Taste Active Components in Thai Foods: A Review of Thai Traditional Seasonings

Nattida Chotechuang^*

Department of Food Technology, Faculty of Science, Chulalongkorn University, Phayathai road, Pathumwan Bangkok, Thailand

^*Corresponding Author: Nattida Chotechuang, Department of Food Technology, Faculty of Science, Chulalongkorn University, Phayathai Road, Pathumwan, Bangkok, 10230, Thailand, Tel: 66-2-218-5516, Fax: 66-2-254-4314