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21 January 2020 | Story Leonie Bolleurs | Photo Leonie Bolleurs
Prof Danie Vermeulen, Prof Arno Hugo, and master’s student in Consumer Sciences, Mandisa Masuku in the newly renovated sensory laboratory in the Agricultural Building on the UFS Bloemfontein Campus.
Prof Danie Vermeulen, Prof Arno Hugo, and master’s student in Consumer Sciences, Mandisa Masuku in the newly renovated sensory laboratory in the Agricultural Building on the UFS Bloemfontein Campus.
Imagine all food tasting the same …

Fortunately, this is not the case, as consumers like to enjoy what they eat. Tasting food is important because it enables suppliers to adapt food products to consumers’ preferences.

According to Prof Arno Hugo of the Department of Microbial, Biochemical and Food Biotechnology at the University of the Free State (UFS), it is important for food companies to make sure that new food products are acceptable to consumers before launching such products. Often, companies also want to confidentially compare and profile their new or even established products against their competitors’ products. Lately, food companies also have the need to adapt European or North American food products for the local consumer (Africanisation of food products). Independent sensory laboratories are needed for such work. 

Dr Carina Bothma, Senior Lecturer and sensory science expert – also from the Department of Microbial, Biochemical and Food Biotechnology – who manages the sensory laboratory, says the laboratory at the university performs sensory analysis, which is a scientific discipline used to evoke reactions from humans regarding the five senses of sight, smell, touch, taste, and hearing. These reactions can be captured from first bite to complete mastication and are then statistically analysed and interpreted by a sensory analyst.

With the support of the Dean of the Faculty of Natural and Agricultural Sciences, Prof Danie Vermeulen, a project to the value of R3 million to upgrade the existing sensory laboratory in the Agricultural Building on the UFS Bloemfontein Campus, is nearing completion. Minor improvements will be completed by June 2020.

According to Dr Bothma, upgrades were done in three sections, including a training area (with seating for 12 trained panellists); a computerised 12-booth tasting area (with a three-light communication system); and a preparation area. The latter consists of a walk-in fridge and walk-in freezer, a 10-rack industrial steam-jet oven, a ventilation system to control and maintain a negative pressure in the preparation area – so that odours do not move to the tasting area, two mobile units with four gas plates in each unit, and a sputum and control area equipped with a computer.

Prof Hugo, who is mainly responsible for planning trials and statistical analyses of sensory data, says the sensory laboratory is truly a fantastic facility and big asset for the university. “I think it is one of the best-planned and best-equipped sensory laboratories in South Africa.”

Alternative food products profiled

He continues: “Several sensory studies have been done regarding the influence of salt reduction on the meat quality of various meat products, as well as the effect of different feed supplements on meat quality. Meat was also evaluated, comparing the meat quality of animals from different production systems.”

Dr Bothma states that food products to be evaluated vary and may include new products in product development. “Several interesting food products have been tested in the lab so far. Underutilised vegetables such as amaranth and cactus pears, and newly introduced crops such as edamame, have been evaluated.  Ancient grains such as fonio have also been profiled.  An African staple, amagwinya, is currently being profiled, as well as food products containing insect flour,” she says.

Testing and teaching

According to Dr Bothma, a trained panel consisting of 10 to 12 panellists is highly trained to verbally describe a food product or characteristic.  For other tests, consumers of a specific food product to be tested, are sourced. Such a panel can consist of between 75 and 300 persons, depending on the requirements of the client.  Panels can also be compiled according to specific demographics. All demographic information remains anonymous.  

Sensory analysis forms part of academic research projects and a number of PhD and master’s degrees have been done in the laboratory. 

She says: “Postgraduate students work in the sensory lab under supervision of the sensory analyst. They personally recruit panellists on the campus, referred to as 'convenience sampling'. These assistants do the preparation for the tasting, preparing up to 500 individual samples for a test that has 100 panellists and five products.  They attend to the panellists, serve the samples, collect and decode ballot sheets, and enter data into Excel for statistical analysis.”

More than 20 accredited scientific articles have already been published from research done in this laboratory.

News Archive

Census 2011 overshadowed by vuvuzela announcements
2012-11-20

Mike Schüssler, economist
Photo: Hannes Pieterse
15 November 2012

Census 2011 contains good statistics but these are overshadowed by vuvuzela announcements and a selective approach, economist Mike Schüssler said at a presentation at the UFS.

“Why highlight one inequality and not another success factor? Is Government that negative about itself?” Mr Schüssler, owner of Economist.co.za, asked.

“Why is all the good news such as home ownership, water, lights, cars, cellphones, etc. put on the back burner? For example, we have more rooms than people in our primary residence. Data shows that a third of Africans have a second home. Why are some statistics that are racially based not made available, e.g. orphans? So are “bad” statistics not always presented?”

He highlighted statistics that did not get the necessary attention in the media. One such statistic is that black South Africans earn 46% of all income compared to 39% of whites. The census also showed that black South Africans fully own nearly ten times the amount of houses that whites do. Another statistic is that black South Africans are the only population group to have a younger median age. “This is against worldwide trends and in all likelihood has to do with AIDS. It is killing black South Africans more than other race groups.”

Mr Schüssler also gave insight into education. He said education does count when earnings are taken into account. “I could easily say that the average degree earns nearly five times more than a matric and the average matric earns twice the pay of a grade 11.”

He also mentioned that people lie in surveys. On the expenditure side he said, “People apparently do not admit that they gamble or drink or smoke when asked. They also do not eat out but when looking at industry and sector sales, this is exposed and the CPI is, for example, reweighted. They forget their food expenditure and brag about their cars. They seemingly spend massively on houses but little on maintenance. They spend more than they earn.”

“On income, the lie is that people forget or do not know the difference between gross and net salaries. People forget garnishee orders, loan repayments and certainly do not have an idea what companies pay on their behalf to pensions and medical aid. People want to keep getting social grants so they are more motivated to forget income. People are scared of taxes too so they lower income when asked. They spend more than they earn in many categories.”

On household assets Mr Schüssler said South Africans are asset rich but income poor. Over 8,3 million black African families stay in brick or concrete houses out of a total of 11,2 million total. About 4,9 million black families own their own home fully while only 502 000 whites do (fully paid off or nearly ten times more black families own their own homes fully). Just over 880 000 black South Africans are paying off their homes while 518 000 white families are.

Other interesting statistics are that 13,2 million people work, 22,5 million have bank accounts, 19,6 million have credit records. Thirty percent of households have cars, 90% of households have cellphones and 80% of households have TVs.
 

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