Flavour and Fragrance Journal

Article	Citations
Identification of novel compounds in rose absolute with gas chromatography/high‐resolution mass spectrometry	46
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Enzymatic reactions towards aldehydes: An overview	29
Mechanism of palmitoleic acid oxidation into volatile compounds during heating	25
Analysis of volatile components in different broken rice by HS‐SPME/GC‐TOFMS	20
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Study on coffee flavour of various pour‐over brews	15
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Response surface methodology for optimization of enzymatic acylation of (R)‐(‒)‐linalool application to essential oils	10
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Sensory evaluation of axillary odour samples of younger and older adults by a trained panel	9
Lipoxygenase‐catalysed co‐oxidation for sustained production of oxyfunctionalized terpenoids	9
The Anti‐Inflammatory Activities of Sphagnum palustre L. Ethanol Extract to Control Inflammation in RAW264.7 Cells	9
Simultaneous quantification of six flavouring agents in herbal freshness gel toothpaste by gas chromatography	9
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Characterization of volatile compounds in evening primrose oil after γ‐irradiate	7
Sensory preferences for pomegranate arils in Italy: A comparison between different varieties and cultivation sites	7
Identification of Floral Fragrance Components in 20 Intersectional Hybrids of Paeonia in Luoyang Region	6
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	6
Debittering and Improving Flavour of Enzymatic Soy Protein Hydrolysate Using the Maillard Reaction of Arabinose	6
Advances in the synthesis and applications of raspberry ketone: A review	6
Emotional profiles elicited from orthonasal and retronasal perceptions of food (fruit) and non‐food (floral) aromas	6

Enhancing Electronic Nose Performance for Differentiating Civet and Non‐Civet Roasted Bean Coffee Using Polynomial Feature Extraction Methods	6
Potent odorants and sensory characteristics of the soft white cheese “Jben”: Effect of salt content	6
Identification of aroma compounds in raw and cooked broccoli	5
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Design, synthesis, olfactory evaluation and molecular docking study of Isoxazoline carboxylate derivatives as fragrance molecules	5
Identification and variation of specific volatile compounds during fruit development and postharvest stage in Japanese apricot (Prunus mume Sieb. et Zucc.) fruit	5
Osmanthus fragrance polyurethane/silkfibroin‐based double‐shellmicrocapsules for aromatic leather with sustained release fragrance	5
Flavour them up! Exploring the challenges of flavoured plant‐based foods	4
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Effects of ultrasound combined with mild heat and potassium sorbate on Pichia membranaefaciens and the quality of soy sauce	4
The effect of propylene glycol addition on the flavour compounds retention of peppermint powders	4
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Aromatic potential, quality and antioxidant activity of saffron grown in Morocco	4
The evaluation and selection of core materials for microencapsulation: A case study with fragrances	4
Influence of processing conditions on the aroma profile of Litopenaeus vannamei by SPME‐GC‐MS	4
Fixative effect of 2‐oxo‐2‐phenylacetates in fine fragrance and eau‐de‐toilette applications	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
Chemical Composition and Bioactivities of Ferulago setifolia K. Koch. Essential Oil: Antifungal, Insecticidal and Antiproliferative Potential	4
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Exploring off‐flavour compounds in soy‐based meats: Mechanisms and removal methods	4
Preparation, binding behaviours and thermal stability of inclusion complexes between (Z)‐jasmone and acyclic cucurbit[n]urils	4
A fast and reliable method to quantify neral and geranial (citral) in essential oils using 1H NMR spectroscopy	4
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	4
One‐pot synthesis of phenylacetaldehyde from styrene via metal oxide catalysed oxidation in presence of cumene hydroperoxide	4
Volatile changes associated with fresh‐cut jackfruit during storage	3
A practical synthesis of 8‐methyldecanal	3
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Isolation and identification of non‐Saccharomyces yeasts and their flavour characteristics while brewing Yinhong plum wine	3
Influence of in‐amphorae vinification on the molecular profile of Sangiovese and Cabernet Franc	3
Construction of aroma association network of cooked rice based on gas chromatography–mass spectrometry (GC–MS) and sensory analysis	3
Study on the Improvement of Cognitive Impairment Induced by Scopolamine in Mice by Forsythia suspensa Essential Oil	3
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Synthesis and pyrolysis of various novel pyrrole ester fragrance precursors	3
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Comparative Effect of Free Vanillin and Vanillin‐Loaded Nanoemulsion in Airways of Rodents	2
Unveiling Geographical Variation and Chemotypes of Cupressus torulosa Needle Essential Oil: A Novel Approach Using t‐SNE and HCA	2
Research Progress on Embryonic Development, Genetic Regulation and Clinical Management of Congenital Middle Ear Malformations	2
