What is hydrolytic rancidity primarily caused by?

Hydrolytic rancidity is primarily caused by the hydrolysis of lipids. This process involves the breakdown of triglycerides into free fatty acids and glycerol through the action of water, often facilitated by enzymes such as lipases or through chemical means in the presence of moisture. As the triglycerides are hydrolyzed, the release of free fatty acids can contribute to off-flavors and odors that characterize hydrolytic rancidity.

Understanding this distinction is crucial, as hydrolytic rancidity differs from other forms of rancidity, such as oxidative rancidity, which arises primarily from the oxidation of fats and oils in the presence of oxygen. The other processes listed, such as the breakdown of sugars and the fermentation of proteins, do not play a significant role in defining hydrolytic rancidity, which is specifically linked to lipid hydrolysis.