FLAVOUR AND FRAGRANCE JOURNAL

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.

《香料与香料杂志》发表了关于香料与香料各方面的原始研究文章、评论和专题报告。严格的评审制度和代表我们研究领域多学科专长的编辑团队确保了它的高科学标准和国际性。由于分析是许多提交资料的问题，并且支持许多其他领域中使用的数据，因此特别关注分析技术的质量。所有引起或影响与味觉或嗅觉有关的感觉刺激的天然或合成产品都有资格在杂志上发表。与制备、表征和安全性相关的技术也是合格的。这主要涉及分析和感官分析、物理化学、建模、微生物学-抗菌特性、生物学、化学感觉感知和立法。总体目标是制作一本质量最高的杂志，为学术界和工业界提供一个科学论坛，讨论各种口味、香味和相关材料的各个方面，读者和撰稿人都很重视这本杂志。