What term describes the chemical spoilage process in which fats and oils develop an unpleasant smell and taste due to oxidation over time?

Explanation

Rancidity is the chemical spoilage process in which fats and oils in food gradually react with oxygen in the air, breaking down into smaller compounds that produce unpleasant, often sour or stale, smells and tastes. This process can be slowed by storing fatty foods in cool, dark, airtight conditions, since heat, light, and air exposure all tend to speed up the oxidation reactions involved. Antioxidants, whether naturally occurring in foods or added as preservatives, help slow down rancidity by interfering with the oxidation process. Explore more Everyday Science MCQs on mcqstutor to keep practicing.