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MHT CET Medical202621 April 2026Morning ShiftChemistryBiomoleculesActual

Which of the following statements regarding fats is NOT true?

Options

  1. AWhen fats are kept for longer time, develop rancidity.
  2. BFats are triesters of fatty acids and propane-1,2,3-triol.
  3. CChocolates develop fatty flavour due to release of lauric acid.
  4. DRelease of fatty acids during hydrolysis of fats by water in food is one cause of rancidity.

Correct answer

C. Chocolates develop fatty flavour due to release of lauric acid.

Step-by-step solution

Fats are triesters of glycerol (propane- 1,2,3 -triol) and higher fatty acids. When fats are stored for a long time, they undergo oxidation and hydrolysis, leading to rancidity. Hydrolytic rancidity occurs when fats are hydrolyzed by moisture present in food, releasing free fatty acids which cause an unpleasant odour and taste. Chocolates do not contain lauric acid in significant amounts; their fat content (cocoa butter) mainly consists of palmitic, stearic, and oleic acids. Lauric acid is predominantly found in co

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