Lipid oxidation is a chemical process where unsaturated fats react with oxygen, leading to the degradation of lipids and the formation of various breakdown products, which can negatively impact food quality. This reaction not only affects the taste and smell of food products but can also lead to the formation of harmful compounds that pose health risks. Understanding lipid oxidation is crucial in food and beverage analysis as it helps in assessing shelf life, flavor stability, and nutritional value.
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