Formation and Accumulation of Acetaldehyde and Strecker Aldehydes during Red Wine Oxidation

The main aim of the present work is to study the accumulation of acetaldehyde and Strecker aldehydes (isobutyraldehyde, 2-methylbutanal, isovaleraldehyde, methional, phenylacetaldehyde) during the oxidation of red wines, and to relate the patterns of accumulation to the wine chemical composition. Fo...

Descripción completa

Detalles Bibliográficos
Autores: Bueno Fernández, Mónica [0000-0002-5904-8506], Marrufo-Curtido, Almudena, Carrascon, Vanesa, Fernández Zurbano, Purificación [0000-0002-4516-9534], Escudero, Ana, Ferreira, Vicente [0000-0002-4353-2483]
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2018
País:España
Institución:Universidad de La Rioja (UR)
Repositorio:RIUR. Repositorio Institucional de la Universidad de La Rioja
OAI Identifier:oai:portal.dialnet.es:doc/5bbc6b6fb750603269e83d2d
Acceso en línea:https://investigacion.unirioja.es/documentos/5bbc6b6fb750603269e83d2d
Access Level:acceso abierto
id ES_06669c98c4e0a84dc475d7633f2bc2eb
oai_identifier_str oai:portal.dialnet.es:doc/5bbc6b6fb750603269e83d2d
network_acronym_str ES
network_name_str España
repository_id_str
spelling Formation and Accumulation of Acetaldehyde and Strecker Aldehydes during Red Wine OxidationBueno Fernández, Mónica [0000-0002-5904-8506]Marrufo-Curtido, AlmudenaCarrascon, VanesaFernández Zurbano, Purificación [0000-0002-4516-9534]Escudero, AnaFerreira, Vicente [0000-0002-4353-2483]The main aim of the present work is to study the accumulation of acetaldehyde and Strecker aldehydes (isobutyraldehyde, 2-methylbutanal, isovaleraldehyde, methional, phenylacetaldehyde) during the oxidation of red wines, and to relate the patterns of accumulation to the wine chemical composition. For that, eight different wines, extensively chemically characterized, were subjected at 25 degrees C to three different controlled O-2 exposure conditions: low (10 mg L-1) and medium or high (the stoichiometrically required amount to oxidize all wine total SO2 plus 18 or 32 mg L-1, respectively). Levels of volatile aldehydes and carbonyls were then determined and processed by different statistical techniques. Results showed that young wines (<2 years-old bottled wines) hardly accumulate any acetaldehyde regardless of the O-2 consumed. In contrast, aged wines (>3 years-old bottled wines) accumulated acetaldehyde while their content in SO2 was not null, and the aged wine containing lowest polyphenols accumulated it throughout the whole process. Models suggest that the ability of a wine to accumulate acetaldehyde is positively related to its content in combined SO2, in epigallocatechin and to the mean degree of polymerization, and negatively to its content in Aldehyde Reactive Polyphenols (ARPs) which, attending to our models, are anthocyanins and small tannins. The accumulation of Strecker aldehydes is directly proportional to the wine content in the amino acid precursor, being the proportionality factor much higher for aged wines, except for phenylacetaldehyde, for which the opposite pattern was observed. Models suggest that non-aromatic Strecker aldehydes share with acetaldehyde a strong affinity toward ARPs and that the specific pattern of phenylacetaldehyde is likely due to a much reduced reactivity toward ARPs, to the possibility that diacetyl induces Strecker degradation of phenyl alanine and to the potential higher reactivity of this amino acid to some quinones derived from catechin. All this makes that this aldehyde accumulates with intensity, particularly in young wines, shortly after wine SO2 is depleted.2018info:eu-repo/semantics/articleSubtype: Articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://investigacion.unirioja.es/documentos/5bbc6b6fb750603269e83d2dreponame:RIUR. Repositorio Institucional de la Universidad de La Riojainstname:Universidad de La Rioja (UR)Inglésinfo:eu-repo/semantics/altIdentifier/doi/10.3389/FCHEM.2018.00020info:eu-repo/semantics/altIdentifier/wos/WOS:000425099300001info:eu-repo/semantics/altIdentifier/pissn/2296-2646Formation and Accumulation of Acetaldehyde and Strecker Aldehydes during Red Wine Oxidation, 2018, vol. 6info:eu-repo/semantics/openAccessoai:portal.dialnet.es:doc/5bbc6b6fb750603269e83d2d2026-06-14T12:47:17Z
dc.title.none.fl_str_mv Formation and Accumulation of Acetaldehyde and Strecker Aldehydes during Red Wine Oxidation
title Formation and Accumulation of Acetaldehyde and Strecker Aldehydes during Red Wine Oxidation
spellingShingle Formation and Accumulation of Acetaldehyde and Strecker Aldehydes during Red Wine Oxidation
Bueno Fernández, Mónica [0000-0002-5904-8506]
title_short Formation and Accumulation of Acetaldehyde and Strecker Aldehydes during Red Wine Oxidation
title_full Formation and Accumulation of Acetaldehyde and Strecker Aldehydes during Red Wine Oxidation
title_fullStr Formation and Accumulation of Acetaldehyde and Strecker Aldehydes during Red Wine Oxidation
title_full_unstemmed Formation and Accumulation of Acetaldehyde and Strecker Aldehydes during Red Wine Oxidation
title_sort Formation and Accumulation of Acetaldehyde and Strecker Aldehydes during Red Wine Oxidation
dc.creator.none.fl_str_mv Bueno Fernández, Mónica [0000-0002-5904-8506]
Marrufo-Curtido, Almudena
Carrascon, Vanesa
Fernández Zurbano, Purificación [0000-0002-4516-9534]
Escudero, Ana
Ferreira, Vicente [0000-0002-4353-2483]
author Bueno Fernández, Mónica [0000-0002-5904-8506]
author_facet Bueno Fernández, Mónica [0000-0002-5904-8506]
Marrufo-Curtido, Almudena
Carrascon, Vanesa
Fernández Zurbano, Purificación [0000-0002-4516-9534]
Escudero, Ana
Ferreira, Vicente [0000-0002-4353-2483]
author_role author
author2 Marrufo-Curtido, Almudena
Carrascon, Vanesa
Fernández Zurbano, Purificación [0000-0002-4516-9534]
Escudero, Ana
Ferreira, Vicente [0000-0002-4353-2483]
author2_role author
author
author
author
author
description The main aim of the present work is to study the accumulation of acetaldehyde and Strecker aldehydes (isobutyraldehyde, 2-methylbutanal, isovaleraldehyde, methional, phenylacetaldehyde) during the oxidation of red wines, and to relate the patterns of accumulation to the wine chemical composition. For that, eight different wines, extensively chemically characterized, were subjected at 25 degrees C to three different controlled O-2 exposure conditions: low (10 mg L-1) and medium or high (the stoichiometrically required amount to oxidize all wine total SO2 plus 18 or 32 mg L-1, respectively). Levels of volatile aldehydes and carbonyls were then determined and processed by different statistical techniques. Results showed that young wines (<2 years-old bottled wines) hardly accumulate any acetaldehyde regardless of the O-2 consumed. In contrast, aged wines (>3 years-old bottled wines) accumulated acetaldehyde while their content in SO2 was not null, and the aged wine containing lowest polyphenols accumulated it throughout the whole process. Models suggest that the ability of a wine to accumulate acetaldehyde is positively related to its content in combined SO2, in epigallocatechin and to the mean degree of polymerization, and negatively to its content in Aldehyde Reactive Polyphenols (ARPs) which, attending to our models, are anthocyanins and small tannins. The accumulation of Strecker aldehydes is directly proportional to the wine content in the amino acid precursor, being the proportionality factor much higher for aged wines, except for phenylacetaldehyde, for which the opposite pattern was observed. Models suggest that non-aromatic Strecker aldehydes share with acetaldehyde a strong affinity toward ARPs and that the specific pattern of phenylacetaldehyde is likely due to a much reduced reactivity toward ARPs, to the possibility that diacetyl induces Strecker degradation of phenyl alanine and to the potential higher reactivity of this amino acid to some quinones derived from catechin. All this makes that this aldehyde accumulates with intensity, particularly in young wines, shortly after wine SO2 is depleted.
publishDate 2018
dc.date.none.fl_str_mv 2018
dc.type.none.fl_str_mv info:eu-repo/semantics/article
Subtype: Article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://investigacion.unirioja.es/documentos/5bbc6b6fb750603269e83d2d
url https://investigacion.unirioja.es/documentos/5bbc6b6fb750603269e83d2d
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.3389/FCHEM.2018.00020
info:eu-repo/semantics/altIdentifier/wos/WOS:000425099300001
info:eu-repo/semantics/altIdentifier/pissn/2296-2646
Formation and Accumulation of Acetaldehyde and Strecker Aldehydes during Red Wine Oxidation, 2018, vol. 6
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:RIUR. Repositorio Institucional de la Universidad de La Rioja
instname:Universidad de La Rioja (UR)
instname_str Universidad de La Rioja (UR)
reponame_str RIUR. Repositorio Institucional de la Universidad de La Rioja
collection RIUR. Repositorio Institucional de la Universidad de La Rioja
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1869402915629694976
score 15,300719

Similares en LA Referencia