Question

The aerial oxidation of butter, leading to its unpleasant smell and taste, is called _______________.

Answer 1

Rancidity

1. Unsaturated fats are susceptible to oxidation, the reason why when it is exposed to heat or light the oxidation process starts.
2. The deterioration of oils and fats in our food due to oxidation, leading to foul smell or taste is termed rancidity.

Reasons for rancidity:

1. The major cause of rancidity of the food is the exposure of food items in an open atmosphere where there is an abundance of Oxygen.
2. Oxygen is more soluble in fats and causes the oxidation reaction that results in the formation of the free radicals that leads to food damage.
3. Since butter is unsaturated fat, its aerial oxidation of it leads to its unpleasant smell and taste.

Therefore, the aerial oxidation of butter, leading to its unpleasant smell and taste, is called rancidity.