Question

The term used to indicate the development of unpleasant smell and taste in fat and oil containing foods due to aerial oxidation is ______.

Options

• acidity

• radioactivity

• rabidity

• rancidity

Answer 1

The term used to indicate the development of unpleasant smell and taste in fat and oil containing foods due to aerial oxidation is rancidity.

Explanation:

Rancidity is the process where fats and oils in food undergo aerial oxidation, breaking down into volatile compounds that produce an unpleasant smell and taste. It can be prevented by adding antioxidants or flushing food packaging with nitrogen gas.