Flavours and Fragrances

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