How does oxidation affect food quality?

Oxidation affects food quality primarily by causing a loss of freshness and color. When food undergoes oxidation, chemical reactions occur that can lead to the degradation of nutrients as well as changes in flavor, aroma, and appearance. For example, cut fruits like apples may brown and lose their appealing color due to oxidation, signaling freshness loss. This process can also lead to undesirable flavors, as certain compounds break down and develop off-flavors. Therefore, understanding how oxidation impacts food quality is essential for food preservation and maintaining its overall appeal.