000121107 001__ 121107
000121107 005__ 20240319081001.0
000121107 0247_ $$2doi$$a10.1016/j.foodres.2022.112125
000121107 0248_ $$2sideral$$a131716
000121107 037__ $$aART-2022-131716
000121107 041__ $$aeng
000121107 100__ $$aCastejón-Musulén, Oscar$$uUniversidad de Zaragoza
000121107 245__ $$aAccurate quantitative determination of the total amounts of Strecker aldehydes contained in wine. Assessment of their presence in table wines
000121107 260__ $$c2022
000121107 5060_ $$aAccess copy available to the general public$$fUnrestricted
000121107 5203_ $$aStrecker aldehydes (SAs) are key determinants of wine shelf-life and can be present in unoxidized wines in odorless forms, such as hydroxyalkylsulfonates, imines or acetals. A robust and accurate method for the determination of total forms of SAs, based on the classical derivatization with O-(2,3,4,5,6-pentafluorobenzyl)hydroxylamine (PFBHA) and in the selective solid phase extraction of derivatives has been optimized and validated. Matrix effects have been solved by the use of adequate internal standards and by large-enough equilibration times under anoxic conditions. Method figures of merit are highly satisfactory in terms of detection limits (<0.1 μg/L), linearity (R2 > 0.997), reproducibility (5–13%) and recoveries (RSDs, between 2 and 10%, for 3-methylbutanal, 14%). The analysis of total SAs in 108 Spanish wines revealed that between 52% and 70% of unoxidized red wines and likely a similar fraction of white wines, contain levels of SAs high enough to cause oxidative aromas if bound forms of SAs cleave.
000121107 536__ $$9info:eu-repo/grantAgreement/ES/DGA/T29$$9info:eu-repo/grantAgreement/ES/MCIU/IJC-2018-037830-I$$9info:eu-repo/grantAgreement/ES/MINECO/AGL2017-87373-C3
000121107 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000121107 590__ $$a8.1$$b2022
000121107 592__ $$a1.36$$b2022
000121107 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b10 / 142 = 0.07$$c2022$$dQ1$$eT1
000121107 593__ $$aFood Science$$c2022$$dQ1
000121107 594__ $$a12.0$$b2022
000121107 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000121107 700__ $$0(orcid)0000-0003-4298-5285$$aAragón-Capone, A. Manuel$$uUniversidad de Zaragoza
000121107 700__ $$0(orcid)0000-0002-3348-0843$$aOntañón, Ignacio$$uUniversidad de Zaragoza
000121107 700__ $$0(orcid)0000-0002-7967-7254$$aPeña, Cristina$$uUniversidad de Zaragoza
000121107 700__ $$0(orcid)0000-0002-4353-2483$$aFerreira, Vicente$$uUniversidad de Zaragoza
000121107 700__ $$0(orcid)0000-0002-5904-8506$$aBueno, Mónica$$uUniversidad de Zaragoza
000121107 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica
000121107 773__ $$g162, Part B (2022), 112125 [12 pp.]$$pFood res. int.$$tFood Research International$$x0963-9969
000121107 8564_ $$s2404761$$uhttps://zaguan.unizar.es/record/121107/files/texto_completo.pdf$$yVersión publicada
000121107 8564_ $$s2607881$$uhttps://zaguan.unizar.es/record/121107/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
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000121107 951__ $$a2024-03-18-14:08:01
000121107 980__ $$aARTICLE