Quality & Sensory
Free fatty acid FFA
Fatty acids released from triglycerides by hydrolysis, reported as a percentage or as acid value.
Real-life application
Tested in cooking oil to judge how much it has broken down from repeated frying, since high levels mean rancid, lower-quality oil.
Related terms
Rancidity
Food ChemistryDeterioration 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.
Peroxide value
Quality & SensoryMilliequivalents of peroxide oxygen per kilogram of fat, measuring primary oxidation products (hydroperoxides).
Know the terms? Put them to the test.
Definitions only get you so far. The free General Aptitude test shows you how you handle the real thing under a clock.
Start the free test