Flavour and Fragrance Journal
© John Wiley & Sons, Ltd.
Editor-in-Chief: Alain Chaintreau
Impact Factor: 1.824
ISI Journal Citation Reports © Ranking: 2012: 25/71 (Chemistry Applied); 45/124 (Food Science & Technology)
Online ISSN: 1099-1026
Recently Published Issues
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|
The Weurman Conferences are important events in the calendar of the flavour and fragrance communities. The last one took place in Zaragoza, Spain, and attracted researchers from all continents. The Chairman of the 2011 Weurman Conference, Vicente Ferreira, invited all participants to submit research articles or reviews to Flavour and Fragrance Journal.
This was an enormous success and we had to split the content into two issues. The first part published as issue 4 and the second part as issue 6 in Volume 27. The combined content of these two special issues gives a good idea of the quality and breadth of science in this research area. Why not enjoy a “dessert” and read the following article published in the second part of these special issues:Changes in strawberry volatile sulfur compounds due to genotype, fruit maturity and sample preparation
Xiaofen Du, Vance Whitaker and Russell Rouseff