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AB72110-EN 0816M-W10

Overview:

Acetaldehyde (ethanal, CH

3

CHO) is found in alcoholic beverages and many other

foods, like yogurts, that are produced by fermentation processes. Yeasts and bacteria

produce acetaldehyde as their metabolites. It is also naturally present in fruits like

apples. Acetaldehyde is produced when the human body breaks down ethanol.

Aldehyde dehydrogenase (ALDH2) is the major enzyme responsible for oxidizing

acetaldehyde into acetic acid. In 2009, the International Agency for Research on

Cancer (IARC) concluded that consuming acetaldehyde with alcohol is carcinogenic to

humans.

The objective of this study is to develop and validate a rapid enzymatic method based

on photometric UV determination for acetaldehyde and compare it with a liquid

chromatographic method.

Method:

A Thermo Scientific

Arena

20XT analyzer was used for the automated photometric

determination. The Thermo Scientific Gallery

and Gallery

Plus analyzers can also be

used for this test. The Thermo Scientific Acetaldehyde system kit was used for

enzymatic analysis of acetaldehyde.

20 Samples were analyzed during the method validation phase including wine, spirits,

beer, and cider.

Conclusion:

The enzymatic method correlated very well with the liquid chromatography method as

shown in this study. Enzymatic determination of acetaldehyde provides a rapid,

user-friendly way of analyzing acetaldehyde from alcoholic beverages.

Read the full application note

An Enzymatic Method for Acetaldehyde

Testing of Alcoholic Beverages

Silja Närkki,

1

Mari Klemm, Annu Suoniemi-Kähärä,

2

and Pekka Lehtonen

3

1

University of Helsinki, Department of Food and Environmental Sciences,

Division of Food Chemistry, Helsinki, Finland

2

Thermo Fisher Scientific, Vantaa, Finland,

3

Alko Inc., ACL, Helsinki, Finland

Application Summary AN 71653