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Food Science and Technology QUESTION #5926
Question 1
Which defect in butter is caused by oxidation of unsaturated fatty acids resulting in fishy or tallowy off-flavors?
  • Rancidity due to lipolysis
  • Oxidative rancidity due to lipid peroxidation of phospholipids and unsaturated fatty acids (oleic C18:1, linoleic C18:2, linolenic C18:3)✔️
  • Microbial putrefaction producing \(\text{H}_2\text{S}\)
  • Excessive salt crystallization
Correct Answer Explanation
Oxidative rancidity in butter results from peroxidation of unsaturated fatty acids and phospholipids, forming aldehydes, ketones, and other volatiles giving tallowy, painty, or fishy notes. It is initiated by light, metals (Cu, Fe), and \(\text{O}_2\). Antioxidants and light-proof packaging provide control.