Advances in Analysis of Flavors and Fragrances: Chemistry, Properties and Applications in Food Quality Improvement, 2nd Edition

Topic Information

Dear Colleagues,

Nowadays, consumers are more attracted to the quality and effectiveness of products that contain natural ingredients. Both flavors and fragrances play an essential role in choosing a food, cosmetic, health, or homecare product. Meanwhile, the flavor and fragrance market was valued at USD 29 billion in 2021 and it is expected to grow to USD 37.3 billion by 2026. Natural flavors are derived from plants (herbs, spices, seeds, fruits, and vegetables), animals (meat, seafood, poultry, eggs, and dairy products), and fermented products, and they are ithen solated and concentrated via different methods (distillation, extraction, or cold pressing). Therefore, there is growing interest in examining how consumers perceive the sensory attributes of food products. The current Topic aims to provide an opportunity for researchers to publish their results concerning the analysis of flavors and fragrances in the most suitable journal possible, thus offering great visibility for their research. The Topic welcomes manuscripts regarding any aspects of flavors and fragrances in relation to their chemistry, synthesis mechanisms, identification, stability, encapsulation, and their application in the food industry and other environments.

Dr. Ana Leahu
Prof. Dr. Marìa Soledad Prats Moya
Dr. Cristina Ghinea
Topic Editors

Keywords

Participating Journals

Journal Name	Impact Factor	CiteScore	Launched Year	First Decision (median)	APC
Beverages beverages	2.7	4.6	2015	19.1 Days	CHF 1600	Submit
Chemosensors chemosensors	3.7	7.3	2013	20.1 Days	CHF 2000	Submit
Fermentation fermentation	3.3	5.7	2015	15.4 Days	CHF 2100	Submit
Foods foods	5.1	8.7	2012	14.5 Days	CHF 2900	Submit
Molecules molecules	4.6	8.6	1996	15.1 Days	CHF 2700	Submit

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