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rancidity
This term is primarily used in technical, chemical, or culinary contexts to describe the chemical decomposition of lipids. It carries a strong negative sensory connotation, evoking the specific acrid smell and sharp, unpleasant taste associated with spoiled fats. While "spoilage" is a general term for food decay, "rancidity" is precise and limited to the oxidation of oils and fats.
As an abstract noun describing a chemical state or process, it is uncountable. It does not have a plural form and is typically used with adjectives like "rapid," "extreme," or "onset" to describe the degree or speed of the degradation process.