DIN 10976:2016-08

This standard specifies a sensory test method in which a group of testers determines the magnitude and nature of the difference between one or more test samples compared to a reference sample (standard). The DfC test is used in those cases where a difference may be perceptible and the magnitude of the difference is important for decision making (for example, quality control). The Difference from Control test may be suitable as a test method when the In/Out test according to DIN 10973 cannot be applied due to the heterogeneity of complex products, such as meat, salad and bakery products. The DfC test is applied to test products that affect the finished product (raw materials, semi-finished products and packaging materials), as well as for finished products themselves. It is also applicable for testing the release of finished products, determining and verifying storage stability, and recording quality changes due to processing and distribution. Other applications include assessing marketability, conducting conformance testing, and consumer complaints. Each tester is presented with a reference sample and one or more test samples. The size of the deviation between the reference sample and the test samples is estimated using a predefined scale. The estimation can refer to the total difference between the two samples, but usually characteristics to be evaluated (for example appearance, odour or taste) or characteristic properties (such as creaminess, fruitiness) are specified. The scale value up to which a deviation is acceptable is defined or as of what point a deviation can no longer be tolerated. In addition, a description of the difference can be requested. The test can also be applied in purely descriptive form. This means that only a description of the difference is recorded. The results are recorded in writing by the test persons and subsequently evaluated. Informative Annexes A and B give examples of test forms and their use. Informative Annex C gives examples of release rules and explanations of how to evaluate the test results of storage stability tests using different scales. This standard has been prepared by Working Committee NA 057-01-01 AA "Sensorik" ("Sensory analysis") at DIN Standards Committee Food and Agricultural Products (NAL).