Question:
Oxidative flavour in ghee is due to:
Oxidative flavour in ghee is due to:
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Oxidative flavour: unsaturated aldehydes.
Produced during oxidation.
Affects ghee quality.
Produced during oxidation.
Affects ghee quality.
Updated On: Aug 18, 2026
- Unsaturated aldehydes
- Saturated aldehydes
- Methyl ketones
- Hydroperoxides
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Verified By Collegedunia
The Correct Option is A
Solution and Explanation
Step 1: Understanding the Concept:
Ghee can develop oxidative flavour.
Specific compounds are responsible.
Step 2: Key Formula or Approach:
No specific formula.
Need to know the compounds causing oxidative flavour.
Step 3: Detailed Explanation:
Oxidative flavour in ghee is due to unsaturated aldehydes.
These are produced during oxidation.
Saturated aldehydes, methyl ketones, and hydroperoxides are not responsible.
Thus, unsaturated aldehydes cause oxidative flavour.
Step 4: Final Answer:
Oxidative flavour is due to unsaturated aldehydes.
Hence, the correct option is (A). \bigskip
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