definition of rancidity

Most any food can technically become rancid. The term particularly applies to oils. Oils can be particularly susceptible to rancidity because their chemistry which makes them susceptible to oxygen damage. When food scientists talk about rancidity, they are often talking about a specific type of rancidity involving oxygen damage to foods, and this type of rancidity is called "oxidative rancidity." During the process of oxidative rancidity, oxygen molecules interact with the structure of the oil and damage its natural structure in a way that can change its odour, its taste, and its safety for consumption.

Oxidation of fats, generally known as rancidity, is caused by a biochemical reaction between fats and oxygen. In this process the long-chain fatty acids are degraded and short-chain compounds are formed. One of the reaction products is butyric acid, which causes the typical rancid taste.

Rancidification is the decomposition of fats, oils and other lipids by hydrolysis or oxidation, or both. Hydrolysis will split fatty acid chains away from the glycerol backbone in glycerides. These free fatty acids can then undergo further auto-oxidation. 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 odours and flavours. These chemical processes may also destroy nutrients in food. Under some conditions, rancidity, and the destruction of vitamins, occurs very quickly.

Most any food can technically become rancid. The term particularly applies to oils. Oils can be particularly susceptible to rancidity because their chemistry which makes them susceptible to oxygen damage. When food scientists talk about rancidity, they are often talking about a specific type of rancidity involving oxygen damage to foods, and this type of rancidity is called "oxidative rancidity." During the process of oxidative rancidity, oxygen molecules interact with the structure of the oil and damage its natural structure in a way that can change its odour, its taste, and its safety for consumption.

Oxidation of fats, generally known as rancidity, is caused by a biochemical reaction between fats and oxygen. In this process the long-chain fatty acids are degraded and short-chain compounds are formed. One of the reaction products is butyric acid, which causes the typical rancid taste.

Rancidification is the decomposition of fats, oils and other lipids by hydrolysis or oxidation, or both. Hydrolysis will split fatty acid chains away from the glycerol backbone in glycerides. These free fatty acids can then undergo further auto-oxidation. 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 odours and flavours. These chemical processes may also destroy nutrients in food. Under some conditions, rancidity, and the destruction of vitamins, occurs very quickly.

 it took me nearly half an hr to write this!!!

 the condition produeced by aerial oxidation of fats and oils in foods markeed by unpleasent taste and smell 

is called rancidity

 the condition produced

marked

in short we can say,the substance which smell(odour) and taste changes is caled rancidity

oxidation of fats and oils with an unpleasent smell and taste is RANCIDITY .

 When fats and oils are oxidized, they become rancid and their smell and taste also changes.
thiz iz known as rancidity.

The condition produced by aerial oxidation of fats and oil in food marked with unpleasant smell is called Rancidity.

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WHEN OIL AND FATS GET OXIDISED THEY BECOME RANCID AND THE TASTE AND SMELL ASLO CHANGE .THIS CALLED RANCIDITY

phenomenon in which faty and oily substances get their taste ,smell and colour changed is known as rancidity.

hope it helps.....

The process of oxidation of fats and oils that can be easily noticed bythe change in taste and smell is known as rancidity.

For example, the taste and smell of butter changes when kept for long.

Rancidity can be avoided by:

1. Storing food in air tight containers

2. Storing food in refrigerators

3. Adding antioxidants

4. Storing food in an environment of nitrogen

the slow oxidation of non durable goods

it is the condition produced of unplesent smellby aerial oxidation of fat oil present in food