HUMAN NUTRITION

Detailed explanation-1: -Rancidification is the process of complete or incomplete autoxidation or hydrolysis of fats and oils when exposed to air, light, moisture, or bacterial action, producing short-chain aldehydes, ketones and free fatty acids. When these processes occur in food, undesirable odors and flavors can result.

Detailed explanation-2: -The phenomenon in which oxidation of unsaturated fats and oils takes place in presence of air and moisture. Fats get rancid due to exposure of fat to heat and light. Due to the oxidation of oil and fats in food taste and smell of food change.

Detailed explanation-3: -More specifically it is the reaction of double bonds in unsaturated fatty acids with oxygen. Upon reacting with oxygen very reactive components (among others hydroperoxides) will be formed. These will react in all sorts of ways, resulting into the flavour and odor molecules that we taste and smell on a rancid product.

Detailed explanation-4: -Rancidity is a form of spoilage that occurs in fats and oils and, therefore, in all foods that contain fats and oils: nuts and seeds and the oils derived from them, vegetable-based salad and cooking oils, margarine, butter and other animal fats and all grains but most especially wheat.