Acetaldehyde is a colorless flammable chemical compound which appears in the form of a liquid with a distinctive fruity odor. This chemical can be produced synthetically for various purposes, and it occurs naturally in ripe fruit, especially grapes, along with coffee and bread. This compound is also produced in the body as a byproduct of alcohol metabolism. When levels of this compound rise to a high level, they cause a condition known slangily as a “hangover.”
The chemical formulate for acetaldehyde is CH3CHO. This compound is also known as ethanal. It is used commercially in the production of some pharmaceutical products and perfumes, and it is also utilized as a catalyst for various chemical reactions. Because acetaldehyde is an irritant and a suspected carcinogen, it must be handled with care in facilities which produce it to avoid exposing people to unnecessary risk.
When people drink alcohol, it is broken down in the liver to acetaldehyde by alcohol dehydrogenase. The acetaldehyde in turn is broken down into acetic acid by acetaldehyde dehydrogenase and another chemical, glutathione. Some people have enzyme deficiencies which allow the compound to build up in the body during drinking, causing a distinctive flush of the face. People who have consumed too much alcohol develop hangovers because their livers cannot process the acetaldehyde fast enough.
Hangovers resolve when the enzyme levels in the liver rise again and the liver can finish metabolizing the acetaldehyde. Alcohol metabolism can put severe stress on the liver, especially when people routinely drink large amounts of alcohol, and it can lead to a number of health problems caused by a decline in liver function. The drug Antabuse which is designed to fight alcoholism by creating negative consequences when people drink blocks the activity of acetaldehyde dehydrogenase, leaving people with a feeling of profound discomfort after consuming even a small amount of alcohol.
In wine and spirits production, acetaldehyde levels are a source of much interest. This chemical compound can be found in wines and spirits derived from fruits, at varying levels, and it contributes to the fruity smell of many wines. If the level of this compound is too high, however, it can be considered a defect, and may render a finished product less valuable or less flavorful. Universities which research wine and spirits have conducted a great deal of interest on this compound and its role in the production and consumption of alcoholic beverages.
