Description
Lipid oxidation is a chemical reaction between lipids and oxygen, resulting in off-flavors and off-odors.
Technical
Lipid oxidation is a complex process that involves the reaction of lipids with oxygen, leading to the formation of peroxides, aldehydes, and other compounds that can affect the flavor, texture, and nutritional value of foods. This reaction can be accelerated by heat, light, and metal ions, and can be inhibited by antioxidants such as vitamin E and rosemary extract.
Science
Primary Reaction
oxidation
Sensory Profile
Aroma ()
rancidstalemetallicfishypaint-like
Wine Analogy
Like corked wine with wet cardboard notes
Coffee Analogy
Similar to stale coffee with rancid oil undertones
Perfume Analogy