{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,18]],"date-time":"2026-06-18T06:08:08Z","timestamp":1781762888748,"version":"3.54.5"},"reference-count":32,"publisher":"Wiley","issue":"3","license":[{"start":{"date-parts":[[2021,2,13]],"date-time":"2021-02-13T00:00:00Z","timestamp":1613174400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"DOI":"10.13039\/501100003725","name":"National Research Foundation of Korea","doi-asserted-by":"publisher","award":["NRF\u20102020R1A2C2006600"],"award-info":[{"award-number":["NRF\u20102020R1A2C2006600"]}],"id":[{"id":"10.13039\/501100003725","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2021,3]]},"abstract":"<jats:sec>\n                    <jats:title>Abstract<\/jats:title>\n                    <jats:p>\n                      The effects of fluorescence light irradiation on the changes in the levels of volatiles, especially acetaldehyde and formaldehyde, were determined in red and white wines. Three different red or white wine brands were mixed and subjected to light irradiation for 5 days. Generally, the levels of total volatiles in white wine were higher than those in red wine were and decreased during light irradiation. The level of 1,1,6\u2010trimethyl\u20101,2\u2010dihydronaphthalene, an aromatic compound commonly found in aging wine, decreased significantly following light irradiation (\n                      <jats:italic>p<\/jats:italic>\n                      &lt; 0.05), whereas those of acetaldehyde and formaldehyde increased significantly in white wine (\n                      <jats:italic>p<\/jats:italic>\n                      &lt; 0.05). Furthermore, the formaldehyde content in white wine was higher than that in red wine. Thus, light irradiation promotes the decomposition of major volatiles to a greater degree in white wine than in red wine. This implies that white wine may require more attention and caution against light exposure than red wine.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Application<\/jats:title>\n                    <jats:p>Red and white wines are two globally consumed alcoholic beverages; several factors influence their quality. This study evaluates the effects of light irradiation on the profiles of headspace volatiles, such as formaldehyde and acetaldehydes, which are harmful chemicals. Generally, the levels of total headspace volatiles decreased during storage, while those of acetaldehyde and formaldehyde increased markedly in white wine. This increase in aldehyde levels suggests that wines should not be exposed to light irradiation. The results of this study will help wine producers, distributors, and consumers maintain wines with low contents of acetaldehyde and formaldehyde.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.15642","type":"journal-article","created":{"date-parts":[[2021,2,14]],"date-time":"2021-02-14T11:18:39Z","timestamp":1613301519000},"page":"834-841","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":5,"title":["Changes in the levels of headspace volatiles, including acetaldehyde and formaldehyde, in red and white wine following light irradiation"],"prefix":"10.1111","volume":"86","author":[{"given":"Se Hyeok","family":"Kim","sequence":"first","affiliation":[{"name":"Department of Food Science and Biotechnology Sungkyunkwan University  Suwon Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hyun Jeong","family":"Jung","sequence":"additional","affiliation":[{"name":"Department of Food Science and Biotechnology Sungkyunkwan University  Suwon Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0118-6233","authenticated-orcid":false,"given":"Jae Hwan","family":"Lee","sequence":"additional","affiliation":[{"name":"Department of Food Science and Biotechnology Sungkyunkwan University  Suwon Republic of Korea"},{"name":"Food Flavor Sensory Research Center Sungkyunkwan University  Suwon Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2021,2,13]]},"reference":[{"key":"e_1_2_9_2_1","doi-asserted-by":"publisher","DOI":"10.1080\/09571264.2014.888648"},{"key":"e_1_2_9_3_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf030223j"},{"key":"e_1_2_9_4_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.2008.01723.x"},{"key":"e_1_2_9_5_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00217-019-03376-z"},{"key":"e_1_2_9_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2009.03.070"},{"key":"e_1_2_9_7_1","doi-asserted-by":"publisher","DOI":"10.1080\/10715760802506349"},{"key":"e_1_2_9_8_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2006.10.027"},{"key":"e_1_2_9_9_1","doi-asserted-by":"publisher","DOI":"10.1021\/acs.jafc.6b04669"},{"key":"e_1_2_9_10_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf010515p"},{"key":"e_1_2_9_11_1","doi-asserted-by":"publisher","DOI":"10.1002\/anie.200700264"},{"key":"e_1_2_9_12_1","unstructured":"IARC Working Group on the Evaluation of Carcinogenic Risks to Humans. 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