Correct Identification of Components of Natural Products The correct identification of the various components of extracts from natural sources is of key importance, and as publishers we are keenly aware of our responsibility to the scientific community in this area. Consequently, for papers on this topic, we have adopted the recommendations of the Working Group on Methods of Analysis of the International Organization of the Flavour Industry (IOFI), as published in Flavour Fragr. J. 2006 , 21 , 185. These recommendations may be summarized as follows:
Every article that contains statistical testing should state the name of the statistical test, the n value for each statistical analysis, the comparisons of interest, a justification for the use of that test (including, for example, a discussion of the normality of the data when the test is appropriate only for normal data), the alpha level for all tests, whether the tests were one-tailed or two-tailed, and the actual P value for each test (not merely "significant" or "P < "). It should be clear what statistical test was used to generate every P value. Use of the word "significant" should always be accompanied by a P value; otherwise, use "substantial," "considerable," etc.
During the submission process, please suggest three potential reviewers with the appropriate expertise to review the manuscript. The editors will not necessarily approach these referees. Please provide detailed contact information (address, homepage, phone, e-mail address). The proposed referees should neither be current collaborators of the co-authors nor have published with any of the co-authors of the manuscript within the last five years. Proposed reviewers should be from different institutions to the authors. You may identify appropriate Editorial Board members of the journal as potential reviewers. You may suggest reviewers from among the authors that you frequently cite in your paper.