What type of rancidity is caused by the hydrolysis of triglycerides?
Understand the Problem
The question is asking about a specific type of rancidity that occurs when triglycerides undergo hydrolysis. This involves the breakdown of triglycerides into free fatty acids and glycerol, leading to the development of off-flavors and odors in fats and oils.
Answer
Hydrolytic rancidity.
The type of rancidity caused by the hydrolysis of triglycerides is hydrolytic rancidity.
Answer for screen readers
The type of rancidity caused by the hydrolysis of triglycerides is hydrolytic rancidity.
More Information
Hydrolytic rancidity occurs when triglycerides are hydrolyzed, releasing free fatty acids. This type often requires the presence of a catalyst and is common in fats like butter, leading to an unpleasant odor.
Tips
Confusing hydrolytic rancidity with oxidative rancidity, which involves the oxidation of fats, is common. Ensuring the context involves water interaction helps differentiate them.
Sources
- Rancidification - Wikipedia - en.wikipedia.org
- 13.2: Fats and Oils - Chemistry LibreTexts - chem.libretexts.org
- Rancidity of oils and fats is caused by - BYJU'S - byjus.com
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