Flavour Reversion is defined as a change in edible fats that is characterized by the development, in the refined material, of an objectionable flavour prior to the onset of true rancidity. It may develop during the exposure of the fat to ultra violet or visible light or by heating. A small amount of oxygen seems to be necessary for the reaction that is catalysed by the presence of small amounts of metals such as iron and copper. Selective hydrogenation decreases the amount of linolenic acid and aids in preventing flavour reversion. Soyabean oil is most susceptible for flavour reversion.
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