Rancidity is the undesirable breakdown of fats due to exposure to heat, light, or oxygen. It causes off flavors in oils, butter, and cheeses.
For discussion of the chemical basis of rancidity, see more at lipid oxidation.

Categories: Food chemistry Preservation
Also known as:
Wikidata ID: Q859029
Wikipedia title: Rancidification
References:
Wikipedia article: Rancidification
Chocolates and confections at home with the Culinary Institute of America; Greweling, Peter, 2010
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Unlinked Mentions
Antioxidant
Butylated hydroxytoluene
Fish oil
Lipid oxidation
Oxidation
Phenol
Polyunsaturated fat
Preservative
Saturated fat
Volatile

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