Rancidity

Rancidity is a condition in which an off-flavor has developed in edible oils or fats, or manufactured food products; it is caused by oxidative deterioration. Primary oxidation products are odorless and tasteless but certain secondary decomposition products have particularly potent off-flavors and are detected by the palate at extremely low concentrations. The term rancidity is sometimes also used to describe the soapy taste resulting from the hydrolysis of lauric oils, leading to formation of short chain fatty acids.