Rapid methods like RapidOxy, Oxitest, and Oxipres evaluating oxidative stability, have gained increasing interest in academia and industry, especially in shelf-life prediction, due to advantages like no sample preparation, relatively fast analysis time, and no need for skilled operators for operating it and data interpretation. However, concerns arise in their application for shelf-life prediction due to the high temperature and oxygen pressure used in the experiment, because such extreme conditions change oxidation kinetic when compared to the normal food shelf-life storage condition. Three market-available rapid oxidation instruments RapidOxy, Oxitest, and Oxipres were compared in their hardware design, software, and application. A good correlation (r=0.95) between Rancimant and Rapid oxidation instruments was found with some exceptions. The correlation between the Rapid oxidation instrument and sensory evaluation in complex food matrices such as biscuits, milk powders, and emulsions was also studied, showing its potential for early detection of off-flavor. Finally, the feasibility of using RapidOxy 100 to monitor oil adulteration was also investigated, showing the flexibility and potential of these rapid techniques.
OXI-005: Application of Rapid Oxidation Instruments in Quality and Oxidative Off-flavor Control in Food
