3 Questions
Explain what rancidity is and how it is caused by the aerial oxidation of unsaturated fat 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.
What are the compounds formed when unsaturated components of a fatty material are converted into hydroperoxides?
The compounds formed include esters, volatile aldehydes, ketones, alcohols, and hydrocarbons, some of which have unpleasant odors.
How can rancidity be prevented?
Rancidity can be prevented using preventive measures such as storing food in airtight containers, using antioxidants, and minimizing exposure to sunlight and oxygen.
Explore the process of rancidification caused by the oxidation of unsaturated fats in foods, leading to the development of unpleasant flavors and odors. Learn about the chemical breakdown of fatty materials when exposed to sunlight and methods for preventing rancidity.
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