rancidification
Sign in to saveAlso known as rancidity, going rancid, rancid
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.
~7 min read
Encyclopedic overview
11 sectionsContents
- Pathways
- Hydrolytic
- Oxidative
- Free-radical oxidation
- Enzyme-catalysed oxidation
- Microbial
- Food safety
- Oxidative stability measurement
- See also
- References
- Further reading
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. In processed meats these flavors are collectively known as warmed-over flavor. In certain cases the flavors can be desirable, as in aged cheeses.
Excerpted from Wikipedia’s “rancidification” article, available under the CC BY-SA 4.0 licence.