Rancidity of butter occurs due to the breakdown of fats into fatty acids and other compounds. One of the main responsible compounds is butanoic acid (butyric acid), which has a strong unpleasant, rancid smell.
Rancidity of butter is due to the smell of:
Review the verified answer and explanation for this Engineering College Admission Test (ECAT) past-paper question on CampusFin.
Question context
This question is part of 🧬 Biochemistry within the broader 🧬 Medical Science subject and appears in the Engineering College Admission Test (ECAT) preparation collection. Reviewing the answer together with nearby questions helps reinforce the underlying concept and identify how it may appear in competitive exams.