Rancidification, the product of which can be described as
rancidity, is the process which causes a substance to become rancid, that is, having a rank, unpleasant smell or taste. Specifically, it is the
hydrolysis and/or
autoxidation of
fats into short-chain
aldehydes and
ketones which are objectionable in taste and odor. When these processes occur in food, undesirable odors and flavors can result. In some cases, however, the flavors can be desirable (as in
aged cheeses). In processed meats, these flavors are collectively known as
warmed-over flavor. Rancidification can also detract from the nutritional value of food, and some
vitamins are highly sensitive to degradation. Akin to rancidification, oxidative degradation also occurs in other hydrocarbons, e.g.
lubricating oils,
fuels, and mechanical
cutting fluids.