Quality & Sensory
Fatty acids released from triglycerides by hydrolysis, reported as a percentage or as acid value.
Tested in cooking oil to judge how much it has broken down from repeated frying, since high levels mean rancid, lower-quality oil.
Deterioration of fats producing off-flavours. Hydrolytic rancidity releases free fatty acids by lipase or water; oxidative rancidity is a free-radical chain reaction with oxygen at unsaturated bonds.
Milliequivalents of peroxide oxygen per kilogram of fat, measuring primary oxidation products (hydroperoxides).
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