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Beer Brewing > Acetaldehyde
The following information is about Acetaldehyde.
Acetaldehyde Defined
An organic compound (chemical formula C2H2O) produced by yeast during fermentation. Acetaldehyde is actually an intermediate step in the production of ethanol, and is normally not present in significant quantities in the finished beer. Acetaldehyde has a "green apple" aroma and flavor.
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Off-site Acetaldehyde Links, User Submitted
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Sat Jun 20
- Drinkers? Red Face May Signal Cancer Risk - NYTimes.com: The deficiency results in problems in metabolizing alcohol, leading to an accumulation in the body of a toxin called acetaldehyde. People with two copies of the gene responsible have such unpleasant reactions that they are unable to consume large amounts of alcohol. This aversion actually protects them against the increased risk for cancer.
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- Alcohol and genetic polymorphisms: effect on risk of alcohol-relate d cancer : The Lancet Oncology: Alcohol and genetic polymorphisms: effect on risk of alcohol-relate d cancer. Druesne-Pecoll o N, Tehard B, Mallet Y, Gerber M, Norat T, Hercberg S, Latino-Martel P. Lancet Oncol. 2009 Feb
- New Evidence Points To An Overlooked Risk Factor For Cancer: Acetaldehyde In Alcohol: New evidence by researchers at the Centre for Addiction and Mental Health (CAMH) and researchers in Germany shows that drinking alcohol is the greatest risk factor for acetaldehyde-r elated cancer. Heavy drinkers may be at increased risk due to exposure from multiple sources.
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- Metabolism of Ethanol: This page shows the metabolic processes the liver undergoes to process ethanol. This was covered in Professor Petersen?s lecture on Alcohol.
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