Rancimattesten

Rancimattesten is a term used in the food-quality sector to describe a family of procedures designed to evaluate rancidity and thus the sensory quality and shelf life of fats and oils. The tests aim to identify oxidation products and sensory attributes that indicate spoilage, enabling producers to set use-by dates and monitor storage conditions.

A typical rancimattest combines chemical analyses and sensory evaluation. Chemical tests commonly include measurements of primary oxidation products such as peroxide value and p-anisidine value, as well as secondary markers like volatile compounds detected by gas chromatography. Sensory assessment relies on trained panels evaluating odor and taste for rancid characteristics. Some protocols also incorporate accelerated storage under elevated temperature and light to simulate aging.

In practice, laboratories take representative samples, perform baseline analyses, and then subject samples to controlled storage with periodic re-testing. Data are interpreted against product-type baselines and industry thresholds. The result is usually a rancidity index or category such as fresh, marginal, or rancid.

Rancimattesten are not standardized under a single international standard; rather, they reflect industry practice in certain regions and sectors. They are used alongside or as adjuncts to formal ISO or AOCS methods; outcomes can vary with the oil type, presence of antioxidants, and processing history.

Related topics include rancidity, peroxide value, p-anisidine value, and sensory analysis.