104 af 159 Cenceyts camplefted Due in less then flhour Multiple Choice Question The disagreeable taste and odor of rancid cils are due to \( \qquad \) the breakcown of faity acids by oxygen, heat, and UV light. binding of suifur to fitty acids. microtial fermentation of fitty acids. the comversion of essential faty acids into monessential fetty acids.

To solve the multiple-choice question regarding the disagreeable taste and odor of rancid oils, let's analyze the options provided: 1. **The breakdown of fatty acids by oxygen, heat, and UV light.** - This option refers to the process of oxidation, which is a common cause of rancidity in oils. When oils are exposed to oxygen, heat, or light, the fatty acids can break down, leading to the formation of off-flavors and odors. 2. **Binding of sulfur to fatty acids.** - This option is less relevant to rancidity. While sulfur compounds can contribute to unpleasant odors, they are not the primary cause of rancidity in oils. 3. **Microbial fermentation of fatty acids.** - This option suggests that bacteria or other microorganisms are responsible for the rancid taste. While microbial activity can lead to spoilage, rancidity in oils is primarily due to chemical processes rather than fermentation. 4. **The conversion of essential fatty acids into non-essential fatty acids.** - This option does not accurately describe the process of rancidity. Rancidity is not primarily about the conversion of fatty acids but rather the breakdown and oxidation of existing fatty acids. Based on this analysis, the most accurate answer is: **The breakdown of fatty acids by oxygen, heat, and UV light.** This process is known as lipid oxidation, which leads to the formation of rancid flavors and odors in oils.