Aroma and Flavor in Product Development: Characterization, Perception, and Application

Rajnibhas S. Samakradhamrongthai, Ph.D. is a researcher/scientist in sensory and consumer science related to aroma and flavor with over 20 years of experience in academia and industry. Dr Samakradhamrongthai gained a BSc in Food Science and Technology and a PhD in Agro-Industrial Product Development at Chiang Mai University. He worked as an assistance researcher at Rice Product Research Unit (RPRU), Chiang Mai University during that time he achieved his doctorate investigating the aroma and flavor of white Champaca flower and its controlled release through the multicore encapsulation system with the aroma and flavor interaction through Thai dessert model. He has over 30 peer-reviewed publication and delivered research presentations to international conferences including the EUROSENSE 2022 in Turku, Finland and the Pangborn Sensory Science Symposium 2023 in Nantes, France. Rajnibhas currently works at Chiang Mai University in the division of product development technology as Assistant Professor. His research focuses on food product development, interaction in sensory modalities, especially aroma and flavor, and fundamental methods for product development including advanced statistical analysis. His other activities provide to scientific community as reviewer for many research journals relating product development, sensory and consumer science, aroma and flavor technology, and encapsulation through International Food Research Journal of Culinary Science and Technology, LWT-Food Science and Technology, Journal of Food Measurement and Characterization, Food Chemistry, Journal of Sensory Studies, Journal, Food Quality and Preferences.

The overview.- The perception.- The formation.- The extraction and isolation.- The identification.- The characterization and creation.- The stability.- The encapsulation.- The controlled release.- The interaction and applications.- The current and emerging research related aroma and flavor.