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Food Science & Technology vocabulary · Shelf Life and Storage

Rancidity

Meaning in food science & technology, with examples

/rænˈsɪdəti/nounCommon term

In food science & technology, rancidity means: The unpleasant sharp, soapy or stale taste and smell that develops when fats and oils break down through oxidation or through the action of enzymes and water.

In Turkish: acılaşma, ransidite

How it is used

Food scientists separate oxidative rancidity, caused by oxygen, from hydrolytic rancidity, in which lipase enzymes and water release free fatty acids. It is typical in nuts, crisps, butter, flour and cooking oil. The adjective is 'rancid': the hazelnuts taste rancid.

Example sentences

  1. Rancidity in the roasted hazelnuts was the most common complaint from our German customer.

  2. Oxygen absorbers in the pack delay rancidity in the walnuts.

Common collocations

  • oxidative rancidity
  • hydrolytic rancidity
  • turn rancid
  • rancid flavor
  • delay rancidity
  • lipid oxidationA chemical reaction between fats or oils and oxygen that breaks them down and produces stale, rancid flavors and smells.
  • antioxidantA substance that slows down oxidation in food, helping to prevent rancidity in fats and color changes in fruits, vegetables and meat.
  • shelf lifeThe length of time a food stays safe and keeps its expected quality when it is stored under the stated conditions.
  • sensory evaluationThe scientific testing of food with the human senses (sight, smell, taste, touch and hearing) by trained panels or by consumers.

More terms: Shelf Life and Storage

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