Ouzo "This is "uso Massalia", my friends"—referring to its high quality. The term subsequently spread by word of mouth, until "tsipouro" gradually became known as ouzo. However, the major Greek dictionaries derive it from the Turkish word "üzüm" 'grape'. Ouzo production begins with distillation in copper stills of 96% alcohol by volume (ABV) rectified spirit. Anise is added, sometimes with other flavorings such as star anise, fennel, mastic, cardamom, coriander, cloves, and cinnamon. The flavoring ingredients are often closely guarded company "recipes", and distinguish one ouzo from another. The result is a flavored alcoholic solution known as "flavored ethyl alcohol", or
Flavour and Fragrance Journal Flavour and Fragrance Journal The Flavour and Fragrance Journal is a bimonthly peer-reviewed scientific journal published since 1985 by John Wiley & Sons. It publishes original research articles, reviews and special reports on all aspects of flavour and fragrance. The current Editor-in-Chief is Alain Chaintreau (Firmenich, Switzerland). "Flavour and Fragrance Journal" is indexed in: According to the "Journal Citation Reports", the journal has a 2014 impact factor of 1.97, ranking it 22nd out of 70 journals in the category "Applied Chemistry" and 36th out of 123 in the category "Food Science and Technology. The most-cited articles published in the "