Flavour and Fragrance Journal

Cover image for Vol. 33 Issue 1

Editor-in-Chief: Alain Chaintreau

Impact Factor: 1.644

ISI Journal Citation Reports © Ranking: 2016: 32/72 (Chemistry Applied); 61/130 (Food Science & Technology)

Online ISSN: 1099-1026

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Recently Published Articles

  1. Comparison of the aromatic profile of traditional and modern types of Huang Jiu (Chinese rice wine) by aroma extract dilution analysis and chemical analysis

    Shuang Chen, Yan Xu and Michael C. Qian

    Version of Record online: 6 FEB 2018 | DOI: 10.1002/ffj.3440

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    Research aimed at investigation of the aroma profile differences between two major types of Huang Jiu. Comparative aroma extract dilution analysis revealed 33 and 24 odor-active regions with a flavor dilution (FD) factors ≥ 64 in two types of Huang Jiu. Quantitative analysis and odor activity value analysis showed that vanillin, sotolon, and phenolic compounds might be responsible for the aroma profile differences between two types of Huang Jiu.

  2. Volatome analysis approach for the taxonomic classification of tree exudate collection using Proton Transfer Reaction Time of Flight Mass Spectrometry

    Cosimo Taiti, Corrado Costa, Simone Figorilli, Marco Billi, Stefania Caparrotta, Diego Comparini and Stefano Mancuso

    Version of Record online: 18 JAN 2018 | DOI: 10.1002/ffj.3439

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    Natural resins possess a various and complex composition and many techniques have been applied in order to obtain considerable chemical information but no exploratory work has been conducted using the Proton transfer reaction Time of flight Mass Spectrometry (PTR-ToF-MS). In our study we successfully determined the volatile profiles of 31 different tree natural resins assessing the possibility of correctly identify the taxonomic position of the trees by the analysis of their exudates VOCs aromatic profiles.

  3. Anxiolytic-like effects of essential oil from Thymus vulgaris was increased during stress

    Tadaaki Satou, Mako Hayakawa, Yumi Goto, Yoshinori Masuo and Kazuo Koike

    Version of Record online: 15 JAN 2018 | DOI: 10.1002/ffj.3434

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    Concentrations of linalool in the brains of mice after inhalation (2 μL/L air EOT (A), 4 μL/L air EOT (B)). *p <0.05, ** p<0.01, Tukey-Kramer test, n = 4. Mice were kept under weak stress with isolation, moderate stress with saline i.p., and brain fatigue with poly I:C i.p.

  4. The effect of inhalation of essential oil from Rosmarinus officinalis on scopolamine-induced Alzheimer's type dementia model mice

    Tadaaki Satou, Yuki Hanashima, Iho Mizutani and Kazuo Koike

    Version of Record online: 15 JAN 2018 | DOI: 10.1002/ffj.3435

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    Effect of rosemary essential oil on Alzheimer's dementia model mice by administration of scopolamine (2 mg/kg i.p.). spontaneous alternation behavior (%). Data are presented as the mean ± standard error (n = 5) ***p <0.001. EORO 4 i.h.: inhaled administration of rosemary essential oil (4 μL/L air). Water i.h.: inhaled administration of water (negative control)

  5. Effects of 1,8-Cineole and (–)-Linalool on Functional Brain Activation in a Working Memory Task

    Susanne Ambrosch, Claudia Duliban, Heike Heger, Ewald Moser, Elmar Laistler, Christian Windischberger and Eva Heuberger

    Version of Record online: 10 JAN 2018 | DOI: 10.1002/ffj.3436

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    Differential brain activation and cognitive performance were observed in healthy humans after dermal application, but not after inhalation of fragrances.

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