What term is used to describe the process of food spoiling due to chemical reaction with oxygen?

The term that accurately describes the process of food spoiling due to a chemical reaction with oxygen is oxidation. This reaction typically involves the degradation of fats and vitamins when they come into contact with oxygen in the air, leading to changes in flavor, color, and nutritional value. During oxidation, free radicals are formed, which can contribute to further breakdown of the food material and development of off-flavors and rancid characteristics.

While rancidity refers specifically to the spoilage of fats and oils, it is a result of the oxidation process. Fermentation involves the conversion of sugars into alcohol or acids by microorganisms, whereas hydrolysis is a chemical breakdown of compounds due to reaction with water. Understanding oxidation is essential in food preservation practices, as it highlights the importance of minimizing exposure to oxygen to maintain food quality.