Flavour and Fragrance Journal (FLAVOUR FRAG J)

Publisher: Wiley

Journal description

Flavour and Fragrance Journal 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.

Current impact factor: 1.97

Impact Factor Rankings

2015 Impact Factor Available summer 2016
2014 Impact Factor 1.97
2013 Impact Factor 1.761
2012 Impact Factor 1.824
2011 Impact Factor 1.424
2010 Impact Factor 1.849
2009 Impact Factor 1.266
2008 Impact Factor 0.882
2007 Impact Factor 0.628
2006 Impact Factor 0.868
2005 Impact Factor 0.718
2004 Impact Factor 0.623
2003 Impact Factor 0.648
2002 Impact Factor 0.639
2001 Impact Factor 0.615
2000 Impact Factor 0.838

Impact factor over time

Impact factor

Additional details

5-year impact 2.13
Cited half-life >10.0
Immediacy index 0.29
Eigenfactor 0.00
Article influence 0.54
Website Flavour and Fragrance Journal website
Other titles Current awareness in flavour and fragrance., Current awareness., Flavour and fragrance journal (Online), Flavour and fragrance journal
ISSN 0882-5734
OCLC 44060199
Material type Document, Periodical, Internet resource
Document type Internet Resource, Computer File, Journal / Magazine / Newspaper

Publisher details


  • Pre-print
    • Author can archive a pre-print version
  • Post-print
    • Author cannot archive a post-print version
  • Restrictions
    • 12 months embargo
  • Conditions
    • Some journals have separate policies, please check with each journal directly
    • On author's personal website, institutional repositories, arXiv, AgEcon, PhilPapers, PubMed Central, RePEc or Social Science Research Network
    • Author's pre-print may not be updated with Publisher's Version/PDF
    • Author's pre-print must acknowledge acceptance for publication
    • Non-Commercial
    • Publisher's version/PDF cannot be used
    • Publisher source must be acknowledged with citation
    • Must link to publisher version with set statement (see policy)
    • If OnlineOpen is available, BBSRC, EPSRC, MRC, NERC and STFC authors, may self-archive after 12 months
    • If OnlineOpen is available, AHRC and ESRC authors, may self-archive after 24 months
    • Publisher last contacted on 07/08/2014
    • This policy is an exception to the default policies of 'Wiley'
  • Classification

Publications in this journal

  • Flavour and Fragrance Journal 08/2015;
  • [Show abstract] [Hide abstract]
    ABSTRACT: In the current study the free radical scavenging mechanism of geraniol and geranylacetone has been investigated experimentally and theoretically. Two fragrant acyclic terpenoids were subjected to the ABTS and DPPH assay. Furthermore, the detailed quantum chemical calculations have been undertaken in order to evaluate the possible pathways underlying the radical scavenging activity of selected compounds in the non-polar and polar media. The density functional theory (DFT) using the hybrid Becke three-parameter exchange-correlation functional (B3LYP) was applied. In general both investigated compounds possessed very weak anti-radical activity at the applied experimental conditions but geranylacetone was significantly more effective as a ABTS•+ and DPPH• scavenger than geraniol. The comparison of DFT-predicted reaction enthalpies associated with the hydrogen atom transfer mechanism (HAT), the single electron and proton transfer process (SET-PT) and the sequential proton loss electron-transfer (SPLET), revealed that the former mechanism should be favoured in geraniol solvated in both the non-polar and polar media. On the contrary, an anti-radical activity of geranylacetone in the non-polar solvent was ascribed to the hydrogen donation mechanism while in the polar solvent it was assigned to the SPLET. According to the computational results the presence of allylic H-atom (at the position 1C) close to the -OH group seemed to be essential for the observed anti-radical activity of geraniol. The scavenging ability of geranylacetone was associated with the presence of both allylic and alkylic hydrogens in the close vicinity of the carbonyl functionality.
    Flavour and Fragrance Journal 06/2015; 30(5). DOI:10.1002/ffj.3256

  • Flavour and Fragrance Journal 04/2014;

