Flavour and Fragrance Journal (FFJ) 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 chemical and biotechnological synthesis methods as well as extraction for production, but also material science for formulation, analytical and sensory analysis, physical chemistry, modeling, microbiology, 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.

EDITOR-IN-CHIEF
Frank Hollmann
TU Delft / Department of Biotechnology
Biocatalysis Group
Van der Maasweg 9, Office C 2.130 
2629HZ Delft
The Netherlands
e-mail: f.hollmann@tudelft.nl
EDITORS-IN-CHIEF EMERITIS
Roger Stevens
John R. Piggott
Alain Chaintreau
ASSOCIATE EDITORS
Elisabeth Guichard
INRA Centre de Dijon, CSGA
17 rue Sully
Dijon 21000, France
e-mail: Elisabeth.Guichard@dijon.inra.fr
Gerhard Buchbauer
Institute of Pharmaceutical Chemistry
University of Vienna, Centre of Pharmacy
Althanstrasse 14
A-1090 Vienna, Austria
e-mail: gerhard.buchbauer@univie.ac.at
Kerstin Steiner
Firmenich SA
Route des Jeunes 1, 
1211 Geneva, 
Switzerland
e-mail: Kerstin.STEINER@firmenich.com
Yonghua Wang
South China University of Technology
School of Food Science and Engineering
381 Wushan Road, Tianhe District
Guangzhou, 510641, P.R.China
e-mail: yonghw@scut.edu.cn

EDITORIAL ADVISORY BOARD
Y. Asakawa
Faculty of Pharmaceutical Sciences
Tokushima Bunri University, Japan
T. Thomas-Danguin
Centre des Sciences du Goût et de l’Alimentation
France
W. Bredie
Department of Food Science
University of Copenhagen, Denmark
K. Cadwallader
Department of Food Science and Human Nutrition,
University of Illinois, USA
F.Tomi
CNRS Equipe Chimie et Biomasse
Université de Corse, Ajaccio, France
F. David
R.I.C. BVBA
Kortrijk, Belgium
P. Dugo
Faculty of Science, University of Messina
Italy
A.C. Figueiredo
Centro de Biotechnologia Vegetal
Lisbon, Portugal
V. Ferreira
Laboratory for Analytical Chemistry
of Flavour and Enology Analytical Chemistry
University of Zaragoza, Spain
Yuan Liu
Department of Food Science and Technology
School of Agriculture and Biology
Shanghai Jiao Tong University, China
A.Natsch
Givaudan Schweiz AG
Switzerland
V. Normand
Department of Materials Science
Firmenich Inc, Princeton, NJ. USA
P. Rubiolo
Faculty of Pharmacy
Università degli Studi di Torino
Italy
EDITORIAL OFFICE
e-mail: ffj.eo@wiley.com
PUBLISHER
Chongfang Wang, Wiley