Detecting ethanol and acetaldehyde by simple and ultrasensitive fluorimetric methods in compound foods.

@article{Zachut2016DetectingEA,
  title={Detecting ethanol and acetaldehyde by simple and ultrasensitive fluorimetric methods in compound foods.},
  author={Maya Zachut and Fira Shapiro and Nissim Silanikove},
  journal={Food chemistry},
  year={2016},
  volume={201},
  pages={
          270-4
        }
}
There is a need for simple, accurate, and rapid analysis of ethanol (Eth) and acetaldehyde (AA) in a wide variety of beverages and foods. A novel enzymatic assay coupled to formation of fluorescent chromophore is presented. Eth detection was further improved by adding semicarbazide to the reaction mixture, which interacts with AA and prevents its inhibitory effect on Eth oxidation. The limits of detection of Eth (0.5 mg/L) and AA (0.9 mg/L) are comparable with the performance of modern gas… CONTINUE READING

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