Answer :
The two major types of rancidity are hydrolytic and oxidative.
Rancidity is the process that leads to the development of off-flavors and odors in fats and oils, making them unpalatable. Hydrolytic rancidity occurs when water breaks down fats into free fatty acids and glycerol. This process is catalyzed by enzymes or acids and is more common in foods with high water content, such as meats and dairy products.
Oxidative rancidity, on the other hand, is caused by the reaction of fats with oxygen, leading to the formation of volatile compounds that produce undesirable flavors and odors. This type of rancidity is more common in foods with high fat content, such as nuts and oils. Both types of rancidity can be detected through sensory evaluation, as they result in changes in taste, odor, and appearance.
However, hydrolytic rancidity primarily affects the texture of foods, making them softer and less appealing, while oxidative rancidity primarily affects the flavor, giving foods a stale or rancid taste. It's important to prevent rancidity in foods by storing them properly, avoiding exposure to light, heat, and oxygen, and using antioxidants to inhibit oxidation.
