:eu-repo/grantAgreement/ES/MINECO/RTC-2017-6360-2
000112433 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000112433 590__ $$a4.6$$b2022
000112433 592__ $$a0.704$$b2022
000112433 591__ $$aCHEMISTRY, MULTIDISCIPLINARY$$b63 / 178 = 0.354$$c2022$$dQ2$$eT2
000112433 593__ $$aPharmaceutical Science$$c2022$$dQ1
000112433 591__ $$aBIOCHEMISTRY & MOLECULAR BIOLOGY$$b97 / 285 = 0.34$$c2022$$dQ2$$eT2
000112433 593__ $$aChemistry (miscellaneous)$$c2022$$dQ2
000112433 593__ $$aDrug Discovery$$c2022$$dQ2
000112433 593__ $$aPhysical and Theoretical Chemistry$$c2022$$dQ2
000112433 593__ $$aOrganic Chemistry$$c2022$$dQ2
000112433 593__ $$aAnalytical Chemistry$$c2022$$dQ2
000112433 593__ $$aMedicine (miscellaneous)$$c2022$$dQ2
000112433 593__ $$aMolecular Medicine$$c2022$$dQ3
000112433 594__ $$a6.7$$b2022
000112433 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000112433 700__ $$aFerreira, V.
000112433 700__ $$0(orcid)0000-0003-1658-1770$$aEscudero Carra, Ana María$$uUniversidad de Zaragoza
000112433 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica
000112433 773__ $$g27 (2022), 3056 [13 pp.]$$pMolecules (Basel, Online)$$tMolecules$$x1420-3049
000112433 8564_ $$s1437518$$uhttps://zaguan.unizar.es/record/112433/files/texto_completo.pdf$$yVersión publicada
000112433 8564_ $$s2907992$$uhttps://zaguan.unizar.es/record/112433/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000112433 909CO $$ooai:zaguan.unizar.es:112433$$particulos$$pdriver
000112433 951__ $$a2024-03-18-13:54:16
000112433 980__ $$aARTICLE