Flavour and Fragrance Journal

Cover image for Vol. 31 Issue 6

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

Recommended Practices


Guidelines for the quantitative gas chromatography of volatile flavouring substances, from the Working Group on Methods of Analysis of the International Organization of the Flavor Industry (IOFI)
IOFI Working Group on Methods of Analysis
Article first published online: 18 APR 2011 DOI: 10.1002/ffj.2061

Guidelines for LC–MS identifications of flavouring substances in nature, made by the Working Group on Methods of Analysis of the International Organization of the Flavor Industry (IOFI)
IOFI Working Group on Methods of Analysis
Article first published online: 23 NOV 2009 | DOI: 10.1002/ffj.1959

Guidelines for solid-phase micro-extraction (SPME) of volatile flavour compounds for gas-chromatographic analysis, from the Working Group on Methods of Analysis of the International Organization of the Flavor Industry (IOFI)
IOFI Working Group on Methods of Analysis
Article first published online: 5 APR 2010 | DOI: 10.1002/ffj.1991

Identification of the causes of an allergic reaction to a fragranced consumer product
Peter Cadby, Graham Ellis, Barbara Hall, Carol Surot and Matthias Vey
Article first published online: 28 AUG 2010 | DOI: 10.1002/ffj.2021

IOFI recommended practice for the quantitative analysis of volatile flavouring substances using coupled gas chromatography/mass spectrometry with selected-ion monitoring (SIM)

IOFI Working Group on Methods of Analysis
Article first published online: 4 APR 2012   | DOI: 10.1002/ffj.3092

IOFI Guidelines for the Isolation of Flavouring Substances by Simultaneous Distillation-Extraction (SDE)
T. Cachet, H. Brevard, E. Cantergiani, A. Chaintreau, J. Demyttenaere, L. French, K. Gassenmeier, D. Joulain, T. Koenig, H. Leijs, P. Liddle, G. Loesing, M. Marchant, K. Saito, F. Scanlan, C. Schippa, A. Scotti, F. Sekiya, A. Sherlock and T. Smith
Article first published online: 22 Dec 2014 DOI 10.1002/ffj.3226

IOFI recommended practice for the use of predicted relative-response factors for the rapid quantification of volatile flavouring compounds by GC-FID
T. Cachet, H. Brevard, A. Chaintreau, J. Demyttenaere, L. French, K. Gassenmeier, D. Joulain, T. Koenig, H. Leijs, P. Liddle, G. Loesing, M. Marchant, Ph. Merle, K. Saito, C. Schippa, F. Sekiya and T. Smith
Article first published online: 2 FEB 2016   | DOI: 10.1002/ffj.3311

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