Degree of difference testing: a new approach incorporating control lot variability.

摘要

Degree of difference (DOD) testing is used to detect an overall difference between Test and Control products when the product shows inherent variability due to preparation, production time, multiple components, etc. As introduced by Aust et al. [Aust, L. B., Gacula, Jr., M. C., Beard, S. A., & Washam II, R. W. (1985). Degree of difference test method in sensory evaluation of heterogeneous product types. Journal of Food Science, 50, 511-513], DOD testing involves pairing the Test product and a second lot of Control (C2) to a reference lot of Control (C1), as well as pairing C1 against itself. This Standard DOD approach may not detect the situation where the Test lot is outside of normal Control lot variability, depending on the Control selected as the reference (C1). This research improves upon the standard DOD method by more effectively incorporating control lot variation (CV). This DOD-CV approach no longer includes the C1 vs. C1 pair, which reflects typical, slight variability within serving portions and scale usage. The Test lot is now paired with each of the Control lots to capture significant differences when the Test lot is outside the expected larger variability among Control lots..