000163005 001__ 163005 000163005 005__ 20251009133841.0 000163005 0247_ $$2doi$$a10.1016/j.foodchem.2025.146461 000163005 0248_ $$2sideral$$a145541 000163005 037__ $$aART-2025-145541 000163005 041__ $$aeng 000163005 100__ $$0(orcid)0000-0003-4298-5285$$aAragón-Capone, Ángel Manuel 000163005 245__ $$aA preliminary approach to increase oxidative stability in wines: the addition of sacrificial amino acids naturally occurring in wine to reduce Strecker aldehydes formation 000163005 260__ $$c2025 000163005 5060_ $$aAccess copy available to the general public$$fUnrestricted 000163005 5203_ $$aStrecker aldehydes (SA) are oxidation-related odorants, a menace to wine's ageing capacity and aromatic quality. To date, no universal solution exists to drastically reduce their formation beyond a meticulous oxygen management, which is difficult to control during commercialisation. These aldehydes mainly form via reaction of their corresponding Strecker amino acids with α-dicarbonyls. Therefore, this study aims to decrease their production by the addition of naturally occurring amino acids in wine, that might reduce the availability of α-dicarbonyls. Different accelerated oxidation procedures are performed on model wine and wine matrixes with sacrificial amino acids and SA are quantified and compared against their control. The additions of 4 mM of L-Tyrosine (Tyr) and L-Aspartic acid (Asp) reduce production rates up to 15 % in spiked wines or 7–8 % in rosé for 3-methylbutanal, methional and phenylacetaldehyde. This study sheds light on a promising technique for reducing SA in wine and potentially increasing its longevity. 000163005 536__ $$9info:eu-repo/grantAgreement/ES/DGA/T29$$9info:eu-repo/grantAgreement/ES/MCIU/IJC-2018-037830-I$$9info:eu-repo/grantAgreement/ES/MICINN/PID2021-126031OB-C2 000163005 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttps://creativecommons.org/licenses/by/4.0/deed.es 000163005 655_4 $$ainfo:eu-repo/semantics/conferenceObject$$vinfo:eu-repo/semantics/publishedVersion 000163005 700__ $$0(orcid)0000-0002-5904-8506$$aBueno, Mónica$$uUniversidad de Zaragoza 000163005 700__ $$aMarzo-Méndez, David 000163005 700__ $$0(orcid)0000-0003-1658-1770$$aEscudero, Ana$$uUniversidad de Zaragoza 000163005 700__ $$0(orcid)0000-0002-4353-2483$$aFerreira, Vicente$$uUniversidad de Zaragoza 000163005 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica 000163005 773__ $$g495 (2025), 146461 [6 pp.]$$pFood chem.$$tFood Chemistry$$x0308-8146 000163005 8564_ $$s534446$$uhttps://zaguan.unizar.es/record/163005/files/texto_completo.pdf$$yVersión publicada 000163005 8564_ $$s2638081$$uhttps://zaguan.unizar.es/record/163005/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada 000163005 909CO $$ooai:zaguan.unizar.es:163005$$particulos$$pdriver 000163005 951__ $$a2025-10-09-13:25:56 000163005 980__ $$aARTICLE