Browsing by Author "Suwimon Keeratipibul"

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    Aroma profiles and potential odour-active compounds in Thai fish sauce produced from anchovies caught from three different coastal regions in Thailand
    (Taylor and Francis Ltd., 2025) Wasana Wongngam; Thanaporn Pengjun; Apiniharn Phewpan; Chanchana Siripanwattana; Nattapon Deesom; Suwimon Keeratipibul; Thiranan Kunanopparat; T. Kunanopparat; Pilot Plant Development and Training Institute, King Mongkut’s University of Technology Thonburi, Bangkok, 126 Pracha Uthit Rd. Bangmod, Thung Khru, 10140, Thailand; email: thiranan.kun@kmutt.ac.th
    Thai fish sauces produced from anchovies caught from three different coastal regions of Thailand [the western (WT), eastern (ET), and southern (ST)] had similar overall sensory aroma profiles with strong fishy and meaty odours followed by sweet, cheesy, sour and musty odours. The 3 fish sauces differed in the intensity levels of these 6 attributes. Fish sauce odourants were extracted by solvent extraction followed by solvent-assisted flavor evaporation (SAFE) and analyzed by gas chromatography-olfactometry (GC-O). Odour-active compounds of three fish sauces were analyzed using aroma extract dilution analysis (AEDA) with flavor dilution (FD) factor ≥1024. There were 18 potential odour-active compounds which exhibited FD factor ≥128 in at least one of the studied fish sauces. Differences in the FD factors of these odourants between each fish sauce were found. These results suggested that anchovies caught from different regions contributed to the different sensory profiles of the fish sauces. © 2025 The Author(s). Published with license by Taylor & Francis Group, LLC.
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    Factors Affecting the Effectiveness of Innovative Tools for Food Safety Management: A Case Study of Hotel Industries in Thailand
    (Allied Business Academies, 2021) Pattanan Dansai; Suwimon Keeratipibul; Pongpun Anuntavoranich; Mongkolchai Wiriyapanit; Witaya Siripanwattana
    There are many studies of knowledge-intensive business service (KIBS) on communication technology and specialties. However, there is no study on factors affecting the efficiency of food safety management KIBS in the hotel business. The objective of this study is to consider characters that influence the capability of food safety knowledge-intensive business service in hotel business by using qualitative mixed-method from the in-depth interview of 30 hotel's stakeholders and quantitative research of 377 samples from target hotels. Data were statistically analyzed by SPSS ver.21. The result shows that factors that positively and significantly influence (alpha = 0.05) food safety management KIBS are food safety knowledge in hotels, hotel resources, hotel size, and location and development of food safety KIBS platform. This information can be used for further study of the development of knowledge-intensive business service for hotel staff. © 2021. All Rights Reserved.