FOOD CHEMISTRY
BASIC PRINCIPLES OF CHEMISTRY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Reductive rancidity
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Oxidative oxidation
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auto-reduction
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auto-oxidation
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Detailed explanation-1: -Rancidity refers to the oxidation of unsaturated fats or oils in food that results in a bad smell and taste.
Detailed explanation-2: -Oxidation primarily occurs with unsaturated fats by a free radical-mediated process. These chemical processes can generate highly reactive molecules in rancid foods and oils, which are responsible for producing unpleasant and noxious odors and flavors. This process is called auto-oxidation or oxidative rancidity.
Detailed explanation-3: -Oxidative rancidity in foods refers to the perception of objectionable flavours and odours caused by oxidation of the unsaturated fatty acid chains of lipids by atmospheric oxygen. Because of the ‘spontaneous’ nature of the reaction the process is frequently referred to as autoxidation.