Peroxides

Peroxides are compounds containing either the peroxide ion, for example sodium peroxide, or covalently bonded dioxygen groups, the simplest member being hydrogen peroxide. Organic peroxides can arise through autoxidation or by direct oxidation, reactions that underlie the development of rancidity in fats and oils. In food chemistry, lipid hydroperoxides are the primary products of fat oxidation; although tasteless themselves, they decompose into volatile aldehydes and ketones that cause rancid flavors. Monitoring peroxide formation, expressed as the peroxide value, is a standard quality-control practice for edible oils. In food processing, peroxides are also relevant as sanitizing agents, since hydrogen peroxide and peracetic acid disinfect equipment and packaging.