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<p>This study investigated the mechanisms of acetaldehyde generation in model wine solutions under microwave irradiation. Electron paramagnetic resonance spectroscopy identified 1-hydroxyethyl radicals as a primary initiator for acetaldehyde under microwave irradiation. Response surface methodology optimized microwave parameters (600 W, 7.5 min, 34&#xa0;°C), achieving the maximum acetaldehyde yield of 0.973 mg/L. Ferrous ion and ethanol enhanced radical chain propagation. With the ethanol concentration was increased from 3 to 96%, acetaldehyde formation rose from 0.29 to 2.89&#xa0;mg/L. Meanwhile, as the concentration of ferrous ions increased, the acetaldehyde concentration gradually increased from 0.43 mg/L to 1.1&#xa0;mg/L. In contrast, mannitol exhibited dose-dependent inhibition, when its concentration was raised from 5 to 80 g/L, acetaldehyde formation progressively decreased from 0.43 to 0.01&#xa0;mg/L. These findings established microwave-induced 1-hydroxyethyl radicals as the dominant factor for accelerating acetaldehyde accumulation and pigment formation, providing a physicochemical foundation for microwave applications in wine processing.</p>

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Microwave irradiation induced free radical reactions on the acetaldehyde formation in model wine solutions: process optimization and mechanistic insights

  • 期刊论文

  • 发表日期：

    2026年2月14日

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  • Xiao-Wen Yang,
  • Jiang-Feng Yuan,
  • Wen-Ting Duan,
  • Zhi-Jun Qiu,
  • Yi-Fan He,
  • Kun Si

摘要

This study investigated the mechanisms of acetaldehyde generation in model wine solutions under microwave irradiation. Electron paramagnetic resonance spectroscopy identified 1-hydroxyethyl radicals as a primary initiator for acetaldehyde under microwave irradiation. Response surface methodology optimized microwave parameters (600 W, 7.5 min, 34 °C), achieving the maximum acetaldehyde yield of 0.973 mg/L. Ferrous ion and ethanol enhanced radical chain propagation. With the ethanol concentration was increased from 3 to 96%, acetaldehyde formation rose from 0.29 to 2.89 mg/L. Meanwhile, as the concentration of ferrous ions increased, the acetaldehyde concentration gradually increased from 0.43 mg/L to 1.1 mg/L. In contrast, mannitol exhibited dose-dependent inhibition, when its concentration was raised from 5 to 80 g/L, acetaldehyde formation progressively decreased from 0.43 to 0.01 mg/L. These findings established microwave-induced 1-hydroxyethyl radicals as the dominant factor for accelerating acetaldehyde accumulation and pigment formation, providing a physicochemical foundation for microwave applications in wine processing.