Sagar's previous work focused on the structural characterization of chlorogenic acids and their transformation products in coffee processing by combining synthetic organic chemistry approaches with state of the art analytical approaches. Using LC-MS approaches, around 100 novel compounds formed in coffee roasting were successfully identified.
This work in coffee chemistry generated Sagar’s interest in the flavor chemistry of foods, leading to his decision to work in the area of food science and flavor research.
Sagar is passionate about cooking and travelling, and he loves to watch movies. His favorite area of study outside work is delving into the history of the Maratha Empire in India.