Editing Rancidification (section)

===Hydrolytic===
[[Hydrolysis|Hydrolytic]] rancidity refers to the odor that develops when [[triglyceride]]s are hydrolyzed and free fatty acids are released. This reaction of lipid with water may require a [[catalyst]] (such as a [[lipase]],<ref name="koon" /> or acidic or alkaline conditions) leading to the formation of free [[fatty acid]]s and [[glycerol]]. In particular, [[short-chain fatty acid]]s, such as [[butyric acid]], are [[odor|malodorous]].<ref name=":0">{{Cite book|title=Chemistry : course companion|last=Sergey|first=Bylikin|others=Horner, Gary; Murphy, Brian; Tarcy, David|isbn=978-0-19-839212-5|edition= 2014 |location=Oxford|oclc=862091138|date = January 2014}}</ref> When short-chain fatty acids are produced, they serve as catalysts themselves, further accelerating the reaction, a form of [[autocatalysis]].<ref name=":0" />