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Rancidification
 | This article is missing information about detection and quantification — peroxide value, acid value, carbonyl value, total polar materials; legal levels. (November 2021) |
Rancidification is the process of complete or incomplete autoxidation or hydrolysis of fats and oils when exposed to air, light, moisture, or bacterial action, producing short-chain aldehydes, ketones and free fatty acids.[1]
When these processes occur in food, undesirable odors and flavors can result. In processed meats, these flavors are collectively known as warmed-over flavor. In certain cases, however, the flavors can be desirable (as in aged cheeses).[2]
Rancidification can also detract from the nutritional value of food, as some vitamins are sensitive to oxidation.[3] Similar to rancidification, oxidative degradation also occurs in other hydrocarbons, such as lubricating oils, fuels, and mechanical cutting fluids.[4]
- ^ Lück, Erich; von Rymon Lipinski, Gert-Wolfhard (2000). "Foods, 3. Food Additives". Ullmann's Encyclopedia of Industrial Chemistry. Weinheim: Wiley-VCH. doi:10.1002/14356007.a11_561. ISBN 3527306730.
- ^ Thomas, Alfred (2000). "Fats and Fatty Oils". Ullmann's Encyclopedia of Industrial Chemistry. Weinheim: Wiley-VCH. doi:10.1002/14356007.a10_173. ISBN 3527306730.
- ^ Termes, Waldemar (1990). Naturwissenschaftliche Grundlagen der Lebensmittelzubereitung. Hamburg: Behr's Verlag. pp. 50–37. ISBN 978-3-925673-84-9.
- ^ Klemchuk, Peter P. (2000). "Antioxidants". Ullmann's Encyclopedia of Industrial Chemistry. Weinheim: Wiley-VCH. doi:10.1002/14356007.a03_091. ISBN 3527306730.
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