Acetaldehyde contents and quality characteristics of commercial alcoholic beverages

Abstract

The quality characteristics of commercial alcoholic beverages (yakju, diluted soju, and fruit wines) were evaluated by assessing pH, total acidity, acetaldehyde, SO 2 , and flavonoid content. pH level was the highest in diluted soju, and total acidity and flavonoid content were higher in fruit wines compared to others. SO 2 was detected only in fruit wines, and the total SO 2 content was higher in the order of white wine [ red wine [ plum wine. Acetaldehyde contents were different according to the type of alcoholic beverage and analytic method of titration, enzymatic, headspace-GC and OIV methods. In fruit wines, acetaldehyde contents were significantly different according to analytic method (p \ 0.05), and acetaldehyde bound to SO 2 affected its quantification, resulting in lower acetaldehyde contents assessed by titration and headspace-GC than enzymatic and OIV methods. Therefore, selection of an appropriate analytic method is important for quantification of acetaldehyde in alcoholic beverages.

Recent Developments in Surface-Enhanced Raman Spectroscopy and Its Application in Food Analysis: Alcoholic Beverages as an Example

“…The pH value of diluted soju wine was the highest, and the total acidity and flavonoid content of fruit wine was higher. SO 2 has been detected only in red and fruit wines [ 128 ]. The main organic and inorganic components of wine include sugars and related simple carbohydrates, alcohol, organic acids (fixed and volatile), phenolic compounds (anthocyanins, non-flavonoids, and tannins), carbonyl compounds (aldehydes and ketones), ester, lactones, and other heterocycles, terpene, nitrogen compounds, mercaptan and other organic sulfur components, hydrocarbons and their derivatives, macromolecules (carbohydrates, lipids, proteins, nucleic acids), vitamin, dissolved gases (carbon dioxide, sulfur dioxide, oxygen), and minerals [ 129 ].…”

Current View on the Mechanisms of Alcohol-Mediated Toxicity

“…However, physiologically, it is present in low background concentrations, and its toxicity is limited to conditions with higher concentrations [61]. Acetaldehyde is found in some alcoholic beverages as a by-product of alcoholic fermentation [62] but can also enter the body through cosmetics, tobacco smoking, or the consumption of certain foods, such as dairy products, various fruits, or vegetables [63]. In the body, acetaldehyde is further oxidized to acetic acid by the enzyme aldehyde dehydrogenase (ALDH): it is present in low background concentrations, and its toxicity is limited to conditions with higher concentrations [61].…”

Construction of a Turn-off–on Fluorescent System Based On Aggregation Induced Emission of Acetaldehyde Using Carbonized Polymer dots and Tb3+

“…Therefore, it is signi cant to explore a sensitive, selective and simple approach to detect AA. Traditional methods for AA determination are gas and liquid chromatography techniques, which show excellent selectivity and sensitivity [6,7,8]. However, these technologies generally need complicated operations and extra time-consuming sampling steps [8,9].…”