Q.Choose the correct option.
The chemical responsible for the rancid flavour of fats is
a. Butyric acid b. Glycerol c. Protein d. Saturated fat

Rancidity is the unpleasant smell and taste that develops in stored oils and fats, and it has two distinct chemical causes. Hydrolytic rancidity happens when water, often with microbial/enzyme catalysis, hydrolyses the ester bonds of a triglyceride (Triglyceride + 3 H2O -> Glycerol + 3 free fatty acids); the specific fatty acids released determine the specific off-flavour -- short-chain butanoic/hexanoic/octanoic acids in rancid milk and butter, palmitic/stearic/oleic acids in rancid chocolate, and lauric acid giving coconut oil a soapy flavour. Oxidative rancidity, the second cause, happens when atmospheric oxygen attacks the C=C double bonds of unsaturated fatty acids in a free-radica …