Understanding Rancidity in Foods

Rancidity is a condition caused by the aerial oxidation of unsaturated fat in foods, resulting in unpleasant flavors or odors. When unsaturated fat is exposed to sunlight, it can be converted into hydroperoxides, which break down into compounds with unpleasant odors.

The compounds formed include esters, volatile aldehydes, ketones, alcohols, and hydrocarbons, some of which have unpleasant odors.

Rancidity can be prevented using preventive measures such as storing food in airtight containers, using antioxidants, and minimizing exposure to sunlight and oxygen.