The applicant has a good experience in conducting consumer "affective" sensory tests and descriptive analyses on food products and beverages. Her current research focuses on new product development and consumer sensory evaluation, consumer acceptance and food quality evaluation and optimization. In its most applied sense, her goal has been to further the understanding of what sensory properties drive consumer liking and are critical for the market share of a product.
In the recent research mutant with orange fruits and initial with red fruits varieties are bred and maintained in the Bulgarian pepper collection. Test for consumer acceptability has been conducted on fruits of pepper with orange fruits of the mutant variety Oranzheva kapiya. Consumers (n=180) evaluated the appearance, colour, aroma, sweetness, flavour, and overall acceptability of two pepper varieties using 9-point hedonic scale with descriptors: 1 = dislike extremely, 5 = neither like nor dislike, 9 = like extremely. The untrained panel rated both of the varieties as best products on every sensory attribute.
The applicant could contribute to the research activity of the working group through running sensory tests to assess consumers' preferences and acceptability of various CCFs (mostly vegetables varieties grown in Bulgaria).