A group of scientists from the State Horticultural Institute (InHort) in Skierniewice, Anna Wrzodak, Karolina Celejewska and Dawid Wieloch, completed a research internship at ESA – École Supérieure d’Agricultures Angers Loire in Angers, France, from 16-27 June.

The internship took place under the supervision of Symoneaux Ronan, Celine Brasse, Lourtioux Flore, Maitre Isabelle and with the cooperation of others from the USC GRAPPE.

The internship was aimed at improving the knowledge and practical skills of InHort staff in sensory analysis and consumer test organisation. As part of the internship, consumer tests were carried out on a group of 100 consumers on 4 types of chokeberry coulis, which varied in terms of taste and aroma. These coulis were as follows: lemon, vanilla, spice and mint. The study was a continuation of work started at the University of Copenhagen and the LYFE Institute in Eculy, France.

Chokeberry coulis is a new type of traditional coulis consumed in France. French consumers are very familiar with this product – mainly in its strawberry and raspberry versions. They consume it most often with desserts such as panna cotta, ice cream, pancakes and meringue, but also with fromage blanc cheese. The latter was served at the same time as the coulis during consumer testing. This composition of fromage blanc and fromage coulis made in Poland created an interesting and harmonious whole.

Consumers in the tests answered three questions. The first concerned determining the level of acceptability of the coulis itself and answering the questions: , 'What do you like?’ , 'What do you dislike?'”. The same set of questions appeared for the chokeberry coulis in duo with fromage blanc.

The tests took place over one day in six sessions, with 20 consumers participating in each. Participants were pre-recruited on the basis of a screening questionnaire by Lourtioux Flore.

The internship ended with a comprehensive discussion and statistical compilation of the results from the consumer tests carried out with Symoneaux Ronan. This made it possible to visualise at what level chokeberry coulis is accepted by French consumers.

The skills and knowledge gained during the internship at Groupe ESA will allow Ania, Karolina and David to refine and develop their skills in the sensory lab at InHort.