  • Flavour and Fragrance Journal 01/2014; 29(1):1-2. DOI:10.1002/ffj.3194
  • [Show abstract] [Hide abstract]
    ABSTRACT: The oxidative degradation of several fragrant aldehydes in an antiperspirant base has been investigated. The different products formed have been detected and identified by GC-MS. It is shown that, besides the oxidation products, i.e. mainly the corresponding acid resulting from the Baeyer–Villiger reaction, several unexpected chlorinated products are formed through interactions with aluminium chlorhydrate and the suspension agent. The supposed intermediate in the chlorination pathway is the acyl hypochlorite R(CO)OCl which can react according to either an ionic or a radical route. Reactive species involved in these mechanisms are Clδ+ and Cl•, respectively. The common intermediate for the autoxidation and oxychlorination processes is the peracid R(CO)OOH. Copyright © 2013 John Wiley & Sons, Ltd.
    Flavour and Fragrance Journal 09/2013; 28(5):316-326. DOI:10.1002/ffj.3168
  • [Show abstract] [Hide abstract]
    ABSTRACT: Nanocapsules loaded with bioactive compounds derived from medicinal plants have numerous possibilities in the development of biochemical delivery systems. Elaeagnus angustifolia L., commonly known as Russian olive, is used in traditional medicinal in the Middle East as an analgesic for arthritis and joint pain. Because E. angustifolia contains vitamin A, vitamin B, abundant calcium, and vitamin K, an effective coagulant, it has been considered as potentially beneficial in wound healing and scar formation, as well as in the treatment or prevention of osteoporosis. Nanocapsules containing an E. angustifolia-filled core can be fabricated employing polymerization. In this process, nanocapsules are prepared using poly ethylene glycol–poly butylene adipate–poly ethylene glycol (PEG-PBA-PEG) as a shell surrounding a core of E. angustifolia and olive oil. In this study, the relative proportions of polymer and oil, concentrations of polymer and bioactive compound, and presence or absence of various surfactants in different concentrations were investigated in relation to the particle size of the final product. A comparison of samples obtained using the surfactants Tween 80, Tween 60, poly vinyl alcohol (PVA), mixed Tween 80 and PVA, and mixed Tween 80 and Tween 60 showed Tween 80 to result in the smallest particle size. An oil-to-polymer ratio of 1:0.25 resulted in the smallest nanoparticle size. Smaller nanoparticles sizes were obtained using lower concentrations of polymer and higher concentrations of the bioactive compound. Fourier transform infrared spectroscopy, proton nuclear magnetic resonance, particle size analysis, and scanning electron microscopy were used to identify and characterize the nanocapsules.
    Flavour and Fragrance Journal 09/2013; 28(5). DOI:10.1002/ffj.3164

