《香料與香料雜志》發(fā)表了關(guān)于香料與香料各方面的原始研究文章、評(píng)論和專題報(bào)告。嚴(yán)格的評(píng)審制度和代表我們研究領(lǐng)域多學(xué)科專長(zhǎng)的編輯團(tuán)隊(duì)確保了它的高科學(xué)標(biāo)準(zhǔn)和國(guó)際性。由于分析是許多提交資料的問(wèn)題，并且支持許多其他領(lǐng)域中使用的數(shù)據(jù)，因此特別關(guān)注分析技術(shù)的質(zhì)量。所有引起或影響與味覺(jué)或嗅覺(jué)有關(guān)的感覺(jué)刺激的天然或合成產(chǎn)品都有資格在雜志上發(fā)表。與制備、表征和安全性相關(guān)的技術(shù)也是合格的。這主要涉及分析和感官分析、物理化學(xué)、建模、微生物學(xué)-抗菌特性、生物學(xué)、化學(xué)感覺(jué)感知和立法。總體目標(biāo)是制作一本質(zhì)量最高的雜志，為學(xué)術(shù)界和工業(yè)界提供一個(gè)科學(xué)論壇，討論各種口味、香味和相關(guān)材料的各個(gè)方面，讀者和撰稿人都很重視這本雜志。

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.