Suwannakul, Ekkarat

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Suwannakul, Ekkarat
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ekkarat.su@kmitl.ac.th

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    Item type:Publication,
    Volatile profiles and aroma-active components of Northern Thai fermented soybean (thua nao) produced from controlled and uncontrolled fermentations
    (2023-09-01)
    Mathatheeranan, Pakavit
    ;
    Wongprasert, Thanakorn
    ;
    Na Nan, Tansiphorn
    ;
    Suwannakul, Ekkarat
    ;
    Wang, Yi
    Thua nao is a fermented soybean product that is widely consumed, especially in the northern part of Thailand. Thua nao can be used as a condiment to enhance the aroma and flavor of foods. In general, commercial thua nao is traditionally made by indigenous microbial, especially Bacillus spp. fermentation under ambient conditions, leading to inconsistencies in product aroma quality. To solve this problem, inoculation of selected microorganisms can help control thua nao consistency. The objective of this research was to characterize and compare volatile aroma-active compounds in three samples, including thua nao made by commercial Bacillus subtilis inoculation fermented under controlled conditions (YSB) and two thua nao products made by indigenous fermentation in commercial production sites in Lumpoon (LPN) and Chiang-Mai (CMI) provinces, Thailand. It was found that 2-methyl butanoic acid, phenylethyl alcohol, benzaldehyde, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine and 2-methoxy phenol were dominant compounds in the YSB samples. These compounds contributed to fermented/sour, floral, almond-like and nutty aromas, which were related to positive attributes perceived by consumers. In contrast, several aldehydes and ketones related to off-aroma as oxidized, fatty, green, and earthy attributes derived from lipid oxidations were dominantly detected in samples from uncontrolled fermentations (LPN and CMI). From the study, it can be implied that inoculation of B. subtilis in thua nao fermentation could enhance aroma compounds with positive attributes and thus improve the organoleptic property of the product. These findings could benefit fermented soybean manufacturers to improve their aroma quality and to control products’ consistency by controlling fermentation conditions.
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    Item type:Publication,
    FROM PLATE TO PLANET: REDEFINING THE LOW-CARBON TOURISM EXPERIENCE AND INVESTIGATING ITS INFLUENCE ON GASTRONOMY-BASED TOURISTS’ REVISIT INTENTIONS AND ENVIRONMENTALLY RESPONSIBLE BEHAVIORS
    (2025-09-05)
    Suwannakul, Ekkarat
    ;
    Khetjenkarn, Siriporn
    ;
    Suppavorasatit, Inthawoot
    ;
    Na Nan, Tansiphorn
    Gastronomy tourism reflects key sustainability issues and has become an important means of supporting sustainable tourism. Many tourist cities have developed gastronomic and low-carbon travel activities to promote local food through tourism campaigns. However, the concept of low-carbon tourism (LCT) within the gastronomy context has not been explored adequately, and empirical research on the LCT experience from the demand side remains limited. This study employs mixed-methods research. First, the dimensions and attributes of the LCT experience of gastronomy-based tourists were developed and validated. Following the scale development process, a multidimensional LCT experience scale comprising seven dimensions was identified: learning, sensory, escapism, immersive, prestige, affective and sociocultural experience. Second, quantitative data collected from 947 participants were analyzed using structural equation modeling to examine the causal relationships between the LCT experience, experiential satisfaction, destination image, revisit intentions and environmentally responsible behavior among gastronomy-based tourists. The findings offer an extended view of the LCT experience from the perspective of gastronomy-based tourists and contribute to understanding how such experiences shape the tourists’ environmentally responsible behaviors and support sustainable tourism.