What chemical process results in soapy or stale flavors due to fat breakdown by lipolytic enzymes?
Answer
Rancidity
Rancidity describes the spoilage state in high-fat foods, like oils or nuts, characterized by the development of soapy, bitter, or stale flavors and odors. This chemical deterioration is specifically caused by the action of lipolytic enzymes, which break down the stored fats (lipids) into free fatty acids. This process is a form of chemical spoilage occurring within the food matrix itself. The Maillard reaction involves sugars and amino acids leading to browning, oxidation affects vitamins and causes paint-like off-flavors, and starch retrogradation is the physical process leading to staling in baked goods.
Related Questions
Which toxic substances are specifically produced by molds during food degradation?What type of food content do yeasts primarily cause spoilage in?What process causes the tough, dry patches known as freezer burn on frozen food?What enzyme facilitates enzymatic browning in items like avocados or apples?What preservation technique uses brief heat exposure to denature native enzymes?What chemical process results in soapy or stale flavors due to fat breakdown by lipolytic enzymes?Which factor is NOT listed among the "Big Four" environmental factors for microbial spoilage?What causes staling in baked goods during physical deterioration?Which specific bacteria are noted for causing spoilage in refrigerated foods?How is the Maillard reaction described when it occurs slowly during long storage periods?