Acetaldehyde is an enzymatic test for the determination of acetaldehyde in foodstuffs and other materials, through an UV method.
For in vitro use only.
General Information:
Acetaldehyde occurs naturally in all organisms, even if in very small quantities, because it is a product of many metabolic processes. Acetaldehyde occurs naturally in coffee, bread and ripe fruit, and is produced by plants. In food production, the concentration of acetaldehyde rises considerably when ethanol fermentation takes place, with as much as 100 mg/l in wine and 20 mg/l in beer. On the other hand, acetaldehyde is an important flavor compound in wine and beer. In dairy products like yogurt and cheese, it is responsible for desirable flavors but also for flavor defects.
Test Format: Test combination for 3 x 11 assays each
Wavelength: 340 nm
Temperature: 20-25 °C
Sample Solution: 0.5-20 μg acetaldehyde per assay (in 0.200-0.500 mL sample volume)