Results 1 to 10 of about 100,957 (183)

High-Throughput Screening of Industrial Brewing Yeast with Lower Synthetic Level of Acetaldehyde During Beer Production [PDF]

Foods
The high level of acetaldehyde produced by yeast is a significant concern for all enterprises of beer production. To obtain industrial beer yeast strains with low ability to produce acetaldehyde, a multi-step screening strategy was established, using ...
Shuangxin Han, Kecheng Sun, Xiaoping Hou, Xiujuan Wan, Jiahui Ding, Jianghua Li, Jian Chen, Guocheng Du, Xinrui Zhao, Hua Yin   +9 more
doaj   +2 more sources

Impact of Acetaldehyde Addition on the Sensory Perception of Syrah Red Wines

Foods, 2022
Two experimental Syrah red wines with different polyphenol contents were used to study the impact of acetaldehyde addition on olfactory perception. Free acetaldehyde levels were measured in red wine by Head Space-Gas Chromatography-Mass Spectrometry (HS ...
Luca Garcia, Cédrine Perrin, Valérie Nolleau, Teddy Godet, Vincent Farines, François Garcia, Soline Caillé, Cédric Saucier   +7 more
doaj   +1 more source

Polyphenols from persimmon fruit attenuate acetaldehyde-induced DNA double-strand breaks by scavenging acetaldehyde

Scientific Reports, 2022
Acetaldehyde, a metabolic product of ethanol, induces DNA damage and genome instability. Accumulation of acetaldehyde due to alcohol consumption or aldehyde dehydrogenase (ALDH2) deficiency increases the risks of various types of cancers, including ...
Kenichiro Matsuzaki, Kenji Kumatoriya, Mizuki Tando, Takashi Kometani, Miki Shinohara   +4 more
doaj   +1 more source

Impact of the Acetaldehyde-Mediated Condensation on the Phenolic Composition and Antioxidant Activity of Vitis vinifera L. Cv. Merlot Wine

Molecules, 2022
Acetaldehyde is a critical reactant on modifying the phenolic profile during red wine aging, suggesting that the acetaldehyde-mediated condensation can be responsible for the variation of antioxidant activity during the aging of this beverage.
Lingmin Dai, Ke Zhong, Yan Ma, Xiaoqian Cui, Yuhang Sun, Ang Zhang, Guomin Han   +6 more
doaj   +1 more source

Acetaldehyde induces phosphorylation of dynamin-related protein 1 and mitochondrial dysfunction via elevating intracellular ROS and Ca2+ levels

Redox Biology, 2020
Excessive alcohol consumption impairs brain function and has been associated with an earlier onset of neurodegenerative diseases such as Alzheimer's disease (AD) and Parkinson's disease (PD).
Tingting Yan, Yan Zhao
doaj   +1 more source

An Index for Wine Acetaldehyde Reactive Potential (ARP) and Some Derived Remarks about the Accumulation of Acetaldehyde during Wine Oxidation

Foods, 2022
The amount of acetaldehyde accumulated during wine oxidation was very small, far less than expected. The existence of polyphenols specifically reactive to acetaldehyde was postuled.
Almudena Marrufo-Curtido, Vicente Ferreira, Ana Escudero   +2 more
doaj   +1 more source

Involvement of dopamine D2 receptors in addictive-like behaviour for acetaldehyde. [PDF]

PLoS ONE, 2014
Acetaldehyde, the first metabolite of ethanol, is active in the central nervous system, where it exerts motivational properties. Acetaldehyde is able to induce drinking behaviour in operant-conflict paradigms that resemble the core features of the ...
Anna Brancato, Fulvio Plescia, Rosa Anna Maria Marino, Giuseppe Maniaci, Michele Navarra, Carla Cannizzaro   +5 more
doaj   +1 more source

ALDH2 genotype has no effect on salivary acetaldehyde without the presence of ethanol in the systemic circulation. [PDF]

PLoS ONE, 2013
Acetaldehyde associated with alcoholic beverages was recently classified as carcinogenic (Group 1) to humans based on uniform epidemiological and biochemical evidence.
Andreas Helminen, Satu Väkeväinen, Mikko Salaspuro   +2 more
doaj   +1 more source

Global atmospheric budget of acetaldehyde: 3-D model analysis and constraints from in-situ and satellite observations [PDF]

, 2010
We construct a global atmospheric budget for acetaldehyde using a 3-D model of atmospheric chemistry (GEOS-Chem), and use an ensemble of observations to evaluate present understanding of its sources and sinks.
Apel, E., Barkley, M., de Gouw, J. A., Eerdekens, G., Flocke, F., Guenther, A., Karl, T., Millet, D. B., Nelson, N. B., Palmer, Paul, Riemer, D. D., Siegel, D. A., Singh, H. B., Sinha, V., Warneke, C., Williams, J.   +15 more
core   +2 more sources

New Online Monitoring Approaches to Describe and Understand the Kinetics of Acetaldehyde Concentration during Wine Alcoholic Fermentation: Access to Production Balances

Fermentation, 2023
The compound acetaldehyde has complex synthesis kinetics since it accumulates during the growth phase and is consumed by yeast during the stationary phase, as well as evaporating (low boiling point) throughout the process.
Charlie Guittin, Faïza Maçna, Christian Picou, Marc Perez, Adeline Barreau, Xavier Poitou, Jean-Marie Sablayrolles, Jean-Roch Mouret, Vincent Farines   +8 more
doaj   +1 more source