Registered Dietitian Practice Test

Soybean oil is the most susceptible to flavor reversion due to oxidative rancidity because it contains a high level of polyunsaturated fatty acids (PUFAs). These PUFAs have multiple double bonds, which are particularly vulnerable to oxidation, especially when exposed to heat, light, and air. As these oils oxidize, they can develop off-flavors and odors, commonly referred to as rancidity.

In contrast, butter fat and coconut oil contain a higher proportion of saturated fats, which are more stable and less prone to oxidation. Olive oil, while it does contain some PUFAs, also has a significant amount of monounsaturated fats and compounds like antioxidants, which can help protect against oxidative rancidity. Therefore, among the fats listed, soybean oil is the one that would be most likely to undergo flavor reversion due to oxidative rancidity.