OOIR: Observatory of International Research

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 2021-04-01 to 2025-04-01.)

Article	Citations
Identification of novel compounds in rose absolute with gas chromatography/high‐resolution mass spectrometry	46
	38
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
	16
Study on coffee flavour of various pour‐over brews	15
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Issue Information	12
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Response surface methodology for optimization of enzymatic acylation of (R)‐(‒)‐linalool application to essential oils	10
	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
	8
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
Osmanthus fragrance polyurethane/silkfibroin‐based double‐shellmicrocapsules for aromatic leather with sustained release fragrance	5
Identification of aroma compounds in raw and cooked broccoli	5
	5
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
One‐pot synthesis of phenylacetaldehyde from styrene via metal oxide catalysed oxidation in presence of cumene hydroperoxide	4
Flavour them up! Exploring the challenges of flavoured plant‐based foods	4
	4
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
	4
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
	4
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
Volatile changes associated with fresh‐cut jackfruit during storage	3
A practical synthesis of 8‐methyldecanal	3
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	3
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
	3
Synthesis and pyrolysis of various novel pyrrole ester fragrance precursors	3
	3
Issue Information	3