Question

Match List-I with List-II.
List-I (Property/flavour/storage defect of ghee) & List-II (Contributing Components)
(A) Pro-oxidant & (I) Free fatty acids
(B) Antioxidant & (II) Riboflavin and light
(C) Flavour of the ghee & (III) Tocopherol
(D) Hydrolytic rancidity in ghee & (IV) Lactones and carbonyls

• (A) - (II), (B) - (I), (C) - (IV), (D) - (III)
• (A) - (II), (B) - (III), (C) - (IV), (D) - (I)
• (A) - (I), (B) - (II), (C) - (IV), (D) - (III)
• (A) - (III), (B) - (IV), (C) - (I), (D) - (II)

Hint:

To simplify this match:
- Antioxidant is always Tocopherol.
- Hydrolytic rancidity is always characterized by Free fatty acids.
This immediately points to Option (B).

Answer 1

The Correct Option is B

Step 1: Understanding the Concept:
Ghee consists almost entirely of milk fat (\(> 99.5\%\)).
Its shelf life, sensory quality, and susceptibility to oxidative or hydrolytic degradation are governed by the presence of minor components, environmental factors, and volatile compounds.

Step 2: Detailed Explanation:
Let us match each property with its contributing chemical component:
1. Pro-oxidant (A): Riboflavin (Vitamin B2) present in milk fat can act as a potent photosensitizer.
In the presence of light, riboflavin absorbs energy and catalyzes the conversion of triplet oxygen to highly reactive singlet oxygen, which initiates lipid autoxidation (photoxidation) in ghee (A-II).
2. Antioxidant (B): Tocopherols (Vitamin E) are naturally occurring, fat-soluble phenolic antioxidants present in milk.
They act as primary antioxidants by donating hydrogen atoms to lipid free radicals, terminating the autoxidation chain reaction (B-III).
3. Flavour of ghee (C): The pleasant, caramelized, and rich flavor of ghee is primarily attributed to volatile secondary compounds produced during the thermal clarification of butter.
These include lactones (imparting sweet, buttery notes), methyl ketones, and other carbonyls (C-IV).
4. Hydrolytic rancidity (D): Hydrolysis of milk fat glycerides by lipases or high moisture levels releases short-chain free fatty acids (such as butyric, caproic, and caprylic acids), which produce a pungent, rancid off-odor (D-I).

Step 3: Final Answer:
The correct matching sequence is: (A) - (II), (B) - (III), (C) - (IV), (D) - (I).