Acetaldehyde Assay Kit

The Acetaldehyde test kit is a simple, reliable and accurate method for the measurement and analysis of acetaldehyde in beverages and foodstuffs.

Extended cofactors stability. Dissolved cofactors stable for > 1 year at 4oC.

Suitable for manual, auto-analyser and microplate formats.

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Product Code
50 assays (manual) / 500 assays (microplate)
/ 500 assays (auto-analyser)

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UV-method for the determination of Acetaldehyde in foodstuffs, beverages and other materials

                                   (aldehyde dehydrogenase)
(1) Acetaldehyde + NAD+ + H2O    →    acetic acid + NADH + H+

Kit size:                             50 assays (manual) / 500 (microplate)
                                           / 500 (auto-analyser)

The number of manual tests per kit can be doubled if all volumes are halved. 
This can be readily accommodated using the MegaQuantTM 
Spectrophotometer (D-MQWAVE).

Method:                            Spectrophotometric at 340 nm
Reaction time:                  ~ 4 min
Detection limit:                 0.18 mg/L
Application examples: 
Wine, champagne, beer, liqueurs, brandy, dairy products (e.g. yogurt),
bread, fruit juices, soft drinks, cocoa, vegetable and fruit products,
coffee, and other materials (e.g. biological cultures, samples, etc.)
Method recognition:     
Methods based on this principle have been accepted by MEBAK


  • No wasted aldehyde dehydrogenase solution (stable suspension supplied)
  • Very competitive price (cost per test)
  • All reagents stable for > 2 years after preparation
  • Simple format
  • Mega-Calc™ software tool is available from our website for hassle-free raw data processing
  • Standard included
  • Extended cofactors stability
  • Suitable for manual, microplate and auto-analyser formats

Grape and wine analysis: Oenologists to exploit advanced test kits.

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Megazyme “advanced” wine test kits general characteristics and validation.

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Taraxerone enhances alcohol oxidation via increases of alcohol dehyderogenase (ADH) and acetaldehyde dehydrogenase (ALDH) activities and gene expressions.

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Effects of Chitooligosaccharide Lactate Salt on Activity of Acetaldehyde Dehydrogenase.

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Exploitation of the semi‐homothallic life cycle of Saccharomyces cerevisiae for the development of breeding strategies.

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Potential of the waste from beer fermentation broth for bio-ethanol production without any additional enzyme, microbial cells and carbohydrates.

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Functional improvement of Saccharomyces cerevisiae to reduce volatile acidity in wine.

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Alcohol Metabolism in Human Cells Causes DNA Damage and Activates the Fanconi Anemia–Breast Cancer Susceptibility (FA‐BRCA) DNA Damage Response Network.

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Effect of thermal processing during yogurt production upon the detection of staphylococcal enterotoxin B.

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Relationships between functional genes in Lactobacillus delbrueckii ssp. bulgaricus isolates and phenotypic characteristics associated with fermentation time and flavor production in yogurt elucidated using multilocus sequence typing.

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The influence of edible coatings enriched with citral and eugenol on the raspberry storage ability, nutritional and sensory quality.

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Acetaldehyde kinetics of enological yeast during alcoholic fermentation in grape must.

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Effects of long‐term ethanol consumption and Aldh1b1 depletion on intestinal tumourigenesis in mice.

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

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Okara: A Nutritionally Valuable By-product Able to Stabilize Lactobacillus plantarum during Freeze-drying, Spray-drying, and Storage.

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Metabolite profiling and volatiles of pineapple wine and vinegar obtained from pineapple waste.

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The influence of edible coatings enriched with citral and eugenol on the raspberry storage ability, nutritional and sensory quality.

Guerreiro, A. C., Gago, C. M., Miguel, M. G., Faleiro, M. L. & Antunes, M. D. (2016). Food Packaging and Shelf Life, 9, 20-28.

Cytosolic Redox Status of Wine Yeast (Saccharomyces Cerevisiae) under Hyperosmotic Stress during Icewine Fermentation.

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Pre-fermentative cold maceration in presence of non-Saccharomyces strains: Evolution of chromatic characteristics of Sangiovese red wine elaborated by sequential inoculation.

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Gastrodin Protects against Ethanol-Induced Liver Injury and Apoptosis in HepG2 Cells and Animal Models of Alcoholic Liver Disease.

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