Polyunsaturated Fatty Acids Are Very Susceptible to Oxidation Causing Rancidity
•
4 min read
According to food science, the chemical structure of a fatty acid dictates its susceptibility to deterioration. Specifically, polyunsaturated fatty acids are very susceptible to oxidation causing rancidity, a process responsible for the off-flavors and odors in many foods. This is a crucial concept for understanding why certain oils and foods have shorter shelf lives.
