The present recommendations describe the criteria required for a publication in Flavour and Fragrance Journal to identify the volatile and non‐volatile constituents of flavours, fragrances, extracts, and essential oils. Notably, the journal has adopted the ‘Statement on the identification in nature of flavouring substances’ made by the International Organization of the Flavor Industry ( IOFI ).
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Bicchi et al. (2018) studied this question.
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