Flavour and Fragrance Journal
© John Wiley & Sons Ltd
Editor-in-Chief: Alain Chaintreau
Impact Factor: 1.693
ISI Journal Citation Reports © Ranking: 2015: 30/72 (Chemistry Applied); 47/125 (Food Science & Technology)
Online ISSN: 1099-1026
Recently Published Articles
- Molecular determinism of specific anosmia to 2-bromo-4-methylphenol (pages 126–132)
Sophie Tempere, Marie-Hélène Schaaper, Georgia Lytra, Jean-Christophe Barbe, Laurent Riquier, Stephanie Marchand, Gilles de Revel and Gilles Sicard
Version of Record online: 23 DEC 2016 | DOI: 10.1002/ffj.3362
Noticeable bimodal distribution of individual sensitivity with large interindividual differences for the 2-bromo-4-methylphenol. Specific anosmia for 2-bromo-4-methylphenol was apparently linked to the halogenated substitution position.
- A review of flavors authentication by position-specific isotope analysis by nuclear magnetic resonance spectrometry: the example of vanillin (pages 77–84)
Gérald S. Remaud and Serge Akoka
Version of Record online: 15 DEC 2016 | DOI: 10.1002/ffj.3366
Isotope ratio monitoring by Nuclear Magnetic Resonance spectrometry (irm-NMR) is able to distinguish between the natural and synthetic vanillin. The recent methodology irm-13C NMR encompasses the discrimination of all vanillin origins with low amount of product (tens of mg), that were the limitations of irm-2H NMR for which the ex-ferulic origin is not well characterized requiring hundreds of mg.
- Microemulsions enhance the shelf-life and processability of Smyrnium olusatrum L. essential oil
Marco Cespi, Luana Quassinti, Diego Romano Perinelli, Massimo Bramucci, Romilde Iannarelli, Fabrizio Papa, Massimo Ricciutelli, Giulia Bonacucina, Giovanni Filippo Palmieri and Filippo Maggi
Version of Record online: 7 DEC 2016 | DOI: 10.1002/ffj.3367
Microemulsions are a suitable vehicle for the delivery of Smyrnium olusatrum essential oil. In particular, they represent an effective formulation approach to overcome its solubility and stability concerns. The prepared microemulsions were stable over 1h and maintained the antiproliferative activity and cytotoxic effect of the encapsulated essential oil.
- Effect of protein-flavour binding on flavour delivery and protein functional properties: A special emphasis on plant-based proteins (pages 92–101)
Kun Wang and Susan D. Arntfield
Version of Record online: 1 DEC 2016 | DOI: 10.1002/ffj.3365
A fundamental review was provided to summarize the effect of protein-flavour binding on flavour delivery and protein functional properties with a special emphasis on plant-based proteins. Current knowledge on methodologies involved in protein-flavour binding studies, binding mechanisms and factors affecting the interaction were discussed. The impact of protein-flavour interaction on protein functionality was also emphasised.
- Characterization of natural vanilla flavour in foodstuff by HS-SPME and GC-C-IRMS (pages 85–91)
Luisa Schipilliti, Ivana Lidia Bonaccorsi and Luigi Mondello
Version of Record online: 30 NOV 2016 | DOI: 10.1002/ffj.3364
Which vanillin is in our food? Can HS-SPME-GC-C-IRMS distinguish between natural, biosynthetic and synthetic vanillin? The carbon isotope ratio can be useful to distinguish among the vanillin origin with a severe limitation for the case of the biovanillin obtained from turmeric acid and the synthetic one obtained starting from guaiacol.