Eat Right Practice Exam

Which fat is most susceptible to flavor reversion due to oxidative rancidity?

1. Butter fat

2. Coconut oil

3. Soybean oil

4. Olive oil

The correct answer is: Soybean oil

Soybean oil is the fat most susceptible to flavor reversion due to oxidative rancidity primarily because it contains a high percentage of polyunsaturated fatty acids, particularly omega-6 fatty acids. Polyunsaturated fats, while beneficial in some aspects, are more prone to oxidation when exposed to heat, light, or air. This oxidation process leads to the formation of off-flavors and odors, which is commonly referred to as rancidity. In contrast, fats like butter fat, coconut oil, and olive oil have a different fatty acid composition. Butter fat contains saturated fats and some monounsaturated fats, making it less prone to oxidation. Coconut oil is primarily saturated fat, which provides a greater stability against oxidative processes. Olive oil, while it does contain some polyunsaturated fatty acids, is richer in monounsaturated fats and contains various antioxidants that help to protect it from rancidity. Therefore, the high polyunsaturated fat content in soybean oil explains its greater susceptibility to flavor reversion compared to the other options.