What important sensory examination is conducted by inspectors to assess peanuts?

Inspectors conduct a sniff test for detecting rancidity because the aroma of peanuts can provide critical information about their quality. Rancidity occurs when fats oxidize, leading to off-flavors and odors that can significantly affect the overall acceptability of the peanuts. By using their sense of smell, inspectors can identify any undesirable or stale odors that indicate the peanuts may have gone bad or are not suitable for consumption. This sensory examination is essential in ensuring that the peanuts meet safety and quality standards prior to distribution or sale.

The other options, while relevant to quality assessment, do not play as critical a role as the sniff test in detecting the specific issue of rancidity, which is a common problem in peanut storage and handling.