doi:10.1016/j.foodchem.2025.146461engAragón-Capone, Ángel ManuelBueno, MónicaMarzo-Méndez, DavidEscudero, AnaFerreira, VicenteA preliminary approach to increase oxidative stability in wines: the addition of sacrificial amino acids naturally occurring in wine to reduce Strecker aldehydes formationART-2025-145541Strecker 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.2025http://zaguan.unizar.es/record/16300510.1016/j.foodchem.2025.146461http://zaguan.unizar.es/record/163005oai:zaguan.unizar.es:163005info:eu-repo/grantAgreement/ES/DGA/T29info:eu-repo/grantAgreement/ES/MCIU/IJC-2018-037830-Iinfo:eu-repo/grantAgreement/ES/MICINN/PID2021-126031OB-C2Food Chemistry 495 (2025), 146461 [6 pp.]byhttps://creativecommons.org/licenses/by/4.0/deed.esinfo:eu-repo/semantics/openAccess