Journal of Food Composition and Analysis

Journal of Food Composition and Analysis (commonly abbreviated as J. Food Compos. Anal.) is a monthly journal published by Elsevier, founded in December 1987 and an official publication of the International Network of Food Data Systems under the United Nations University, fully open access since January 2026. It addresses the chemical composition, analytical methodology and data management of human foods.《食品成分与分析杂志》（Journal of Food Composition and Analysis，常用缩写为 J. Food Compos. Anal.）是爱思唯尔出版的月刊，1987 年 12 月创刊，联合国大学国际食物数据系统网络（INFOODS）的官方出版物，2026 年 1 月起转为完全开放获取。刊物关注人类食品的化学组成、分析方法与数据管理。

Scope

In the journal's own terms its coverage includes:按官方口径，收文方向包括：

• Analytical methods: new methods for the chemical analysis of food, spanning techniques, instrumentation and validation procedures.分析方法： 食品化学分析的新方法，含分析技术、仪器与验证程序的进展。
• Component determination: identification, quantification and characterisation of nutrients, bioactive non-nutrients and anti-nutrients.成分测定： 营养素、生物活性非营养素与抗营养素的鉴定、定量与表征。
• Flavour compounds: analysis of volatile and non-volatile taste and aroma compounds and their bearing on sensory acceptance.风味物质： 挥发性与非挥发性呈味化合物的分析及其与感官接受度的关系。
• Composition databases: collection, standardisation, quality assurance and use of food composition data in research and industry.成分数据库： 食物成分数据的收集、标准化、质量保证与在研究和产业中的应用。
• Natural medicines and supplements: composition studies of natural medicines, herbal extracts, nutraceuticals and supplements, now within scope.天然药物与补充剂： 天然药物、草本提取物、营养药品与补充剂的组成研究，现已纳入收文范围。

Papers the journal explicitly does not consider include microbiological or antimicrobial assays, sensory and physical process studies, food formulated in the laboratory or kitchen, clinical and pharmacological work, food waste, meta-analyses and systematic reviews, non-targeted metabolomics and novel processing studies without quantitative data, consumer science, and in-vitro colorimetric assays for total phenolics and flavonoids.刊物明确不考虑的论文包括：微生物或抗菌试验、感官与物理工艺研究、实验室或厨房配制的食品、临床与药理学研究、食品废弃物、荟萃分析与系统综述、缺乏定量数据的非靶向代谢组学与新加工技术研究、消费者科学，以及体外的总酚总黄酮比色法。

History

• Founding (1987): volume 1 number 1 appeared in December 1987, the journal having been founded by Academic Press.创刊（1987年）： 刊物于 1987 年 12 月出版第 1 卷第 1 期，由学术出版社（Academic Press）创办。
• Publisher transition: Academic Press published the journal at first, and it passed to Elsevier with that house in 2001, the title unchanged since.出版方沿革： 创刊由学术出版社出版，2001 年起随该社并入爱思唯尔，刊名自此未变。
• Frequency: four issues in 2014, eight in 2015, ten a year from 2016 to 2023, and monthly at twelve volumes a year from 2024.刊期演变： 2014 年为每年 4 期，2015 年 8 期，2016 至 2023 年每年 10 期，2024 年起固定为月刊，每年 12 卷。
• Open access: the journal has been fully open access since January 2026 at an article processing charge of USD 2,520, replacing the earlier subscription model with an optional open route.开放获取： 刊物自 2026 年 1 月起完全开放获取，作者需付版面费 2,520 美元，此前为订阅加可选开放的模式。
• Metric trend: the impact factor rose from 3.0 in 2017 to 5.3 in 2025, second quartile in applied chemistry and food science, and flagged as a top journal from 2024.指标走势： 影响因子由 2017 年的 3.0 升至 2025 年的 5.3，在应用化学与食品科技两个类目中列二区，2024 年起入选顶级刊。

Editors

The publisher reports 8 days from submission to first decision, 42 days to decision after review and 111 days to acceptance. No acceptance rate is given.出版方公布的用时为：投稿至首个决定 8 天，至审后决定 42 天，至接受 111 天；未公布录用比例。

• Editor-in-chief: J. Stephen Elmore, a food chemist at the University of Reading.现任主编： （J. Stephen Elmore），英国雷丁大学食品化学方向的学者。
• Methodological threshold: a new method must report performance figures such as limits of detection and quantification and analysis time, be set against existing methods, and ideally be checked by a reference technique such as LC-MS.方法学门槛： 新开发的方法须给出检出限、定量限与分析耗时等性能指标，并与既有方法逐一对照，理想情况下以液相色谱-质谱等参考技术验证。
• Samples and identification: sample numbers must be representative, and one sample per food type is not accepted, tentative GC-MS identifications require confirmation with standards, and ion mobility spectrometry is not accepted as a means of identification.样品与鉴定要求： 样品量须有代表性，每类食品仅测一个样品不予认可；气相色谱-质谱的初步鉴定须用标准品确认，离子迁移谱不获接受。
• Network ties: the journal is an official publication of the International Network of Food Data Systems under the United Nations University, and bears directly on the building of food composition databases worldwide.学会联系： 刊物为联合国大学国际食物数据系统网络（INFOODS）的官方出版物，与全球食物成分数据库的建设直接相关。