Flavour and Fragrance Journal

Article	Citations
Lipoxygenase‐catalysed co‐oxidation for sustained production of oxyfunctionalized terpenoids	40
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Sensory evaluation of axillary odour samples of younger and older adults by a trained panel	25
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One‐pot synthesis of phenylacetaldehyde from styrene via metal oxide catalysed oxidation in presence of cumene hydroperoxide	18
Enhancing Electronic Nose Performance for Differentiating Civet and Non‐Civet Roasted Bean Coffee Using Polynomial Feature Extraction Methods	15
Study on coffee flavour of various pour‐over brews	13
Design, synthesis, olfactory evaluation and molecular docking study of Isoxazoline carboxylate derivatives as fragrance molecules	13
Enzymatic reactions towards aldehydes: An overview	13
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Thermal Decomposition Kinetics Analysis and Its Application to Cigarette Flavouring of Methyl Cyclopentenolone Succinate Menthol Diester	10
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Chemometrics‐Based Aroma Profiling Reveals Changes in Citrus limon L. Peels During Drying: Advances in Monitoring Lemon Essence	9
Influence of in‐amphorae vinification on the molecular profile of Sangiovese and Cabernet Franc	9
Analysis of hygroscopicity and pyrolysis behaviour of propanediol esters synthesized by the enzymatic method	9
Development of antibacterial textiles by cyclodextrin inclusion complexes of volatile thyme active agents	8
Application of therate‐all‐that‐applymethod to explore the perception of flavours provided by e‐cigarettes: Importance of 1.3‐propanediol	7
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Characteristic of aroma components and antioxidant activity of essential oil from Ocimum tenuiflorum leaves	7
Synthesis and odour perception of a series of highly substituted cyclohexane derivatives	7
Fragrance Skin Care: Research on Consumer Fragrance Preference and Emotional Value	7
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Comparative study on different extraction methods of oil extract from Mentha asiatica Boriss. and optimization of the extraction process by response surface methodology	6

A chemometric approach based on a full factorial design to optimize terpene acylation using natural kaolin as eco‐friendly catalyst	6
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Effect of Hemerocallis essence aroma on brain activity and sleep processes via scalp electroencephalogram	6
Phytochemical diversity within a plant population of Nepeta crassifolia species: A rich source of nepetalactone in Iran	6
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Preparation of temperature‐sensitive fragrance nanocapsules and its controllable release property	6
A new method to predict the content changes of aroma compounds during the aging process of Niulanshan Baijiu using the GM (1,1) gray model	5
Wood and Mint Aroma Interactions During Spirit Oak Cask Maturation: A Sensory Case Study	5
GC characterization and erectogenic enzyme inhibitory effect of essential oils from tangerine and lemon peels: A comparative study	5
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Study on green extraction of limonene from orange peel and cascade catalysis to produce carvol and carvone in deep eutectic solvents	5
Elucidation of Volatile and Morphological Properties of Saffron (Crocus sativus) Flower as Affected by Controlled Drought Stress Induced by Polyethylene Glycol	5
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The Anti‐Inflammatory Activities of Sphagnum palustre L. Ethanol Extract to Control Inflammation in RAW264.7 Cells	4
The effect of different hydrodistillation times on the composition and yield of bergamot (Citrus bergamia Risso) peel essential oil and a comparison of the cold‐pressing method	4
Simultaneous quantification of six flavouring agents in herbal freshness gel toothpaste by gas chromatography	4
Deterpenation techniques of citrus essential oils and the role of oxyterpenes in food industry	4
Response surface methodology for optimization of enzymatic acylation of (R)‐(‒)‐linalool application to essential oils	4
Mechanism of palmitoleic acid oxidation into volatile compounds during heating	4
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Synthesis of Terpenic Esters Using Natural Kaolinite Clay: Thermodynamic, Kinetic and Bioinformatics Studies	4
Combination of metal oxide semiconductor gas sensor array and solid‐phase microextraction gas chromatography–mass spectrometry for odour classification of brewed coffee	4
Influence of processing conditions on the aroma profile of Litopenaeus vannamei by SPME‐GC‐MS	4
Flavour them up! Exploring the challenges of flavoured plant‐based foods	4
