Sensory Relevance of Strecker Aldehydes in Wines. Preliminary Studies of Its Removal with Different Type of Resins

Sensory Relevance of Strecker Aldehydes in Wines. Preliminary Studies of Its Removal with Different Type of Resins

The orthonasal quality of two synthetic contexts of wine (young wine and oaked wine) spiked with six different levels of the Strecker aldehydes (isobutyraldehyde, 2-methylbutanal, 3-methylbutanal, methional and phenylacetaldehyde) was evaluated by a panel of wine experts. The aldehyde levels simulat...

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Bibliographic Details
Main Authors: Almudena Marrufo-Curtido, Arancha de-la-Fuente-Blanco, María-Pilar Sáenz-Navajas, Vicente Ferreira, Mónica Bueno, Ana Escudero
Format: Article
Language:English
Published: MDPI AG 2021-07-01
Series:Foods
Subjects:
strecker aldehydes
oxidation
acetaldehyde
resins
orthonasal quality
aldehyde removal
Online Access:https://www.mdpi.com/2304-8158/10/8/1711

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