Flavour and Fragrance Journal
© John Wiley & Sons Ltd
Editor-in-Chief: Alain Chaintreau
Impact Factor: 1.97
ISI Journal Citation Reports © Ranking: 2014: 22/70 (Chemistry Applied); 36/123 (Food Science & Technology)
Online ISSN: 1099-1026
Recently Published Issues
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New Article Type
Recommended Practices for Analytical Chemists working in food, flavours, perfumes and essential oil industries
Correct analyses are of vital importance, in particular regarding sampling, identification, quantification and sensory analysis practices
With this in mind, the editors have created a new type of article: ‘Recommended Practices’. In these articles the authors describe the key steps of important techniques that are used in the flavour and fragrance domain by both the industry and academia.
So far Flavour and Fragrance Journal has published a number of Recommended Practices. We are happy that our website can present these articles for free downloading.
|Click on the image to download all Recommended Practices articles free|
In June 2012 the Scientific Committee on Consumer Safety (SCCS) advised the European Commission on how best to update regulations on fragrance allergens in cosmetic products. In light of this, Flavour and Fragrance Journal will publish a Special Issue on fragrance allergens and would like to invite authors to submit manuscripts in this area.