The right answer is the fat will become richer in energy (provides more ATPs) and more hydrophobic and less volatil.
The length of the carbon chain allows a classification of fatty acids in 4 categories: volatile fatty acids, with 2, 3 or 4 carbon atoms, short chain fatty acids which have between 6 and 10 carbon atoms, fatty acids medium chain, with 12 to 14 carbon atoms and long chain fatty acids, with 16 or more than 16 carbon atoms.