Diana Paola Forero

Diana Paola Forero studies the chemistry behind why people like or dislike the flavor of foods and beverages, including beer, vanilla, strawberry preserves, and fruits like camu-camu and lulo. Her work combines chemical analysis (identifying volatile aroma compounds and non-volatile taste/bioactive compounds) with sensory testing and consumer acceptability studies to link specific molecules to flavor perception and, in some cases, health-related properties such as antihypertensive activity.

Publication output has been low and irregular over the past decade, with several years of no output followed by a modest recent uptick (2022–2026).

Generated by claude-sonnet-5 from public bibliographic data · Jul 20, 2026