Flavour and Fragrance Journal
© John Wiley & Sons, Ltd.
Editor-in-Chief: Alain Chaintreau
Impact Factor: 1.761
ISI Journal Citation Reports © Ranking: 2013: 28/71 (Chemistry Applied); 47/123 (Food Science & Technology)
Online ISSN: 1099-1026
Recently Published Issues
Discover the most cited articles
Qing Bin, Deshou Jiang, In Hee Cho and Devin G. PetersonCharacteristic volatile components of Japanese sour citrus fruits: Yuzu, Sudachi and Kabosu
Kenichi Tomiyama, Hirokazu Aoki, Takeshi Oikawa, Kazutoshi Sakurai, Yoko Kasahara and Yukihiro KawakamiA refillable fragrance carrier with a tuneable thermal switch
Jiraporn Seemork, Thapakorn Tree-Udom and Supason Wanichwecharungruang
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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 five Recommended Practices. We are happy that our website can present these articles for free downloading.
|Click on the image to download all five articles free|
Flavour and Fragrance Journal publishes the findings ofThe 43rd International Symposium on Essential Oils (ISEO2012)
The natural bioactivity of essential oils and volatiles is taken advantage of in pest control for agriculture, to aromatize and increase the shelf life of foods and beverages, and to provide a better quality of life, and health protection. This Special Issue looks into the wide range of studies being conducted on just some of these topics as well as how this knowledge can provide the tools and means to find innovative fields of application of essential oils and volatiles, at the agricultural, commercial, industrial and medicinal levels.
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.