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

2016 Impact Factor Available summer 2017
2014 / 2015 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
Year

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

Wiley

  • 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
    yellow

Publications in this journal

  • [Show abstract] [Hide abstract]
    ABSTRACT: This study highlights the use of optimised headspace solid phase microextraction (HS-SPME) to capture over 70 volatile compounds from three different varieties of sea buckthorn juice harvested from 2011 to 2013. The main components were identified as ethyl and 3-methyl butyl esters which were quantified using deuterium labelled standards and synthesised as part of this work. Berries harvested over the three years showed variation in the concentration of the principle components that may be associated with weather variation. Previously unreported volatile compounds that may contribute to the unique aroma of sea buckthorn juice were also identified.
    No preview · Article · Mar 2016 · Flavour and Fragrance Journal
  • [Show abstract] [Hide abstract]
    ABSTRACT: This recommended practice enables the quantification of volatile compounds in flavourings to be made by gas chromatography with flame-ionization detection, without having authentic compounds available, and also in many cases it can avoid time-consuming calibration procedures. The relative-response factors (RRF) can be predicted from the molecular formula of the compound, and this approach can be applied to compounds containing the atoms C, H, O, N, S, F, Cl, Br, I, and Si, providing that the molecular formula and number of benzene rings in the analytes are known. The purity of chemically-defined flavouring substances or chromatographic standards can also be estimated using these predicted RRF, and this procedure can also be used to quantify (poly)hydroxylated compounds, after their derivatization into trimethylsilyl ethers or esters. Copyright
    No preview · Article · Feb 2016 · Flavour and Fragrance Journal
  • [Show abstract] [Hide abstract]
    ABSTRACT: Limonene and linalool are major components in many essential oils, and both readily autoxidize to form terpene hydroperoxides. These hydroperoxides are sensitizers capable of causing allergic contact dermatitis, so it is important to have accurate analytical methods for them in perfumery raw materials and formulations. This laboratory has previously reported a method to detect terpene hydroperoxides based on high-performance liquid chromatography using a post-column chemiluminescence reaction. Using this method, it was shown that peroxyhemiacetals formed by reaction of terpene hydroperoxides with endogenous aldehydes exist as components in common citrus oils. This was further substantiated by NMR analysis using a variety of techniques. Some percentage of the peroxyhemiacetals can dissociate back to the corresponding parent terpene hydroperoxides and aldehydes under certain conditions which are currently not fully understood, even if the polarity of the solvating environment appear to be important. However, gas chromatographic analysis indicates that there may also be alternative degradation pathways. The presence and chemical behaviour of peroxyhemiacetals must be studied further and analytically accounted for, if meaningful results are to be obtained in the context of the dermal sensitizing potency of a sample. Copyright
    No preview · Article · Jan 2016 · Flavour and Fragrance Journal

  • No preview · Article · Aug 2015 · Flavour and Fragrance Journal
  • [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.
    No preview · Article · Jun 2015 · Flavour and Fragrance Journal

  • No preview · Article · Apr 2014 · Flavour and Fragrance Journal

  • No preview · Article · Jan 2014 · Flavour and Fragrance Journal
  • [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.
    No preview · Article · Sep 2013 · Flavour and Fragrance Journal
  • [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.
    No preview · Article · Sep 2013 · Flavour and Fragrance Journal

  • No preview · Article · Apr 2013 · Flavour and Fragrance Journal
  • [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.
    No preview · Article · Mar 2013 · Flavour and Fragrance Journal
  • [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.
    No preview · Article · Jan 2013 · Flavour and Fragrance Journal