Incorporating test and control product variability in degree of difference tests

Food Quality and Preference

Volumn 19, Issue 8, 2008, Pages 734-736

  Young, Theresa A ^a   Pecore, Suzanne ^a   Stoer, Natalie ^a   Hulting, Fred ^a   Holschuh, Nort ^a   Case, Faye ^a  

^a GENERAL MILLS INC   (United States)

Author keywords

Degree of difference test; Discrimination testing; Product variability; Sensory difference testing

Indexed keywords

EID: 49149092260     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodqual.2008.04.002     Document Type: Article

References (5)

1. Aust L.B., Gacula Jr. M.C., Beard S.A., and Washam II R.W. Degree of difference test method in sensory evaluation of heterogeneous product types. Journal of Food Science 50 (1985) 511-513
2. Ennis D.M., Mullen K., and Frijters J.E.R. Variants of the method of triads: Unidimensional Thurstonian models. British Journal of Mathematical and Statistical Psychology 41 (1988) 25-36
3. Lawless H.T., and Heymann H. Sensory evaluation of food (1998), Chapman & Hall, New York
4. Pecore S., Stoer N., Hooge S., Holschuh N., Hulting F., and Case F. Degree of difference testing: A new approach incorporating control lot variability. Food Quality and Preference 17 7-8 (2006) 552-555
5. Torgerson W.S. Theory and methods of scaling (1958), Wiley, New York