Ortho‐ and Retronasal stimulations with specific food odours: Hedonic and familiarity ratings are related to chemosensory pleasure scale (CPS) scores	4
Inhibitory Activity of Cinnamomum cassia Essential Oil on Yersinia enterocolitica. A Challenge Test on Sous‐Vide Cooked Deer Meat	4
Volatile changes associated with fresh‐cut jackfruit during storage	3
Influence of Tea Type and Tea‐Making Utensil Materials on the Sense of Smell and Catechin Content	3
Bioactive Properties and Chemical Compositions of Essential Oils From Three Nepeta L. Species, Two Endemic, Grown in Türkiye	3
Development of a flow‐cell coupled to dynamic SPME technique for automated measurement of fragrance emission from fabric	3
Characterization of the volatile compounds in white radishes under different organic fertilizer treatments by HS‐GC‐IMS with PCA	3
Chemical Composition and Bioactivities of Ferulago setifolia K. Koch. Essential Oil: Antifungal, Insecticidal and Antiproliferative Potential	3
Synthesis and pyrolysis of ethyl maltol ester	3
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Quality control analysis of high‐value agarwood oil by thermogravimetric analysis (TGA)	3
Comparative characterization and sensory significance of volatile compounds in Rosa roxburghii Tratt fruit from five geographic locations in Guizhou, China	3
Comparative Effect of Free Vanillin and Vanillin‐Loaded Nanoemulsion in Airways of Rodents	3
Construction of aroma association network of cooked rice based on gas chromatography–mass spectrometry (GC–MS) and sensory analysis	3
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Characterisation of Lentinus Edodes Chicken Filling Based on Their Flavour Profiles Using SPME‐GC–MS, Electronic Sensory Analysis, and Fuzzy Mathematics	2
Influence of Different Taste Feed Additives on Feed Intake and Growth Performance in Growing Goats	2
A Novel Visualisation Approach for Assessing Flavour Characteristics of Sea Cucumber Intestines Using Chord Diagram	2
Serbian Traditional Spirit Enriched With Yellow Gentian and Saline Wormwood: Volatile Profile and Sensory Traits	2
The effect of long‐chain alkanes on flavour release and olfactory characteristics of rose essential oil	2
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Influence of biotic and abiotic elicitors on artemisinin, quercetin, caffeic acid and essential oil production in Artemisia dracunculus L.	2
Chemical composition and discrimination with volatile profiles of Yongchuan Xiuya green tea with different baking treatments	2
The Evolution of Sensory Science: Expanding the Frontiers of the Flavour and Fragrance Journal	2

Review on heterogeneous catalysts for the synthesis of perfumery chemicals via isomerization, acetalization and hydrogenation	2
Synthesis and pyrolysis of methyl cyclopentenolone succinate diester	2
Quality Difference Analysis Among Soy Whey Produced by Different Processing Methods	1
Identification of aroma compounds in raw and cooked broccoli	1
Sensory preferences for pomegranate arils in Italy: A comparison between different varieties and cultivation sites	1
Debittering and Improving Flavour of Enzymatic Soy Protein Hydrolysate Using the Maillard Reaction of Arabinose	1
QSAR analysis of the partitioning of terpenes and terpenoids into human milk	1
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Exploring the Bioactive Potential of Pinus mugo Turra Essential Oil: Volatile Composition, Antioxidant, Antimicrobial, Antibiofilm and Insecticidal Activities	1
COSMO‐RS as an effective tool for predicting the physicochemical properties of fragrance raw materials	1
Release Characteristics of Fenugreek Polysaccharide‐Lemon Essential Oil Inclusion Compound and Its Application in Cigarette Flavouring	1
Chemical constituents and bioactivities of the essential oils of Magnolia biondii flower buds from three provinces in China	1
Synthesis of (−)‐menthol: Industrial synthesis routes and recent development	1
Mathematical Modelling of In Vitro Cinnamaldehyde Controlled Release via Computational Fluid Dynamic	1
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Biological activity and profiling of Salvia sclarea essential oil obtained by steam and hydrodistillation extraction methods via chemometrics tools	1
Differential characterization of volatile components and aroma sensory properties of different types of Hehong tea (Congou black tea)	1
Potent odorants and sensory characteristics of the soft white cheese “Jben”: Effect of salt content	1
Identification of Floral Fragrance Components in 20 Intersectional Hybrids of Paeonia in Luoyang Region	1
Qualitative and quantitative phytochemicals of essential oils and extracts of Thymbra spicata subsp. spicata L. as a spice for diabetes mellitus	1
