2019
DOI: 10.1007/s10068-019-00564-1
|View full text |Cite
|
Sign up to set email alerts
|

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 alco… Show more

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
3
1
1

Citation Types

0
8
0

Year Published

2021
2021
2023
2023

Publication Types

Select...
7
1

Relationship

0
8

Authors

Journals

citations
Cited by 19 publications
(10 citation statements)
references
References 19 publications
(19 reference statements)
0
8
0
Order By: Relevance
“…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 ].…”
Section: Ingredients Of Alcoholic Beveragesmentioning
confidence: 99%
“…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 ].…”
Section: Ingredients Of Alcoholic Beveragesmentioning
confidence: 99%
“…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].…”
Section: Conversion Of Ethanal To Acetate and Fate Of Acetatementioning
confidence: 99%
“…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].…”
Section: Introductionmentioning
confidence: 99%