Naturally Occurring Monoterpene Glycosides of Plant Origin	2
MiR‐149‐5p in Tfh Cell‐Derived Exosomes Promotes B Cell Proliferation and Maturation Through the Wnt3a/Axin2 Axis in Allergic Rhinitis	2
Release Characteristics of Fenugreek Polysaccharide‐Lemon Essential Oil Inclusion Compound and Its Application in Cigarette Flavouring	2
Comparative characterization and sensory significance of volatile compounds in Rosa roxburghii Tratt fruit from five geographic locations in Guizhou, China	2
Constituents, Antioxidant and Antibacterial Abilities of Essential Oil of Dolichos lablab Flowers and Its Application as Food Preservative	2
Application of Multivariate Data Analysis Methods for Rapid Detection and Quantification of Adulterants in Lavender Essential Oil Using Infrared Spectroscopy	2
COSMO‐RS as an effective tool for predicting the physicochemical properties of fragrance raw materials	2
Simultaneous quantitative and qualitative analysis of three kinds of Jigucao related pharmaceuticals by ultra‐high performance liquid chromatography combined with chemometrics method	2
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Thermal Decomposition Kinetics Analysis and Its Application to Cigarette Flavouring of Methyl Cyclopentenolone Succinate Menthol Diester	2
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Aroma release regularities of Rosa damascena from Xuancheng via HS‐GC‐IMS and P&T‐GC–MS	1
Novel approaches for lemon grass essential oil extraction: Ultrasound sonication and sparger‐based microwave assisted extraction as a combined technique	1
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Development of antibacterial textiles by cyclodextrin inclusion complexes of volatile thyme active agents	1
Exploring the Bioactive Potential of Pinus mugo Turra Essential Oil: Volatile Composition, Antioxidant, Antimicrobial, Antibiofilm and Insecticidal Activities	1
Synthesis and pyrolysis of ethyl maltol ester	1
Quality Difference Analysis Among Soy Whey Produced by Different Processing Methods	1
Effect of glutathione and α‐tocopherol on coriander green fruits essential oil	1
Characterization of the key odorants of crucian carp soup and flavour improvement by modulated temperature mode in electrical stewpot	1
Sensory analysis, volatile profiles and antimicrobial properties of Origanum vulgare L. essential oils	1
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Synthesis of (−)‐menthol: Industrial synthesis routes and recent development	1
The changes of carvacrol content and essential oil yield of Satureja khuzestanica Jamzad in response to different fertilizer sources	1
Characterization of important odorants from Persian silk tree flowers, Albizia julibrissin	1
Contribution of aroma‐active compounds to the aroma of Lu'an Guapian tea	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
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QSAR analysis of the partitioning of terpenes and terpenoids into human milk	1
Discrimination Among New Vegetative Materials of Passiflora edulis Sims. From Canary Islands by Their Volatile Profile	1
Study on volatile aroma compounds in donkey broths of different stewing time	1
Chemical composition and biological activities of essential oils from Calendula officinalis L. flowers and leaves	1
Quality by Design Perspectives for Designing Delivery System for Flavour and Fragrance: Current State‐of‐the‐Art and for Future Exploration	0
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Oral irritation in patients with chemosensory dysfunction	0
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Wood and Mint Aroma Interactions During Spirit Oak Cask Maturation: A Sensory Case Study	0
miR‐124 affects dendritic cells function in CRSwNP by regulating exosomes secretion in nasal mucosal epithelial cells	0
A preliminary study on the effect of gender‐matched odours on the evaluation of emotional, cognitive and aesthetic characteristics of faces	0
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A sensory characterization of some N‐heterocycles in model spirit matrix: Influence of ethanol and several chemical features on aroma perception	0
Comparative Analysis of Flavour Profile and Aroma Components of Shanxi Aged Vinegar From China	0
Application of therate‐all‐that‐applymethod to explore the perception of flavours provided by e‐cigarettes: Importance of 1.3‐propanediol	0
Chemometrics‐Based Aroma Profiling Reveals Changes in Citrus limon L. Peels During Drying: Advances in Monitoring Lemon Essence	0
Applications of Single‐Cell Sequencing in Airway Inflammatory Diseases: Progress and Perspectives	0
Quantification of Two Sulfide Compounds in Oleo–Gum‐Resin Supplement of Ferula foetida Using qH NMR and GC–MS Methods	0
Thermal Release Behaviour of Six Aldehyde Flavours Under Heating Condition	0
Silica gel 60 removes bitterness from cold‐press produced grapefruit seed oil by adsorption principle	0
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The effect of long‐chain alkanes on flavour release and olfactory characteristics of rose essential oil	0
Characterisation of C‐β‐Cyclodextrin‐Thymol Inclusion Complexes as Delivery Systems for Antibacterial and Antioxidant Applications	0
Preparation of temperature‐sensitive fragrance nanocapsules and its controllable release property	0
Quality control analysis of high‐value agarwood oil by thermogravimetric analysis (TGA)	0
