Abstract

Acetaldehyde is a product of most hydrocarbon oxidations. It occurs in trace amounts in all ripe fruits that have a tart taste before ripening. Acetaldehyde is also an intermediate product of fermentation. It may form in wine and other alcoholic beverages after exposure to air, imparting an unpleasant taste. Acetaldehyde occurs in trace quantities in blood. Acetaldehyde is a colorless, mobile liquid having a pungent, suffocating odor that is somewhat fruity and quite pleasant in dilute concentrations. It is a highly reactive compound undergoing numerous condensation, addition, and polymerization reactions. The liquid-phase oxidation of ethylene is the process of choice for the manufacture of acetaldehyde. Acetaldehyde appears to paralyze respiratory muscles, causing panic. When breathed in high concentration, it causes headache and sore throat. Demand for acetaldehyde has decreased as a result of less consumption for acetic acid manufacture.