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 2021-06-01 to 2025-06-01.)
ArticleCitations
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Enhancing Electronic Nose Performance for Differentiating Civet and Non‐Civet Roasted Bean Coffee Using Polynomial Feature Extraction Methods25
Lipoxygenase‐catalysed co‐oxidation for sustained production of oxyfunctionalized terpenoids20
Sensory evaluation of axillary odour samples of younger and older adults by a trained panel18
Enzymatic reactions towards aldehydes: An overview17
One‐pot synthesis of phenylacetaldehyde from styrene via metal oxide catalysed oxidation in presence of cumene hydroperoxide15
Design, synthesis, olfactory evaluation and molecular docking study of Isoxazoline carboxylate derivatives as fragrance molecules13
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Study on coffee flavour of various pour‐over brews12
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Thermal Decomposition Kinetics Analysis and Its Application to Cigarette Flavouring of Methyl Cyclopentenolone Succinate Menthol Diester11
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Influence of in‐amphorae vinification on the molecular profile of Sangiovese and Cabernet Franc10
Synthesis and odour perception of a series of highly substituted cyclohexane derivatives10
Chemometrics‐Based Aroma Profiling Reveals Changes in Citrus limon L. Peels During Drying: Advances in Monitoring Lemon Essence10
Development of antibacterial textiles by cyclodextrin inclusion complexes of volatile thyme active agents9
Analysis of hygroscopicity and pyrolysis behaviour of propanediol esters synthesized by the enzymatic method9
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Characteristic of aroma components and antioxidant activity of essential oil from Ocimum tenuiflorum leaves8
Fragrance Skin Care: Research on Consumer Fragrance Preference and Emotional Value8
Issue Information8
Preparation of temperature‐sensitive fragrance nanocapsules and its controllable release property7
A chemometric approach based on a full factorial design to optimize terpene acylation using natural kaolin as eco‐friendly catalyst7
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Application of therate‐all‐that‐applymethod to explore the perception of flavours provided by e‐cigarettes: Importance of 1.3‐propanediol7
Effect of Hemerocallis essence aroma on brain activity and sleep processes via scalp electroencephalogram7
Study on green extraction of limonene from orange peel and cascade catalysis to produce carvol and carvone in deep eutectic solvents6
A new method to predict the content changes of aroma compounds during the aging process of Niulanshan Baijiu using the GM (1,1) gray model6
Issue Information6
Issue Information6
Elucidation of Volatile and Morphological Properties of Saffron (Crocus sativus) Flower as Affected by Controlled Drought Stress Induced by Polyethylene Glycol6
Phytochemical diversity within a plant population of Nepeta crassifolia species: A rich source of nepetalactone in Iran6
Good/Bad Quantitative Mode Screening and Application for Characteristic Components of Tobacco Source5
Inhibitory Activity of Cinnamomum cassia Essential Oil on Yersinia enterocolitica. A Challenge Test on Sous‐Vide Cooked Deer Meat5
GC characterization and erectogenic enzyme inhibitory effect of essential oils from tangerine and lemon peels: A comparative study5
Wood and Mint Aroma Interactions During Spirit Oak Cask Maturation: A Sensory Case Study5
Issue Information5
Deterpenation techniques of citrus essential oils and the role of oxyterpenes in food industry5
Combination of metal oxide semiconductor gas sensor array and solid‐phase microextraction gas chromatography–mass spectrometry for odour classification of brewed coffee5
Comparative study on different extraction methods of oil extract from Mentha asiatica Boriss. and optimization of the extraction process by response surface methodology5
Synthesis of Terpenic Esters Using Natural Kaolinite Clay: Thermodynamic, Kinetic and Bioinformatics Studies5
Ortho‐ and Retronasal stimulations with specific food odours: Hedonic and familiarity ratings are related to chemosensory pleasure scale (CPS) scores5
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Flavour them up! Exploring the challenges of flavoured plant‐based foods4
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
Comparative characterization and sensory significance of volatile compounds in Rosa roxburghii Tratt fruit from five geographic locations in Guizhou, China4
Bioactive Properties and Chemical Compositions of Essential Oils From Three Nepeta L. Species, Two Endemic, Grown in Türkiye4
Issue Information4
Response surface methodology for optimization of enzymatic acylation of (R)‐(‒)‐linalool application to essential oils4
Mechanism of palmitoleic acid oxidation into volatile compounds during heating4
Comparative Effect of Free Vanillin and Vanillin‐Loaded Nanoemulsion in Airways of Rodents4
Volatile changes associated with fresh‐cut jackfruit during storage4
The Anti‐Inflammatory Activities of Sphagnum palustre L. Ethanol Extract to Control Inflammation in RAW264.7 Cells4
Influence of processing conditions on the aroma profile of Litopenaeus vannamei by SPME‐GC‐MS4
Chemical Composition and Bioactivities of Ferulago setifolia K. Koch. Essential Oil: Antifungal, Insecticidal and Antiproliferative Potential4
Influence of Tea Type and Tea‐Making Utensil Materials on the Sense of Smell and Catechin Content4
Simultaneous quantification of six flavouring agents in herbal freshness gel toothpaste by gas chromatography4
Synthesis and pyrolysis of ethyl maltol ester3
Quality control analysis of high‐value agarwood oil by thermogravimetric analysis (TGA)3
Development of a flow‐cell coupled to dynamic SPME technique for automated measurement of fragrance emission from fabric3
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Influence of Different Taste Feed Additives on Feed Intake and Growth Performance in Growing Goats3
Issue Information3
Characterization of the volatile compounds in white radishes under different organic fertilizer treatments by HS‐GC‐IMS with PCA3
Construction of aroma association network of cooked rice based on gas chromatography–mass spectrometry (GC–MS) and sensory analysis3
Characterisation of Lentinus Edodes Chicken Filling Based on Their Flavour Profiles Using SPME‐GC–MS, Electronic Sensory Analysis, and Fuzzy Mathematics3
The effect of long‐chain alkanes on flavour release and olfactory characteristics of rose essential oil3
Issue Information3
Issue Information3
Review on heterogeneous catalysts for the synthesis of perfumery chemicals via isomerization, acetalization and hydrogenation3
The Evolution of Sensory Science: Expanding the Frontiers of the Flavour and Fragrance Journal3
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