Osmanthus fragrance polyurethane/silkfibroin‐based double‐shellmicrocapsules for aromatic leather with sustained release fragrance	1
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Influence of baking conditions and initial flavour load on the evolution of flavours in cookies	1
Comparison of Essential Oils of Schinus molle L. Leaves Growing in Different Regions of Algeria in Terms of Their Chemical Compositions and Various Biological Activities	1
Solid acid HND‐26 as a novel catalyst: Green and sustainable alternatives towards synthesis of benzyl cinnamate	0
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Refinement of flavour substance intake estimates using probability of addition: A proposed method based on sales data	0
Unravelling the Chemical Landscape of Neolitsea pallens Essential Oil: A Comparative Study of Geographical Chemotypes Using t‐SNE and Hierarchical Clustering	0
Research Progress on Embryonic Development, Genetic Regulation and Clinical Management of Congenital Middle Ear Malformations	0
Thermal Behaviour, Smoke Transfer and Antioxidant Analysis of Two Synthesised 2,5‐Dimethyl‐N‐Substituted Pyrrole Leucine Esters	0
MiR‐149‐5p in Tfh Cell‐Derived Exosomes Promotes B Cell Proliferation and Maturation Through the Wnt3a/Axin2 Axis in Allergic Rhinitis	0
Novel approaches for lemon grass essential oil extraction: Ultrasound sonication and sparger‐based microwave assisted extraction as a combined technique	0
Characterisation of the Key Aroma Compounds in Black and Green Betel Nuts and Their Aroma Synergy	0
Study on the Improvement of Cognitive Impairment Induced by Scopolamine in Mice by Forsythia suspensa Essential Oil	0
Different Plant Parts Induce Variances in the Production of Fennel Essential Oil	0
Pistacia lentiscus L. vegetable oil: Physicochemical quality, composition and antibacterial capacity	0
Anatomical and Morphological Characteristics of Salvia pachystachya Trautv. (Lamiaceae) and Phytochemical Profiling and Bioactivities of Its Essential Oils and Extracts	0
Characterizing key aroma‐active compounds of stewed mutton using gas chromatography‐olfactometry‐mass spectrometry coupled with odour activity value	0
Comparison of potent odorants in high‐salt liquid‐state fermentation soy sauce before and after sterilization	0
Characterization of volatile compounds in evening primrose oil after γ‐irradiate	0
Analysis of Volatile Substances Difference in Hazelnut Soy Sauce at Different Fermentation Stages Based on HS‐SMPE‐GC/MS	0
Effects of ultrasound combined with mild heat and potassium sorbate on Pichia membranaefaciens and the quality of soy sauce	0
Essential oil from the leaves of Elsholtzia communis (Collett & Hemsl.) Diels from North East India: Studies on chemical profiling, antimicrobial, cytotoxic and ACE inhibitory activities	0
The effect of propylene glycol addition on the flavour compounds retention of peppermint powders	0
The Impact of Different Manipulations of the Chorda Tympani Nerve on Taste in Endoscopic Ear Surgery	0
Naturally Occurring Monoterpene Glycosides of Plant Origin	0
Silica gel 60 removes bitterness from cold‐press produced grapefruit seed oil by adsorption principle	0
Synthesis and pyrolysis of various novel pyrrole ester fragrance precursors	0
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Application of Multivariate Data Analysis Methods for Rapid Detection and Quantification of Adulterants in Lavender Essential Oil Using Infrared Spectroscopy	0
A Short Glance at the Role of Olfactory Tubercle in Odour Processing	0
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Spray drying encapsulation of essential oils: Insights on various factors affecting the physicochemical properties of the microcapsules	0
Seasonal variation of yield and composition in extracts from immature and mature Eucalyptus bosistoana leaves	0
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Study on the mechanism on synthesis of higher alcohols in Wickerhamomyces anomalus under ethanol stress	0
Isolation and identification of non‐Saccharomyces yeasts and their flavour characteristics while brewing Yinhong plum wine	0
Improvement and Optimisation of Green Ultrasound‐Assisted Extraction for Sinapic Acid Content and Lipase Inhibition From Caucasian Whortleberry (Vaccinium arctostaphylos L.) by Box–Behnken Desi	0
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The evaluation and selection of core materials for microencapsulation: A case study with fragrances	0
Quality by Design Perspectives for Designing Delivery System for Flavour and Fragrance: Current State‐of‐the‐Art and for Future Exploration	0
miR‐124 affects dendritic cells function in CRSwNP by regulating exosomes secretion in nasal mucosal epithelial cells	0
Exploring the Physicochemical, Antioxidant and Sensory Properties of the Flavoured Virgin Olive Oil With Chavir Extract During Storage	0
