Acetaldehyde

Acetaldehyde is a colorless, flammable liquid with a fruity pungent odor used mainly in the synthesis of other chemicals as well as in the manufacture of acetic acid, perfumes, disinfectants, food flavorings, etc., and is also an intermediate in the metabolism of alcohol. Natural sources of acetaldehyde include many foods such as ripe fruits, cheese, and milk. The main source of exposure to acetaldehyde in humans is alcohol consumption and to a lesser extent from air and dermal contact. Acetaldehyde can react with various macromolecules in the body and forms stable and unstable protein adducts. Inhalation exposures to acetaldehyde can result in irritation of eyes and upper respiratory tract in humans and experimental animals. There is sufficient evidence in experimental animals for the carcinogenicity and teratogenicity of acetaldehyde and it is classified by International Agency for Research on Cancer as a Group 2B carcinogen.