000168575 001__ 168575
000168575 005__ 20260211123813.0
000168575 0247_ $$2doi$$a10.1016/j.foodchem.2026.148098
000168575 0248_ $$2sideral$$a148023
000168575 037__ $$aART-2026-148023
000168575 041__ $$aeng
000168575 100__ $$0(orcid)0000-0003-4298-5285$$aAragón-Capone, A. Manuel
000168575 245__ $$aChemical changes in the volatile composition associated to the anoxic and oxidative storages of red wines
000168575 260__ $$c2026
000168575 5060_ $$aAccess copy available to the general public$$fUnrestricted
000168575 5203_ $$aSixteen red wines were stored for one month at 35 °C under anoxic conditions and with 35 mg/L of O₂ (over the stoichiometric to total SO₂). Major and minor volatile compounds, including Strecker aldehydes, total acetaldehyde, and acetals, were analysed. Both storage conditions led to qualitatively similar changes, although oxidation caused more pronounced effects, involving eight chemical processes. Three were time-dependent (hydrolysis of glycosidic precursors, esterification equilibria, and molecular rearrangements in acidic media) and not related to oxygen. Two processes (acetalization and Strecker degradation) occurred under both conditions but were more intense with oxidation. Additional oxidative effects included the oxidation of terpenols and methionol, the degradation of phenols (likely ferulic and sinapic acids) into vanillin and syringaldehyde, and the loss of non-polar compounds, such as esters and higher fatty acids, due, possibly, to adsorption. The most sensory-relevant changes were the accumulation of Strecker aldehydes, free acetaldehyde, and diethyl acetal in oxidised samples.
000168575 536__ $$9info:eu-repo/grantAgreement/ES/DGA/T29$$9info:eu-repo/grantAgreement/ES/MICINN/PID2021-126031OB-C2$$9info:eu-repo/grantAgreement/ES/MICIU/RYC2024-051239-I
000168575 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttps://creativecommons.org/licenses/by/4.0/deed.es
000168575 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000168575 700__ $$0(orcid)0000-0002-5904-8506$$aBueno, Mónica$$uUniversidad de Zaragoza
000168575 700__ $$0(orcid)0000-0002-4353-2483$$aFerreira, Vicente$$uUniversidad de Zaragoza
000168575 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica
000168575 773__ $$g506 (2026), 148098 [15 pp.]$$pFood chem.$$tFood Chemistry$$x0308-8146
000168575 8564_ $$s6754731$$uhttps://zaguan.unizar.es/record/168575/files/texto_completo.pdf$$yVersión publicada
000168575 8564_ $$s2703210$$uhttps://zaguan.unizar.es/record/168575/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000168575 909CO $$ooai:zaguan.unizar.es:168575$$particulos$$pdriver
000168575 951__ $$a2026-02-11-10:27:31
000168575 980__ $$aARTICLE