Dr. Yaowapa Lorjaroenphon 

Our research group focuses on characterizing flavor-active compounds and flavor modulators in diverse foods, beverages, ingredients, and local agricultural products, utilizing advanced instrumental and sensory analysis techniques to drive flavor innovation.  We examine the influence of food processing, packaging, and storage conditions on flavor stability, interactions, and release mechanisms to enhance overall flavor quality.  Another key emphasis is integrating our insight into flavor chemistry with approaches in food science and technology to develop healthier foods with desirable flavor attributes.