Quality & Sensory
Milliequivalents of peroxide oxygen per kilogram of fat, measuring primary oxidation products (hydroperoxides).
What a quality lab checks on stored cooking oil or fried snacks to catch rancidity before it's noticeable by smell or taste.
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.
A substance that delays oxidative rancidity. Primary antioxidants (BHA, BHT, TBHQ, tocopherols) donate hydrogen to break the radical chain; secondary antioxidants (citric acid, EDTA) chelate pro-oxidant metals.
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