Flavour And Fragrance Journal SCIE

國(guó)際簡(jiǎn)稱：FLAVOUR FRAG J 參考譯名：香精香料雜志

主要研究方向：工程技術(shù)-食品科技非預(yù)警期刊審稿周期：較慢,18-36周

《香精香料雜志》(Flavour And Fragrance Journal)是一本由John Wiley and Sons Ltd出版的以工程技術(shù)-食品科技為研究特色的國(guó)際期刊，發(fā)表該領(lǐng)域相關(guān)的原創(chuàng)研究文章、評(píng)論文章和綜述文章，及時(shí)報(bào)道該領(lǐng)域相關(guān)理論、實(shí)踐和應(yīng)用學(xué)科的最新發(fā)現(xiàn)，旨在促進(jìn)該學(xué)科領(lǐng)域科學(xué)信息的快速交流。該期刊是一本未開(kāi)放期刊，近三年沒(méi)有被列入預(yù)警名單。

3區(qū) 中科院分區(qū)
Q3 JCR分區(qū)
46 年發(fā)文量
2.1 IF影響因子
未開(kāi)放 是否OA
62 H-index
1985 創(chuàng)刊年份
Bimonthly 出版周期
English 出版語(yǔ)言

Flavour and Fragrance Journal publishes original research articles, reviews and special reports on all aspects of flavour and fragrance. Its high scientific standards and international character is ensured by a strict refereeing system and an editorial team representing the multidisciplinary expertise of our field of research. Because analysis is the matter of many submissions and supports the data used in many other domains, a special attention is placed on the quality of analytical techniques. All natural or synthetic products eliciting or influencing a sensory stimulus related to gustation or olfaction are eligible for publication in the Journal. Eligible as well are the techniques related to their preparation, characterization and safety. This notably involves analytical and sensory analysis, physical chemistry, modeling, microbiology – antimicrobial properties, biology, chemosensory perception and legislation.

The overall aim is to produce a journal of the highest quality which provides a scientific forum for academia as well as for industry on all aspects of flavors, fragrances and related materials, and which is valued by readers and contributors alike.

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Flavour And Fragrance Journal期刊信息

ISSN：0882-5734
出版語(yǔ)言：English
是否OA：未開(kāi)放
E-ISSN：1099-1026
出版地區(qū)：ENGLAND
是否預(yù)警：否
出版商：John Wiley and Sons Ltd
出版周期：Bimonthly
創(chuàng)刊時(shí)間：1985
開(kāi)源占比：0.0427
Gold OA文章占比：8.93%
OA被引用占比：0.1254...
出版國(guó)人文章占比：0.17
出版撤稿占比：0
研究類文章占比：93.48%

Flavour And Fragrance Journal CiteScore評(píng)價(jià)數(shù)據(jù)（2024年最新版）

CiteScore

SJR

SNIP

CiteScore 指數(shù)

0.445

0.838

學(xué)科類別	分區(qū)	排名	百分位
大類：Agricultural and Biological Sciences 小類：Food Science	Q1	94 / 389	75%
大類：Agricultural and Biological Sciences 小類：General Chemistry	Q2	115 / 408	71%

名詞解釋：CiteScore 是衡量期刊所發(fā)表文獻(xiàn)的平均受引用次數(shù)，是在 Scopus 中衡量期刊影響力的另一個(gè)指標(biāo)。當(dāng)年CiteScore 的計(jì)算依據(jù)是期刊最近4年（含計(jì)算年度）的被引次數(shù)除以該期刊近四年發(fā)表的文獻(xiàn)數(shù)。例如，2022年的 CiteScore 計(jì)算方法為：2022年的 CiteScore =2019-2022年收到的對(duì)2019-2022年發(fā)表的文件的引用數(shù)量÷2019-2022年發(fā)布的文獻(xiàn)數(shù)量注：文獻(xiàn)類型包括：文章、評(píng)論、會(huì)議論文、書(shū)籍章節(jié)和數(shù)據(jù)論文。

Flavour And Fragrance Journal中科院評(píng)價(jià)數(shù)據(jù)

中科院 2023年12月升級(jí)版

Top期刊	綜述期刊	大類學(xué)科		小類學(xué)科
否	否	農(nóng)林科學(xué)	3區(qū)	CHEMISTRY, APPLIED 應(yīng)用化學(xué) FOOD SCIENCE & TECHNOLOGY 食品科技	3區(qū) 4區(qū)

中科院 2022年12月升級(jí)版

Top期刊	綜述期刊	大類學(xué)科		小類學(xué)科
否	否	農(nóng)林科學(xué)	3區(qū)	CHEMISTRY, APPLIED 應(yīng)用化學(xué) FOOD SCIENCE & TECHNOLOGY 食品科技	3區(qū) 4區(qū)

中科院 2021年12月舊的升級(jí)版

Top期刊	綜述期刊	大類學(xué)科		小類學(xué)科
否	否	農(nóng)林科學(xué)	4區(qū)	CHEMISTRY, APPLIED 應(yīng)用化學(xué) FOOD SCIENCE & TECHNOLOGY 食品科技	4區(qū) 4區(qū)

中科院 2021年12月基礎(chǔ)版

Top期刊	綜述期刊	大類學(xué)科		小類學(xué)科
否	否	工程技術(shù)	4區(qū)	CHEMISTRY, APPLIED 應(yīng)用化學(xué) FOOD SCIENCE & TECHNOLOGY 食品科技	4區(qū) 4區(qū)

