雜志介紹

Flavour And Fragrance Journal雜志介紹

《Flavour And Fragrance Journal》是一本以English為主的未開(kāi)放獲取國(guó)際優(yōu)秀期刊，中文名稱香精香料雜志，本刊主要出版、報(bào)道農(nóng)林科學(xué)-CHEMISTRY, APPLIED領(lǐng)域的研究動(dòng)態(tài)以及在該領(lǐng)域取得的各方面的經(jīng)驗(yàn)和科研成果，介紹該領(lǐng)域有關(guān)本專業(yè)的最新進(jìn)展，探討行業(yè)發(fā)展的思路和方法，以促進(jìn)學(xué)術(shù)信息交流，提高行業(yè)發(fā)展。該刊已被國(guó)際權(quán)威數(shù)據(jù)庫(kù)SCIE收錄，為該領(lǐng)域相關(guān)學(xué)科的發(fā)展起到了良好的推動(dòng)作用，也得到了本專業(yè)人員的廣泛認(rèn)可。該刊最新影響因子為2.1，最新CiteScore 指數(shù)為6。

本刊近期中國(guó)學(xué)者發(fā)表的論文主要有：

• Synthesis and pyrolysis of various novel pyrrole ester fragrance precursors

  Author: Li, Pengyu; Tian, Haiying; Han, Lu; Li, Huaiqi; Ji, Yuhang; Yang, Jinchu; Lai, Miao; Chu, Wenjuan; Ji, Xiaoming

• Solid acid HND-26 as a novel catalyst: Green and sustainable alternatives towards synthesis of benzyl cinnamate

  Author: Yu, Qian; Zhang, Hao; Tian, Liya; Sun, Shangde

• Differential characterization of volatile components and aroma sensory properties of different types of Hehong tea (Congou black tea)

  Author: Yue, Cuinan; Li, Wenjin; Li, Chen; Wang, Zhihui; Peng, Hua; Yang, Puxiang

• Synthesis and pyrolysis of methyl cyclopentenolone succinate diester

  Author: Yu, Zhaojin; Pan, Tingting; Lai, Miao; Ji, Yuhang; Yang, Xiaopeng; Dong, Aijun; Ji, Xiaoming

英文介紹

Flavour And Fragrance Journal雜志英文介紹

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.