  • Flavour and Fragrance Journal 04/2013;
  • [Show abstract] [Hide abstract]
    ABSTRACT: Antifungal activity of (−)-borneol against two filamentous fungi, Aspergillus fumigatus and Epidermophyton floccosum, and relevant morphological effects were studied. Mycelial growths of the fungi were inhibited at 0.1, 0.5 and 1 mg/ml of (−)-borneol in Sabouraud dextrose agar medium. The growth inhibition of the two filamentous fungi by (−)-borneol was shown by ultra-structural modifications visualized by field emission scanning electron microscopy (FESEM) and transmission electron microscopy (TEM). FESEM images of treated mycelia showed interesting alterations of the hyphal surfaces, while TEM observations revealed more detailed changes in cell walls and cellular organelles when compared with the normal structures of the cells. The presence of ultra-structural modifications of filamentous fungi due to treatment with (−)-borneol strongly supported the hypothesis that (−)-borneol induced morphological changes in mycelia. Copyright © 2012 John Wiley & Sons, Ltd.
    Flavour and Fragrance Journal 03/2013; 28(2):129-134. DOI:10.1002/ffj.3138
  • [Show abstract] [Hide abstract]
    ABSTRACT: In this study we tested the anti‐Candida effect of Thymbra capitata essential oil (EO) plus chitosan and developed a new therapeutic tool. The classical check‐board methodology was used to determine the anti‐Candida activity that results from product association. The incorporation of T. capitata EO in a chitosan hydrogel, using lactic acid as the solvent, resulted in the TCCH hydrogel. Its anti‐Candida activity was studied by using 18 Candida strains, according to the CLSI M27‐A3 micromethod and the lethal effect according to the protocol proposed by Canton et al. The TCCH activity in acidic conditions corresponding to a healthy vaginal pH (4.5) was also tested. Its anti‐Candida activity upon pre‐formed biofilm metabolism and biomass was tested using the semi‐quantitative XTT reduction assay and the crystal violet staining assay, respectively. The hydrogel interaction with the yeast surface was shown by confocal microscopy. TCCH hydrogel presented an acidic nature, compatible with the vaginal pH. The association of both natural products revealed an additive effect upon Candida and TCCH hydrogel showed to be active upon both Candida planktonic and biofilms. No cell invasion was observed. Being a new product with an acidic nature compatible with the vaginal environment and presenting a potent effect upon Candida planktonic and biofilm cells, TCCH hydrogel could represent a valuable tool for the treatment of vulvovaginal candidosis. Copyright © 2013 John Wiley & Sons, Ltd.
    Flavour and Fragrance Journal 01/2013; 28(6).
  • [Show abstract] [Hide abstract]
    ABSTRACT: We report the enantioselective synthesis of the ambergris odorants (+)‐(S)‐γ‐ionone, (+)‐(S)‐γ‐dihydroionone, (−)‐α‐ambrinol, (+)‐(S)‐γ‐coronal, (−)‐(S)‐γ‐homocyclogeranyl chloride and (+)‐(S)‐γ‐homocyclogeraniol. At first, the enantio‐enriched (4R,6S)‐4‐acetoxy‐γ‐ionone was prepared starting from commercial racemic ionone alpha by means of a chemo‐enzymatic process. This chiral building block was then converted into (S)‐γ‐dihydroionone which was used as the starting material for the synthesis of the aforementioned odorants. Copyright © 2012 John Wiley & Sons, Ltd.
    Flavour and Fragrance Journal 01/2013; 28(1). DOI:10.1002/ffj.3126
  • [Show abstract] [Hide abstract]
    ABSTRACT: The antioxidant activity of 18 phenols, including standard antioxidants (e.g. butylated hydroxytoluene, α‐tocopherol) and fragrance molecules (e.g. eugenol, thymol) has been evaluated by measuring the rate constants for their reaction with the DPPH• (2,2‐diphenyl‐1‐picrylhydrazyl) radical in m‐xylene. Correlation with the bond dissociation energies supports the involvement of the hydrogen atom transfer mechanism. The radical trapping ability of α‐tocopherol, eugenol and isoeugenol has been investigated in five solvents of different polarity and in a series of homologous alcohols. In comparison to α‐tocopherol, the increase of the observed scavenging kinetics for eugenol and isoeugenol in alcohols suggests that the sequential proton loss electron transfer (SPLET) takes place. The addition of acetic acid eliminates the SPLET mechanism and confirms its predominance in polar solvent. The major effects of the pK a of fragrant phenols and of the solvent dielectric constant on the SPLET mechanism are discussed. Some fragrance phenols, such as mesitol and eugenol, show a significant reactivity towards the DPPH• radical in m‐xylene, which is more pronounced for eugenol derivatives in alcohols. Copyright © 2012 John Wiley & Sons, Ltd.
    Flavour and Fragrance Journal 01/2013; 28(1). DOI:10.1002/ffj.3123
  • [Show abstract] [Hide abstract]
    ABSTRACT: Phytochemicals have been isolated from extracts of various Xylopia species (Annonaceae) growing wild in the African rainforest. In contrast, no phytochemical investigations have been reported to date on Xylopia rubescens Oliv. The aim of the present work was to describe the composition of X. rubescens leaf oil. Analysis of the leaf oil has been undertaken by a combination of chromatographic and spectroscopic techniques. Three new compounds have been isolated and their structures elucidated as furanoguaia‐1,4‐diene, furanoguaia‐1,3‐diene and (8Z,11Z,14Z)‐8,11,14‐heptadecatrien‐2‐ol. One other compound is reported for the first time as a natural compound. The oil composition was dominated by both furanoguaiadienes (34.2% and 11.4%, respectively) and by (8Z,11Z,14Z)‐8,11,14‐heptadecatrien‐2‐one (12.8%). The composition of X. rubescens leaf oil varied dramatically from those of the essential oils isolated from other Xylopia species. Copyright © 2013 John Wiley & Sons, Ltd.
    Flavour and Fragrance Journal 01/2013; 28(6).