This Condiment Has Probably Been In Your Fridge For Way Too Long - Tasting Table
Opened commercial mayonnaise deteriorates within weeks as oil oxidation and emulsifier breakdown dull flavor and cause separation, usually before becoming truly unsafe.
Why Microwaved Fish Smells So Much Worse Than Fresh - Tasting Table
Microwaving fish causes lipid oxidation that releases foul-smelling volatile compounds like aldehydes and sulfurous molecules, producing a persistent odor though the fish often remains edible.