Flavours and Fragrances
A section of Molecules (ISSN 1420-3049).
Section Information
The Flavours and Fragrances section of the journal Molecules publishes research articles, communications and reviews on various aspects of flavour and fragrance compounds. This section focuses on chemistry, biochemistry, biotechnology, biogeneration, perception and analysis of flavour molecules. It is open for novel approaches such as flavouromics, sensomics or food volatilomics. The Flavours and Fragrances section also welcomes research on food volatile/flavour compounds formed in raw materials, technological processes and during storage. To assure the high scientific standard of manuscripts special attention will be paid to the quality of analytical techniques used.
The following topics are within the scope of this section:
- Sampling and sample preparation strategies for analysis of flavour/fragrance/volatile compounds
- Developments in separation and detection of volatile/flavour compounds (chromatographic and hyphenated techniques, machine olfaction, chromatography–olfactometry)
- Determination of compounds responsible for food aroma and taste (key odorants, key tastants)
- Essential oils
- Microbial flavours/volatiles
- Chirality of sensory active molecules
- “Omics” approaches in flavour research
Editorial Board
Topical Advisory Panel
Special Issues
Following special issues within this section are currently open for submissions:
- Last Advances in Cosmetics and Personal Care Products Analysis, 2nd Edition (Deadline: 30 November 2023)
- Challenges in Food Flavor and Volatile Compounds Analysis (Deadline: 30 November 2023)
- Recent Advances in Flavors and Fragrances in Chemistry (Deadline: 30 November 2023)
- Featured Papers on Bioactive Flavour and Fragrance Compounds 2023 (Deadline: 31 December 2023)
- Tea Processing and Flavor Research (Deadline: 31 December 2024)
Topical Collection
Following topical collection within this section is currently open for submissions:
