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]