Acetaldehyde, UV method

Enzymatic method for the determination of Acetaldehyde. Based on the spectrophotometric measurement of NADH produced through the reaction, after addition of aldehyde dehydrogenase (AlDH).

This rapid and simple specific enzymatic method is used for the determination of acetaldehyde in foodstuffs such as alcoholic beverages, bread, coffee, cocoa, dairy products, fruit and vegetable products, starter cultures for butter production and biological samples. Enzymatic method for the determination of Acetaldehyde. Based on the spectrophotometric measurement of NADH produced through the reaction, after addition of aldehyde dehydrogenase (AlDH).

Acetaldehyde occurs in all living organisms, sometimes in very small amounts, as a product of many metabolic processes. The content of the intermediate acetaldehyde increases considerably when alcoholic fermentation is used for the production of food. Acetaldehyde is an important flavour compound. In wine production, acetaldehyde is bound to sulfite e. g. in order to improve the taste. On the other hand, acetaldehyde is the most common aldehyde found in dairy products (yogurt, cheese, etc.) and is responsible for desirable specific flavours but also for flavour defects. Acetaldehyde in human blood originates from ethanol that has been ingested in foods and beverages. Extreme ethanol consumption can lead to acetaldehyde poisoning following oxidation of the ethanol in the liver by alcohol dehydrogenase.