Rancidity occurs when there is deterioration of fats and oils in food. It may be done intentionally for certain “aged” foods but often is a sign of spoilage.
Mechanisms of rancidification:
(1) oxidation
(2) hydrolysis
(3) microbial
Degradation results in the release of short-chain aldehydes and ketones which are more volatile compounds.
Rancid food has
(1) a “rank” or unpleasant smell
(2) an unpleasant taste
(30 visible signs of degradation (change in color or consistency, presence of precipitates, etc).
Consequences:
(1) deterioration in labile chemicals such as vitamins.
(2) loss of nutritional value
(3) unpalatable
(4) microbial contamination with or without toxic byproducts
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