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Comparative Analysis of Flavour Profile and Aroma Components of Shanxi Aged Vinegar From China	0
Analysis of volatile floral fragrance components of Camellia yuhsienensis Hu by HS‐SPME/GC–MS	0
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Jasminum grandiflorum flowers—Phytochemical complexity and its capture in extracts: a review	0
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Effect of lipid on formation of Maillard and lipid‐Maillard meaty flavour compounds in heated cysteine‐xylose‐methyl linoleate system	0
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Contribution of glycosidically bound compounds to aroma potential of jackfruit (Artocarpus heterophyllus lam)	0
Advances in Preparation of Cyclodextrin‐Based Stimulus‐Responsive Carriers and Their Applications in Delivery of Functional Spices	0
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Evaluation of Yield, Chemical Composition and Antioxidant Capacity of the Essential Oil From Leaves and Fruits (Seed and Bark) of Virola sebifera Aubl. (Myristicaceae)	0
Formulation of Health Boosting Foods by Exploring the Microbial Wealth Harbouring in Ethnic Food System of Indian Himalayas	0
Chemical composition and biological activities of Jamaican Cannabis sativa essential oils as the plant matures	0
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Study on the Pyrolysis Behaviour of Different Types of Tobacco and Their Pyrolytic Aroma Components Distribution Under Stepwise Heating Conditions	0
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The perception of Naturology students from inhaling the pink pepper essential oil (Schinus terebinthifolius Raddi)	0
An insoluble α‐Ketoglutarate salt coated onto an inert high surface area solid support prevents autoxidation of neat citrus oil	0
Maclura Fruit as a Rich Source of Triglycerides and Triterpenes and Valuable Material for Cosmetic Products	0
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Zinc‐mediated efficient and environmentally benign synthesis of salicylate esters	0
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Thermal Release Behaviour of Six Aldehyde Flavours Under Heating Condition	0
A fast and reliable method to quantify neral and geranial (citral) in essential oils using 1H NMR spectroscopy	0
Contribution of aroma‐active compounds to the aroma of Lu'an Guapian tea	0
Fixative effect of 2‐oxo‐2‐phenylacetates in fine fragrance and eau‐de‐toilette applications	0
Identification of aroma‐active components from cultivated agarwood ‘Qi‐Nan’ based on GC‐O‐MS combined with aroma extract dilution analysis	0
Characterization of a sample of Chilean university students in terms of the bitter‐tasting phenotype and genotype and their preferences for basic flavours and associated foods	0
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Study on volatile aroma compounds in donkey broths of different stewing time	0
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Mechanistic Insight Into the Release Kinetics of d‐Limonene From Electrosprayed Alyssum homolocarpum Seed Gum Nanoparticles at Simulated Mouth Conditions	0
Identification of characteristic volatiles of Zhenjiang aromatic vinegar using HS‐SPME‐GC/MS coupled with multivariate analysis	0
Synthesis, odour characteristics, and antibacterial activity of optically active cognac lactones	0
A practical synthesis of 8‐methyldecanal	0
Exogenous ATP Functions in Alleviating the Decrease in Quality of Grape (Vitis vinifera L.) Fruits After Harvest	0
Exploring off‐flavour compounds in soy‐based meats: Mechanisms and removal methods	0
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Applications of Single‐Cell Sequencing in Airway Inflammatory Diseases: Progress and Perspectives	0
Identification of volatile compounds contributing to pennycress aroma	0
Aromatic potential, quality and antioxidant activity of saffron grown in Morocco	0
Collaborative validation of the quantification method for 57 allergens in ready to inject fragrance samples	0
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Identification of novel compounds in rose absolute with gas chromatography/high‐resolution mass spectrometry	0
Quantification of Two Sulfide Compounds in Oleo–Gum‐Resin Supplement of Ferula foetida Using qH NMR and GC–MS Methods	0
Discrimination Among New Vegetative Materials of Passiflora edulis Sims. From Canary Islands by Their Volatile Profile	0
Development and Validation of a Multi‐Omics Model Integrating MR Radiomics and Immune Scores for Prognostic Prediction in Locally Advanced Nasopharyngeal Carcinoma	0
The changes of carvacrol content and essential oil yield of Satureja khuzestanica Jamzad in response to different fertilizer sources	0
