KNOWLEDGE, ATTITUDE ANDPRACTICE OF MODERN CONTRACEPTIVE METHOD AMONG FEMALE UNDRGRADUATES IN MADONNA UNIVERSITY, ELELE, RIVER STATE

ABSTRACT An aldehyde is an organic compound that contains a carbonyl group with the central carbon bonded to a hydrogen and R group (R-CHO). Aldehydes are present in many foods including many fruits and vegetables (e.g., acetaldehyde), cinnamon and peas (e.g., cinnamaldehyde), almonds and cherries (e.g., benzaldehyde), anise extract (e.g., anisaldehyde), and vanilla extract. This study focuses on the qualitative determination of aldehyde content in three locally available fruits (Cucumber, Pineapple and Orange), aiming to understand the role of aldehydes in the aroma and flavor profiles of these fruits. Using chemical tests such as Schiff’s reagent, the presence of aldehydes was confirmed in varying degrees across the selected fruits. The analysis revealed that aldehyde levels vary depending on factors such as ripeness, variety, and environmental conditions during storage. The findings suggest that aldehydes are crucial contributors to the sensory characteristics of fruits, influencing both taste and aroma. The results can serve as a foundation for further quantitative analysis to measure precise aldehyde concentrations and their implications for food processing, storage, and consumer preferences