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Flavour and Fragrance Journal
Journal Prestige (SJR): 0.69

Citation Impact (citeScore): 2
Number of Followers: 4

Hybrid journal (It can contain Open Access articles)
ISSN (Print) 0882-5734 - ISSN (Online) 1099-1026
Published by John Wiley and Sons

[1763 journals]

Issue Information
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  Abstract: Flavour and Fragrance Journal, Volume 37, Issue 3, Page 131-132, May 2022.
  PubDate: 2022-04-09T06:40:08-07:00
  DOI: 10.1002/ffj.3665
  Issue No: Vol. 37, No. 3 (2022)
Characteristic of aroma components and antioxidant activity of essential
oil from Ocimum tenuiflorum leaves
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  Authors: Kento Kunihiro; Yuta Kikuchi, Satoshi Nojima, Takao Myoda
  Abstract: Flavour and Fragrance Journal, EarlyView.
  PubDate: 2022-05-18T08:51:12-07:00
  DOI: 10.1002/ffj.3701
Potent odorants and sensory characteristics of the soft white cheese
“Jben”: Effect of salt content
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  Authors: Salwa Tsouli Sarhir; Asghar Amanpour, Amina Bouseta, Serkan Selli
  Abstract: Flavour and Fragrance Journal, EarlyView.
  PubDate: 2022-05-18T08:51:12-07:00
  DOI: 10.1002/ffj.3696
Study on green extraction of limonene from orange peel and cascade
catalysis to produce carvol and carvone in deep eutectic solvents
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  Authors: Zongquan Li; Yunjian Ma, Frank Hollmann, Yonghua Wang
  Abstract: Flavour and Fragrance Journal, EarlyView.
  PubDate: 2022-05-09T08:38:57-07:00
  DOI: 10.1002/ffj.3698
Influence of in‐amphorae vinification on the molecular profile of
Sangiovese and Cabernet Franc
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  Authors: Tania Martellini; Laura Sposato, Susanna Pucci, Gaia Meoni, Cristian Marinelli, Leonardo Tenori, Claudio Luchinat, Rodorico Giorgi, Chiara Sarti, Alessandra Cincinelli
  Abstract: Flavour and Fragrance Journal, EarlyView.
  PubDate: 2022-05-07T11:24:55-07:00
  DOI: 10.1002/ffj.3697
Characterization of volatile compounds in evening primrose oil after
γ‐irradiate
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  Authors: Feng Guang Pan; Xian Mao Chen, Yong Pang, En Qi Yang, Su Yin Wang, Yan Fei Wang, B. Q. Liu
  Abstract: Flavour and Fragrance Journal, EarlyView.
  PubDate: 2022-03-07T10:23:20-08:00
  DOI: 10.1002/ffj.3695
Comparative characterization and sensory significance of volatile
compounds in Rosa roxburghii Tratt fruit from five geographic locations in
Guizhou, China
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  Authors: Mingzheng Huang; Tingting Li, W. James Hardie, Weiyuan Tang, Xin Li
  Abstract: Flavour and Fragrance Journal, EarlyView.
  PubDate: 2022-03-03T07:39:36-08:00
  DOI: 10.1002/ffj.3694
The influence of two yeast strains on fermentation and flavour composition
of cider
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  Authors: Hasan Tangüler; Hüseyin Erten
  Abstract: Flavour and Fragrance Journal, EarlyView.
  PubDate: 2022-03-01T03:28:50-08:00
  DOI: 10.1002/ffj.3693
Dual‐cooled microwave extraction of Foeniculum vulgare essential oil and
its chemical composition and antibacterial activity: Comparison with
hydrodistillation and conventional microwave
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  Authors: Li‐Jia Dong; Xue‐Yi Huang, Zuo‐Fu Wei, Bao‐Shan Zhao, Huan‐Yi Yang
  Abstract: Flavour and Fragrance Journal, EarlyView.
  PubDate: 2022-02-28T05:17:17-08:00
  DOI: 10.1002/ffj.3691
Identification of novel compounds in rose absolute with gas
chromatography/high‐resolution mass spectrometry
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  Authors: Pierre‐Alain Remy; Elise Sarrazin, Christophe Pérès, José Dugay, Nathalie David, Jérôme Vial
  Abstract: Flavour and Fragrance Journal, EarlyView.
  PubDate: 2022-02-25T09:48:28-08:00
  DOI: 10.1002/ffj.3692

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