Aroma of citral repels mice and exerts antioxidant effects as a functional food	0
Analysis of Volatile Components of Chicken Bone Hydrolysate Maillard Reaction Products With Different Reaction Temperatures and Reaction Times Based on Electronic Nose and GC–MS	0
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Silver Nanoparticles (AgNPs) Act as Nanoelicitors in Melissa officinalis to Enhance the Production of Some Important Phenolic Compounds and Essential Oils	0
Sensory analysis, volatile profiles and antimicrobial properties of Origanum vulgare L. essential oils	0
Preparation, binding behaviours and thermal stability of inclusion complexes between (Z)‐jasmone and acyclic cucurbit[n]urils	0
Catalyst deactivation of cation‐exchange resin in cross‐aldol condensation of acetaldehyde to methyl pentenone	0
Unveiling the Neurocognitive Impact of Food Aroma Molecules on Pleasantness Perception: Insights From EEG and Key Brain LFT Activation	0
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The influence of two yeast strains on fermentation and flavour composition of cider	0
Performance Characterisation and Application of Zein Microcapsules Loaded With Pyrazine Flavour	0
Characterisation of C‐β‐Cyclodextrin‐Thymol Inclusion Complexes as Delivery Systems for Antibacterial and Antioxidant Applications	0
Impact of post‐harvest drying on the volatile flavours of spiny coriander (Eryngium foetidum L.): Emphasis on fatty aldehyde reduction	0
Preparation of tea tree oil nanoemulsion: Characterisation, antibacterial mechanism and evaluation of apoptosis	0
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Can wine quality be predicted by small volatile compounds? A study based on performance of wine show entries and their volatile profiles	0
Strategies for the Diagnosis and Management of Chronic Invasive Fungal Sinusitis Involving the Skull Base or Orbit Based on the Background of Multidisciplinary Team Discussion	0
Aroma release regularities of Rosa damascena from Xuancheng via HS‐GC‐IMS and P&T‐GC–MS	0
Identification and variation of specific volatile compounds during fruit development and postharvest stage in Japanese apricot (Prunus mume Sieb. et Zucc.) fruit	0
Aroma active alkylated pyrazines are produced by Basfia succiniciproducens as by‐products of succinic acid production	0
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Constituents, Antioxidant and Antibacterial Abilities of Essential Oil of Dolichos lablab Flowers and Its Application as Food Preservative	0
Advances in the synthesis and applications of raspberry ketone: A review	0
Characterization of the key odorants of crucian carp soup and flavour improvement by modulated temperature mode in electrical stewpot	0
Unveiling Geographical Variation and Chemotypes of Cupressus torulosa Needle Essential Oil: A Novel Approach Using t‐SNE and HCA	0
An Overview of 3‐Phenylpropyl Acetate: A Multifaceted Fragrance and Flavouring Compound	0
Characterization of important odorants from Persian silk tree flowers, Albizia julibrissin	0
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Construction and application of exclusive flavour fingerprints from fragrant rice based on gas chromatography – ion mobility spectrometry (GC‐IMS)	0
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Synthesis of Esters Using Modified Waste Copper Slag: A Sustainable Approach for Waste Valorisation	0
Simultaneous quantitative and qualitative analysis of three kinds of Jigucao related pharmaceuticals by ultra‐high performance liquid chromatography combined with chemometrics method	0
Isolation and identification of progenitors, glycoconjugates of β‐damascenone precursors, in sweet potato (Ipomoea batatas)	0
Preparation, characterization and properties of linalool and acyclic cucurbit[n]urils inclusion complexes	0
A comparative study of phytochemical investigation and antioxidative activities of six citrus peel species	0
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Dual‐cooled microwave extraction of Foeniculum vulgare essential oil and its chemical composition and antibacterial activity: Comparison with hydrodistillation and conventional microwave	0
Analysis of volatile components in different broken rice by HS‐SPME/GC‐TOFMS	0
Effects of simmering time, salt and sugar addition on the flavour and nutrient release of Morchella soup	0
Effect of glutathione and α‐tocopherol on coriander green fruits essential oil	0
A sensory characterization of some N‐heterocycles in model spirit matrix: Influence of ethanol and several chemical features on aroma perception	0
Optimisation of Essential Oil Extraction of Lindera neesiana From Supercritical Carbon Dioxide Fluid and Comparison to Steam and Simultaneous Distillation Extraction	0
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