Oxidative Rancidity

Results from oxidation of unsaturated and polyunsaturated fatty acids producing undesirable flavors

• hydrolytic rancidity

• oxidation

• oxidative rancidity

• rancidity

The storage form of fat in animals that combines with fatty acids to produce a lipid

• saturated fatty acids

• unsaturated fatty acids

• lipids

• glycerol

This is caused by a breakdown of the fat into glycerol and fatty acid

• hydrolytic rancidity

• oxidation

• oxidative rancidity

• rancidity

the condition reached in certain foods as the lipid material (fat) undergoes oxidation reactions producing aldehydes, hydroxyl acids, keta acids, and other compounds which are responsible for the odor and off-flavor, producing stale foods

• fatty acids

• oxidation

• rancidity

• saturated fatty acids

a chemical reaction occurs forming oxides by reacting with oxygen in the air

• fatty acids

• oxidation

• rancidity

• saturated fatty acids

fatty acid molecules containing no double bonds between carbon atoms- the molecule is "saturated" with hydrogen atoms

• fatty acids

• oxidation

• rancidity

• saturated fatty acids

organic compounds containing carbon, hydrogen, and oxygen that combine with glycerol to make a lipid

• fatty acids

• oxidation

• rancidity

• unsaturated fatty acids

fatty acid molecules containing double bonds between carbon atoms

• unsaturated fatty acids

• saturated fatty acids

• fatty acids

• oxidation

factors that speed up the oxidation process include _______

• light and oxygen

• length of storage and metal

• relative humidity and temperature

• all of the above

• none of the above

Foods that can become rancid include

• potato chips

• peanut butter

• crackers

• all of the above

• none of the above