Flavour and Fragrance Journal

期刊简介：Flavour and Fragrance Journal publishes original research articles, reviews and special reports on all aspects of flavour and fragrance. Its high scientific standards and international character is ensured by a strict refereeing system and an editorial team representing the multidisciplinary expertise of our field of research. Because analysis is the matter of many submissions and supports the data used in many other domains, a special attention is placed on the quality of analytical techniques. All natural or synthetic products eliciting or influencing a sensory stimulus related to gustation or olfaction are eligible for publication in the Journal. Eligible as well are the techniques related to their preparation, characterization and safety. This notably involves analytical and sensory analysis, physical chemistry, modeling, microbiology – antimicrobial properties, biology, chemosensory perception and legislation.The overall aim is to produce a journal of the highest quality which provides a scientific forum for academia as well as for industry on all aspects of flavors, fragrances and related materials, and which is valued by readers and contributors alike.

【译文】《风味与香料杂志》发表关于风味和香料各方面原创研究文章、评论和特别报告。通过严格的审稿制度和代表我们研究领域多学科专业知识的编辑团队，确保其高科学标准和国际特色。由于分析是许多投稿的核心，并且支持许多其他领域的数据，因此特别关注分析技术的质量。所有能引起或影响与味觉或嗅觉相关的感官刺激的自然或合成产品都有资格在该杂志上发表。同样有资格发表的是与它们的制备、表征和安全相关的技术。这特别包括分析和感官分析、物理化学、建模、微生物学-抗菌特性、生物学、化学感官感知和立法。总体目标是出版一本最高质量的杂志，为学术界和工业界提供一个关于风味、香料和相关材料的科学论坛，并且受到读者和贡献者的同样重视。