Discussion
Three of the following describe oxidative deterioration. Which describes hydrolytic?
Free fatty acid value
Peroxide value
Anisidine value
Rancid aldehyde odour
Answer: C
Correct answer: Free fatty acid value
Free fatty acids come from hydrolysis - water splitting the triglyceride, usually with lipase catalysing it - so their level records hydrolytic deterioration.
The other three all belong to the oxidative pathway. Peroxide value measures the hydroperoxides of primary oxidation, anisidine value the aldehydes of secondary oxidation, and the rancid aldehyde odour is those secondary products reaching the nose. The two pathways are independent: an oil can be high in free fatty acids yet barely oxidised, or freshly pressed and already oxidising.
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