163005 20251009133841.0 doi 10.1016/j.foodchem.2025.146461 sideral 145541 ART-2025-145541 eng Aragón-Capone, Ángel Manuel (orcid)0000-0003-4298-5285 A preliminary approach to increase oxidative stability in wines: the addition of sacrificial amino acids naturally occurring in wine to reduce Strecker aldehydes formation 2025 Access copy available to the general public Unrestricted Strecker 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. info:eu-repo/grantAgreement/ES/DGA/T29 info:eu-repo/grantAgreement/ES/MCIU/IJC-2018-037830-I info:eu-repo/grantAgreement/ES/MICINN/PID2021-126031OB-C2 info:eu-repo/semantics/openAccess by https://creativecommons.org/licenses/by/4.0/deed.es info:eu-repo/semantics/conferenceObject info:eu-repo/semantics/publishedVersion Bueno, Mónica Universidad de Zaragoza (orcid)0000-0002-5904-8506 Marzo-Méndez, David Escudero, Ana Universidad de Zaragoza (orcid)0000-0003-1658-1770 Ferreira, Vicente Universidad de Zaragoza (orcid)0000-0002-4353-2483 2009 750 Universidad de Zaragoza Dpto. Química Analítica Área Química Analítica 495 (2025), 146461 [6 pp.] Food chem. Food Chemistry 0308-8146 534446 http://zaguan.unizar.es/record/163005/files/texto_completo.pdf Versión publicada 2638081 http://zaguan.unizar.es/record/163005/files/texto_completo.jpg?subformat=icon icon Versión publicada oai:zaguan.unizar.es:163005 articulos driver 2025-10-09-13:25:56 ARTICLE