Current Research Topics

• Correlation between sensory profile and volatile flavor compounds in Thai fermented condiments
• Flavor stabilization in canned coffee
• Browning development in protein-based food products
• Biogenic amine in fermented products
• Chlorogenic acid in coffee
• Development of mosquito attractant
• Volatile changes in food products due to processing technology
• Human resources development program for Thailand flavor & fragrance industry
• Enhancing skills flavor technologists to be professional flavorists

Publications (First or corresponding author only)

              Wichaphon J.; Assavanig A.; Thongthai C.; Lertsiri S. Volatile aroma components of Thai fish sauce in relation to product categorization. Flavour and Fragrance Journal 2012, 27, 149-156. DOI: 10.1002/ffj.2095

              Wichaphon J.; Posri W.; Assavanig A.; Thongthai C.; Lertsiri S. Categorization of Thai fish sauce based on aroma characteristics. Journal of Food Quality 2013, 36, 91-97.

              Wichaphon J.; Giri A.; Ohshima T.; Lertsiri S. Determination of glyoxal and methylglyoxal in Thai fish sauce and their changes during storage test. Journal of Food Measurement and Characterization 2014, 8 (3), 241-248.

              Wichaphon J, Judphol J, Tochampa W, Singanusong R. Effect of frying conditions on properties of vacuum fried banana bracts. LWT-Food Science & Technology. 2023, 184, 115022.