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Acetaldehyde occurs naturally in coffee, bread, and ripe fruit, [11] and is produced by plants. It is also produced by the partial oxidation of ethanol by the liver enzyme alcohol dehydrogenase and is a contributing cause of hangover after alcohol consumption. [12]
[5] [8] A more severe flushing reaction occurs when the body metabolizes the acetaldehyde more slowly, generally due to an inactive aldehyde dehydrogenase enzyme. Both of those conditions—faster conversion of alcohol to acetaldehyde and slower removal of acetaldehyde—reduce the risk for excessive drinking and alcohol dependence. [5]
The enzyme responsible for the conversion of acetaldehyde to acetate, however, remains unaffected, which leads to differential rates of substrate catalysis and causes a buildup of toxic acetaldehyde, causing cell damage. [7] This provides some protection against excessive alcohol consumption and alcohol dependence (alcoholism).
Sethi says, “Tequila is metabolized into acetaldehyde at a slower rate than other alcoholic beverages. This slower metabolism may explain why some people report fewer hangovers with tequila.”
Disulfiram is used as a second-line treatment, behind acamprosate and naltrexone, for alcohol dependence. [7]Under normal metabolism, alcohol is broken down in the liver by the enzyme alcohol dehydrogenase to acetaldehyde, which is then converted by the enzyme acetaldehyde dehydrogenase to a harmless acetic acid derivative (acetyl coenzyme A).
Through a variety of mechanisms, the removal of a hydride equivalent converts a primary or secondary alcohol to an aldehyde or ketone, respectively. The oxidation of primary alcohols to carboxylic acids normally proceeds via the corresponding aldehyde, which is transformed via an aldehyde hydrate (gem-diol, R-CH(OH) 2) by reaction with water ...
Aldehyde structure. In organic chemistry, an aldehyde (/ ˈ æ l d ɪ h aɪ d /) is an organic compound containing a functional group with the structure R−CH=O. [1] The functional group itself (without the "R" side chain) can be referred to as an aldehyde but can also be classified as a formyl group.
1,1-Diethoxyethane (acetaldehyde diethyl acetal) is a major flavoring component of distilled beverages, especially malt whisky [3] and sherry. [4] Although it is just one of many compounds containing an acetal functional group, this specific chemical is sometimes called simply acetal .