The condition produced by aerial oxidation of fats and oils in foods marked by unpleasant smell and taste is called ?

The condition produced by aerial oxidation of fats and oils in foods, which is marked by an unpleasant smell and taste, is called rancidity. Rancidity occurs when fats undergo oxidation, leading to the breakdown of fatty acids into smaller compounds that can produce off-flavors and odors. There are two main types of rancidity: oxidative rancidity, which is caused by exposure to oxygen, and hydrolytic rancidity, which is triggered by the reaction of water with fats. Preventing rancidity typically involves minimizing exposure to oxygen, light, and moisture, and using antioxidants to protect oils and fats from degradation.