The term used to indicate the development of unpleasant smell and taste in fat and oil containing food due to aerial oxidation is: (a) Acidity (b)Radioactivity (c)Rabidity (d)Rancidity

Option (d) is the answer. Rancidity is the term used to indicate the development of unpleasant smell and taste in fat and oil containing food due to aerial oxidation and it can be prevented by closely and tight packing of food items in a container which does not allows air to react.