Flavour and Fragrance Journal

Papers
(The TQCC of Flavour and Fragrance Journal is 3. The table below lists those papers that are above that threshold based on CrossRef citation counts [max. 250 papers]. The publications cover those that have been published in the past four years, i.e., from 2021-01-01 to 2025-01-01.)
ArticleCitations
Identification of novel compounds in rose absolute with gas chromatography/high‐resolution mass spectrometry35
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Analysis of volatile components in different broken rice by HS‐SPME/GC‐TOFMS26
Issue Information18
Response surface methodology for optimization of enzymatic acylation of (R)‐(‒)‐linalool application to essential oils17
Issue Information17
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Study on coffee flavour of various pour‐over brews13
Cover image13
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Lipoxygenase‐catalysed co‐oxidation for sustained production of oxyfunctionalized terpenoids11
Flavour them up! Exploring the challenges of flavoured plant‐based foods10
Issue Information10
Characterization of volatile compounds in evening primrose oil after γ‐irradiate9
Sensory preferences for pomegranate arils in Italy: A comparison between different varieties and cultivation sites9
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One‐pot synthesis of phenylacetaldehyde from styrene via metal oxide catalysed oxidation in presence of cumene hydroperoxide9
Methyl jasmonate application and flowering stage affect scent emission of Styrax japonicus8
Effect of polyamine on growth, intermediates and 2‐acetyl‐1‐pyrroline formation by Aspergillus awamori8
Enzymatic reactions towards aldehydes: An overview8
Emotional profiles elicited from orthonasal and retronasal perceptions of food (fruit) and non‐food (floral) aromas7
Sensory evaluation of axillary odour samples of younger and older adults by a trained panel7
A fast and reliable method to quantify neral and geranial (citral) in essential oils using 1H NMR spectroscopy7
Simultaneous quantification of six flavouring agents in herbal freshness gel toothpaste by gas chromatography6
Mechanism of palmitoleic acid oxidation into volatile compounds during heating6
Fixative effect of 2‐oxo‐2‐phenylacetates in fine fragrance and eau‐de‐toilette applications6
The evaluation and selection of core materials for microencapsulation: A case study with fragrances5
The effect of propylene glycol addition on the flavour compounds retention of peppermint powders5
Osmanthus fragrance polyurethane/silkfibroin‐based double‐shellmicrocapsules for aromatic leather with sustained release fragrance5
Advances in the synthesis and applications of raspberry ketone: A review5
Aromatic potential, quality and antioxidant activity of saffron grown in Morocco5
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Potent odorants and sensory characteristics of the soft white cheese “Jben”: Effect of salt content4
Identification of Floral Fragrance Components in 20 Intersectional Hybrids of Paeonia in Luoyang Region4
Identification and variation of specific volatile compounds during fruit development and postharvest stage in Japanese apricot (Prunus mume Sieb. et Zucc.) fruit4
Chemical composition and biological activities of essential oils from Calendula officinalis L. flowers and leaves4
Enhancing Electronic Nose Performance for Differentiating Civet and Non‐Civet Roasted Bean Coffee Using Polynomial Feature Extraction Methods4
Preparation, binding behaviours and thermal stability of inclusion complexes between (Z)‐jasmone and acyclic cucurbit[n]urils4
Identification of aroma compounds in raw and cooked broccoli4
Strategies for the Diagnosis and Management of Chronic Invasive Fungal Sinusitis Involving the Skull Base or Orbit Based on the Background of Multidisciplinary Team Discussion4
Design, synthesis, olfactory evaluation and molecular docking study of Isoxazoline carboxylate derivatives as fragrance molecules4
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 method4
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Exploring off‐flavour compounds in soy‐based meats: Mechanisms and removal methods4
Effects of ultrasound combined with mild heat and potassium sorbate on Pichia membranaefaciens and the quality of soy sauce4
Influence of processing conditions on the aroma profile of Litopenaeus vannamei by SPME‐GC‐MS4
Debittering and Improving Flavour of Enzymatic Soy Protein Hydrolysate Using the Maillard Reaction of Arabinose4
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Volatile changes associated with fresh‐cut jackfruit during storage3
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Synthesis and pyrolysis of various novel pyrrole ester fragrance precursors3
A practical synthesis of 8‐methyldecanal3
Study on volatile aroma compounds in donkey broths of different stewing time3
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Issue Information3
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 foods3
Characterization of important odorants from Persian silk tree flowers, Albizia julibrissin3
Contribution of aroma‐active compounds to the aroma of Lu'an Guapian tea3
Construction of aroma association network of cooked rice based on gas chromatography–mass spectrometry (GC–MS) and sensory analysis3
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