中科院 2021年12月升級(jí)版

Top期刊	綜述期刊	大類學(xué)科		小類學(xué)科
否	否	農(nóng)林科學(xué)	4區(qū)	CHEMISTRY, APPLIED 應(yīng)用化學(xué) FOOD SCIENCE & TECHNOLOGY 食品科技	4區(qū) 4區(qū)

中科院 2020年12月舊的升級(jí)版

Top期刊	綜述期刊	大類學(xué)科		小類學(xué)科
否	否	農(nóng)林科學(xué)	4區(qū)	CHEMISTRY, APPLIED 應(yīng)用化學(xué) FOOD SCIENCE & TECHNOLOGY 食品科技	4區(qū) 4區(qū)

Flavour And Fragrance Journal JCR評(píng)價(jià)數(shù)據(jù)（2023-2024年最新版）

按JIF指標(biāo)學(xué)科分區(qū)	收錄子集	分區(qū)	排名	百分位
學(xué)科：CHEMISTRY, APPLIED	SCIE	Q3	40 / 74	46.6%
學(xué)科：FOOD SCIENCE & TECHNOLOGY	SCIE	Q3	108 / 173	37.9%

按JCI指標(biāo)學(xué)科分區(qū)	收錄子集	分區(qū)	排名	百分位
學(xué)科：CHEMISTRY, APPLIED	SCIE	Q2	37 / 74	50.68%
學(xué)科：FOOD SCIENCE & TECHNOLOGY	SCIE	Q3	113 / 173	34.97%

Flavour And Fragrance Journal歷年數(shù)據(jù)統(tǒng)計(jì)

影響因子

中科院分區(qū)

Flavour And Fragrance Journal中國(guó)學(xué)者發(fā)文選摘

1、Synthesis and pyrolysis of various novel pyrrole ester fragrance precursors
Author: Li, Pengyu; Tian, Haiying; Han, Lu; Li, Huaiqi; Ji, Yuhang; Yang, Jinchu; Lai, Miao; Chu, Wenjuan; Ji, Xiaoming

Journal: FLAVOUR AND FRAGRANCE JOURNAL. 2023; Vol. , Issue , pp. -. DOI: 10.1002/ffj.3747
2、Solid acid HND-26 as a novel catalyst: Green and sustainable alternatives towards synthesis of benzyl cinnamate
Author: Yu, Qian; Zhang, Hao; Tian, Liya; Sun, Shangde

Journal: FLAVOUR AND FRAGRANCE JOURNAL. 2023; Vol. 38, Issue 2, pp. 53-60. DOI: 10.1002/ffj.3724
3、Differential characterization of volatile components and aroma sensory properties of different types of Hehong tea (Congou black tea)
Author: Yue, Cuinan; Li, Wenjin; Li, Chen; Wang, Zhihui; Peng, Hua; Yang, Puxiang

Journal: FLAVOUR AND FRAGRANCE JOURNAL. 2023; Vol. 38, Issue 2, pp. 61-72. DOI: 10.1002/ffj.3725
4、Synthesis and pyrolysis of methyl cyclopentenolone succinate diester
Author: Yu, Zhaojin; Pan, Tingting; Lai, Miao; Ji, Yuhang; Yang, Xiaopeng; Dong, Aijun; Ji, Xiaoming

Journal: FLAVOUR AND FRAGRANCE JOURNAL. 2023; Vol. , Issue , pp. -. DOI: 10.1002/ffj.3746
5、Osmanthus fragrance polyurethane/silk fibroin-based double-shell microcapsules for aromatic leather with sustained release fragrance
Author: Gu, Jiaying; Liu, Ming; Li, Lin; Zhou, Lulu; He, Lei; Deng, Weijun; Hu, Jing

Journal: FLAVOUR AND FRAGRANCE JOURNAL. 2023; Vol. 38, Issue 2, pp. 73-82. DOI: 10.1002/ffj.3727
6、Characterization of the volatile compounds in white radishes under different organic fertilizer treatments by HS-GC-IMS with PCA
Author: Liu, Yuan; Zhang, Xuan; Wang, Jian; Xing, Weihai; Liu, Yang; Wan, Yuping; Li, Na; Wang, Jiying; Liu, Guangyang; Wang, Rui; Song, Mengmeng; Wang, Tianrui; Cao, Jiayong; Wang, Ruobing; Li, Yunlong

Journal: FLAVOUR AND FRAGRANCE JOURNAL. 2023; Vol. 38, Issue 2, pp. 83-94. DOI: 10.1002/ffj.3726
7、Mechanism of palmitoleic acid oxidation into volatile compounds during heating
Author: Gao, Pengxun; Bao, Yuxiang; Wang, Shuo; Lei, Liming; Wang, Binchen; Xiao, Lin; Cheng, Kunya; Wang, Yian; Zhang, Sufang; Dong, Liang

Journal: FLAVOUR AND FRAGRANCE JOURNAL. 2023; Vol. 38, Issue 2, pp. 95-107. DOI: 10.1002/ffj.3728
8、Preparation of tea tree oil nanoemulsion: Characterisation, antibacterial mechanism and evaluation of apoptosis
Author: Han, Rui; Wang, Zixuan; Zhuansun, Xiangxun; Gao, Yuan; Li, Yao; Liu, Qi

Journal: FLAVOUR AND FRAGRANCE JOURNAL. 2023; Vol. 38, Issue 3, pp. 135-143. DOI: 10.1002/ffj.3731