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Identification of flavour and fragrance constituents
Author(s) -
Bicchi Carlo,
Chaintreau Alain,
Joulain Daniel
Publication year - 2018
Publication title -
flavour and fragrance journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.393
H-Index - 70
eISSN - 1099-1026
pISSN - 0882-5734
DOI - 10.1002/ffj.3445
Subject(s) - flavour , chemistry , flavor , identification (biology) , ionone , statement (logic) , food science , organic chemistry , botany , political science , law , biology
The present recommendations describe the criteria required for a publication in Flavour and Fragrance Journal to identify the volatile and non‐volatile constituents of flavours, fragrances, extracts, and essential oils. Notably, the journal has adopted the ‘Statement on the identification in nature of flavouring substances’ made by the International Organization of the Flavor Industry ( IOFI ).[1][, 2006]