ENDescription
Smelling or tasting unpleasant as a result of the decomposition of triglycerides by hydrolysis and/or oxidation into free fatty acids which have strong smells and tastes: butyric, caproic, caprylic, and capric acids.
Related Subjects
The graph displays the other subjects mentioned on the same pages as the subject "rancid". If the same subject occurs on a page with "rancid" more than once, it appears closer to "rancid" on the graph, and is colored in a darker shade. The closer a subject is to the center, the more "related" the subjects are.