Unveiling the Neurocognitive Impact of Food Aroma Molecules on Pleasantness Perception: Insights From EEG and Key Brain LFT Activation	0
Ortho‐ and Retronasal stimulations with specific food odours: Hedonic and familiarity ratings are related to chemosensory pleasure scale (CPS) scores	0
New thermal releaser of menthol: Cellulose acetate film covered amorphous silica	0
Isolation and identification of progenitors, glycoconjugates of β‐damascenone precursors, in sweet potato (Ipomoea batatas)	0
Zinc‐mediated efficient and environmentally benign synthesis of salicylate esters	0
Deterpenation techniques of citrus essential oils and the role of oxyterpenes in food industry	0
Chemical composition and discrimination with volatile profiles of Yongchuan Xiuya green tea with different baking treatments	0
Fragrance Skin Care: Research on Consumer Fragrance Preference and Emotional Value	0
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	0
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An Overview of 3‐Phenylpropyl Acetate: A Multifaceted Fragrance and Flavouring Compound	0
Effect of lipid on formation of Maillard and lipid‐Maillard meaty flavour compounds in heated cysteine‐xylose‐methyl linoleate system	0
Differential characterization of volatile components and aroma sensory properties of different types of Hehong tea (Congou black tea)	0
Thermal Behaviour, Smoke Transfer and Antioxidant Analysis of Two Synthesised 2,5‐Dimethyl‐N‐Substituted Pyrrole Leucine Esters	0
Synthesis of Esters Using Modified Waste Copper Slag: A Sustainable Approach for Waste Valorisation	0
An insoluble α‐Ketoglutarate salt coated onto an inert high surface area solid support prevents autoxidation of neat citrus oil	0
Pistacia lentiscus L. vegetable oil: Physicochemical quality, composition and antibacterial capacity	0
Impact of post‐harvest drying on the volatile flavours of spiny coriander (Eryngium foetidum L.): Emphasis on fatty aldehyde reduction	0
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A comparative study of phytochemical investigation and antioxidative activities of six citrus peel species	0
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Chemical composition and biological activities of Jamaican Cannabis sativa essential oils as the plant matures	0
The Evolution of Sensory Science: Expanding the Frontiers of the Flavour and Fragrance Journal	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
Study on green extraction of limonene from orange peel and cascade catalysis to produce carvol and carvone in deep eutectic solvents	0
Characteristic of aroma components and antioxidant activity of essential oil from Ocimum tenuiflorum leaves	0
GC characterization and erectogenic enzyme inhibitory effect of essential oils from tangerine and lemon peels: A comparative study	0
Elucidation of Volatile and Morphological Properties of Saffron (Crocus sativus) Flower as Affected by Controlled Drought Stress Induced by Polyethylene Glycol	0
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A Novel Visualisation Approach for Assessing Flavour Characteristics of Sea Cucumber Intestines Using Chord Diagram	0
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Analysis of hygroscopicity and pyrolysis behaviour of propanediol esters synthesized by the enzymatic method	0
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Exploring the Physicochemical, Antioxidant and Sensory Properties of the Flavoured Virgin Olive Oil With Chavir Extract During Storage	0
Characterisation of the Key Aroma Compounds in Black and Green Betel Nuts and Their Aroma Synergy	0
Analysis of volatile floral fragrance components of Camellia yuhsienensis Hu by HS‐SPME/GC–MS	0
Review on heterogeneous catalysts for the synthesis of perfumery chemicals via isomerization, acetalization and hydrogenation	0
Serbian Traditional Spirit Enriched With Yellow Gentian and Saline Wormwood: Volatile Profile and Sensory Traits	0
The perception of Naturology students from inhaling the pink pepper essential oil (Schinus terebinthifolius Raddi)	0
Preparation of tea tree oil nanoemulsion: Characterisation, antibacterial mechanism and evaluation of apoptosis	0
Characterization of the volatile compounds in white radishes under different organic fertilizer treatments by HS‐GC‐IMS with PCA	0
The Impact of Different Manipulations of the Chorda Tympani Nerve on Taste in Endoscopic Ear Surgery	0
Spray drying encapsulation of essential oils: Insights on various factors affecting the physicochemical properties of the microcapsules	0
Characterizing key aroma‐active compounds of stewed mutton using gas chromatography‐olfactometry‐mass spectrometry coupled with odour activity value	0
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Preparation, characterization and properties of linalool and acyclic cucurbit[n]urils inclusion complexes	0
Study on the Pyrolysis Behaviour of Different Types of Tobacco and Their Pyrolytic Aroma Components Distribution Under Stepwise Heating Conditions	0
Development of a flow‐cell coupled to dynamic SPME technique for automated measurement of fragrance emission from fabric	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
Refinement of flavour substance intake estimates using probability of addition: A proposed method based on sales data	0
A chemometric approach based on a full factorial design to optimize terpene acylation using natural kaolin as eco‐friendly catalyst	0
Comparison of potent odorants in high‐salt liquid‐state fermentation soy sauce before and after sterilization	0
Identification of volatile compounds contributing to pennycress aroma	0
Identification of characteristic volatiles of Zhenjiang aromatic vinegar using HS‐SPME‐GC/MS coupled with multivariate analysis	0
Phytochemical diversity within a plant population of Nepeta crassifolia species: A rich source of nepetalactone in Iran	0
Performance Characterisation and Application of Zein Microcapsules Loaded With Pyrazine Flavour	0
Study on the mechanism on synthesis of higher alcohols in Wickerhamomyces anomalus under ethanol stress	0
Mechanistic Insight Into the Release Kinetics of d‐Limonene From Electrosprayed Alyssum homolocarpum Seed Gum Nanoparticles at Simulated Mouth Conditions	0
Comparative study on different extraction methods of oil extract from Mentha asiatica Boriss. and optimization of the extraction process by response surface methodology	0
Seasonal variation of yield and composition in extracts from immature and mature Eucalyptus bosistoana leaves	0
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Effects of simmering time, salt and sugar addition on the flavour and nutrient release of Morchella soup	0
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	0
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Influence of biotic and abiotic elicitors on artemisinin, quercetin, caffeic acid and essential oil production in Artemisia dracunculus L.	0
Collaborative validation of the quantification method for 57 allergens in ready to inject fragrance samples	0
Qualitative and quantitative phytochemicals of essential oils and extracts of Thymbra spicata subsp. spicata L. as a spice for diabetes mellitus	0
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Synthesis and pyrolysis of methyl cyclopentenolone succinate diester	0
Influence of Different Taste Feed Additives on Feed Intake and Growth Performance in Growing Goats	0
Catalyst deactivation of cation‐exchange resin in cross‐aldol condensation of acetaldehyde to methyl pentenone	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
Different Plant Parts Induce Variances in the Production of Fennel Essential Oil	0
Aroma of citral repels mice and exerts antioxidant effects as a functional food	0
Effect of Hemerocallis essence aroma on brain activity and sleep processes via scalp electroencephalogram	0
Influence of baking conditions and initial flavour load on the evolution of flavours in cookies	0
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Formulation of Health Boosting Foods by Exploring the Microbial Wealth Harbouring in Ethnic Food System of Indian Himalayas	0
Characterisation of Lentinus Edodes Chicken Filling Based on Their Flavour Profiles Using SPME‐GC–MS, Electronic Sensory Analysis, and Fuzzy Mathematics	0
Synthesis and odour perception of a series of highly substituted cyclohexane derivatives	0
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Development and Validation of a Multi‐Omics Model Integrating MR Radiomics and Immune Scores for Prognostic Prediction in Locally Advanced Nasopharyngeal Carcinoma	0
Contribution of glycosidically bound compounds to aroma potential of jackfruit (Artocarpus heterophyllus lam)	0
Analysis of Volatile Substances Difference in Hazelnut Soy Sauce at Different Fermentation Stages Based on HS‐SMPE‐GC/MS	0
Identification of aroma‐active components from cultivated agarwood ‘Qi‐Nan’ based on GC‐O‐MS combined with aroma extract dilution analysis	0
Mathematical Modelling of In Vitro Cinnamaldehyde Controlled Release via Computational Fluid Dynamic	0
Chemical constituents and bioactivities of the essential oils of Magnolia biondii flower buds from three provinces in China	0
Combination of metal oxide semiconductor gas sensor array and solid‐phase microextraction gas chromatography–mass spectrometry for odour classification of brewed coffee	0
The influence of two yeast strains on fermentation and flavour composition of cider	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
Jasminum grandiflorum flowers—Phytochemical complexity and its capture in extracts: a review	0
Exogenous ATP Functions in Alleviating the Decrease in Quality of Grape (Vitis vinifera L.) Fruits After Harvest	0
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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
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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Construction and application of exclusive flavour fingerprints from fragrant rice based on gas chromatography – ion mobility spectrometry (GC‐IMS)	0
Aroma active alkylated pyrazines are produced by Basfia succiniciproducens as by‐products of succinic acid production	0
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Solid acid HND‐26 as a novel catalyst: Green and sustainable alternatives towards synthesis of benzyl cinnamate	0
Can wine quality be predicted by small volatile compounds? A study based on performance of wine show entries and their volatile profiles	0
Synthesis, odour characteristics, and antibacterial activity of optically active cognac lactones	0
A Short Glance at the Role of Olfactory Tubercle in Odour Processing	0
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