The document summarizes organoleptic analysis exercises conducted during a COSSOL project meeting in Périgueux, France. Two taste tests were performed: one on strawberries to distinguish varieties using a triangular test, and one on foie gras products to rank their taste using a Wilcoxon test. Both tests showed that participants could successfully distinguish the strawberry varieties and rank the foie gras products, with the portion containing liver chunks preferred to the whole half-cooked foie gras.