Certified Cheese Professional 2025 – 400 Free Practice Questions to Pass the Exam

Fatty acids are classified mainly into two categories based on their chemical structure: saturated and unsaturated. Saturated fatty acids have no double bonds between the carbon atoms in their chain, which means they are saturated with hydrogen atoms. This structural characteristic contributes to their typically solid state at room temperature and is commonly found in animal fats as well as some plant oils.

In contrast, unsaturated fatty acids contain one or more double bonds in their carbon chain. This category can be further divided into monounsaturated, which has one double bond, and polyunsaturated, which has multiple double bonds. Unsaturated fats tend to be liquid at room temperature and are often found in plant oils, nuts, and fish.

The other choices either introduce concepts (like aromatic compounds or trans fats) that are not part of the basic classification of fatty acids or confuse specific types of unsaturation with the general classification. Recognizing the fundamental distinction between saturated and unsaturated fatty acids is crucial for understanding their roles in nutrition and health.