Rancidification

Rancidification, the product of which can be described as rancidity, is the chemical decomposition of fats, oils and other lipids (this degradation also occurs in mechanical cutting fluids). When these processes occur in food, undesirable odors and flavors can result. In some cases, however, the flavors can be desirable (as in aged cheeses). In processed meats, these flavors are collectively known as warmed over flavor. Rancidification can also detract from the nutritional value of the food. Some vitamins are highly sensitive to degradation.