## 3 Results and Discussion
This result suggests that the release of aldehydes during the oxidation of a young wine produces a masking effect on the fruity character of young wines, and the appearance of aromas related to cooked, oxidised vegetables, raising, honey, alcoholic/fusel, stale apple and olive broth. For oaked wines, high quality seems to be represented by the presence of woody aromas (Figure 2b), while low quality wines would be related to a predominant note of cooked vegetables (Figure 2c). This seems to indicate that the increase in the concentration of aldehydes in their free forms produces a masking effect of the woody notes and the appearance of the negative attributes of aldehydes: cooked vegetables, honey, stale apple, dirty and oxidised. It should be noted that the overripe fruit descriptor appears to be a descriptor linked to both high and low quality. This result suggests that there are two quality prototypes among the group of experts: 80% of them noted that this descriptor is a cue influencing positively wine quality against a 20% that find this descriptor to be involved in the detriment of wine quality. This is not an isolated example, [PERSON] et al. observed that the same attribute could be related to high or low quality ([PERSON] et al., 2018). For high quality wine, this attribute can be tolerated by experts, whereas for low quality wines constitutes a rather negative feature. Concerning the sensory results obtained, it is demonstrated that an appreciable sensory change occurs when the Strecker aldehydes from the hydroxyalkylsulfonates are released by depletion of SO\({}_{2}\) due to the reversibility of this union, even without the need to form any de novo aldehyde molecule from its amino acid (Strecker reaction) or alcohol precursors (direct peroxidation). In addition, comparing with works previously published by our research group, it has been found that more than 75% of recently opened commercial wines contain total levels of Strecker aldehydes higher than those of level 4 (Table 2) ([PERSON] et al., 2018; [PERSON] et al., 2018). \begin{table}
\begin{tabular}{c c c c} \hline \hline
**Differences Due to the Release of Bound Aldehydes** & **Young Wine** & **Oaked Wine** & **\(p\)-Value (Context)** \\ \hline High category (level 6–level 3) & \(-\)3.8 \({}^{\text{a}}\) & \(-\)4.1 \({}^{\text{a}}\) & 0.077 \\ Intermediate category (level 5–level 2) & \(-\)3.2 \({}^{\text{b}}\) & \(-\)3.1 \({}^{\text{b}}\) & 0.206 \\ Low category (level 4–level 1) & \(-\)1.8 \({}^{\text{cB}}\) & \(-\)2.8 \({}^{\text{hA}}\) & \(<\)0.001 \\ \hline \hline \(p\)-value (category) & \(<\)0.001 & \(<\)0.001 & \\ \hline \hline \end{tabular} a–c: different superscripts within the same column denote statistical differences (\(p\leq 0.05\)) between different aldehyde category for the same wine context. A–B: different superscripts in the same row denote statistical differences (\(p\leq 0.05\)) between wine context for the same aldehyde category.  
\end{table} 
Table 4: Aroma quality differences due to the release of bound aldehydes. Potential Ability of Different Commercial Resins to Eliminate Aldehydes Responsible for the Oxidation Notes in Wine  
The sensory suppression of acetaldehyde by adding sulphur dioxide has been addressed in a previous work [35]. This SO\({}_{2}\) addition binds acetaldehyde practically in a reversible way, due to the high adduct formation constant. However, although this SO\({}_{2}\) addition solves the problem for this compound, it has been exposed in this paper that it would mask and delay a problem with Strecker's aldehydes. Given the negative influence  
Figure 2: Citation frequency percentage of attributes related to (**a**) young wine with high aroma quality, (**b**) soaked wine with high aroma quality and (**c**) young and soaked wines with low aroma quality. that all these aldehydes have on the orthonasal quality of wines at commonly found concentrations, it seems pertinent to study the potential capacity of different commercial resins to eliminate them, including acetaldehyde.