Flavour and Fragrance Journal (ISI Impact Factor 2011: 1.424) publishes original research articles, reviews and special reports on all aspects of flavour and fragrance. Its high scientific standard and international character will be ensured by regional editorial support and a strict refereeing system. Emphasis will be placed on analytical aspects and the important role that analysis in its widest sense plays in the support of research and applications.
As well as essential oils and other natural and naturally derived products, complementary synthetic products will be included, where appropriate. The comprehensive coverage of the journal will be reflected in the wide range of product types embraced, such as fragrances and their compositions, and the flavour, colours and odours of foodstuffs. There are many associated topics of interest, often requiring the use of interdisciplinary techniques. In addition to discussion of their end uses, coverage will include such important integral areas as biomedical sciences and legislation.
The overall aim is to produce a journal of the highest quality which provides a forum for the exchange of a wide variety of information on all aspects of flavours, fragrances and related materials, and which is valued by readers and contributors alike.
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