The enantiomeric distribution of the monoterpene alcohol linalool 3,7-dimethylocta-1,6-dien-3-ol was determined by multi-dimensional gas chromatography (MDGC) and dual-column switching (DCS) GC-MS for the first time in green and roasted coffee, after extraction by simultaneous distillation-extraction (SDE) and stir-bar sorptive extraction (SBSE). The sensory impact of the two enantiomers was evaluated in water and by addition experiments to espresso beverage. Post-harvest treatment of coffee seems to shift the enantiomeric ratio from racemic in washed coffee to an excess of S-(+)-linalool in dry processed coffee.

The present study reports on the classification of terms used to describe texture and/or mouthfeel characteristics of coffee, particularly espresso coffee, resorting to the classical food texture approach and putting in evidence how consumption habits (i.e., the brewing method) affect the terms used to describe it. Trained panelists have been interviewed in order to generate spontaneously a large number of descriptive texture terms. The terms collection was processed according to methodology previously adopted for liquid foods and beverages to classify the terms into well known mouthfeel categories. This classification identified a reduced number of texture terms categories to set up a list of terms submitted to the same trained panelists and to 93 Italian and 143 non‐Italian consumers in the form of a questionnaire with forced choice. Results show that the term “body” alone cannot be used to describe the mouthfeel of coffee beverages, prepared with different brewing methods. The obtained responses may constitute the basis for the development of an appropriate terminology for communicating the mouthfeel characteristics of espresso coffee, and may assist in addressing the finding of correlations between perceived texture and objective measurements of physical properties of the beverage.

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This paper presents results on consumer attitudes towards healthy soup, using conjoint analysis, executed on the Internet. The results show moderate interest in new ideas for the total panel, but reveal three concept-response segments. The first segment responds to nutrition andfunctional ingredients. The second segment responds to packaging and convenience. The third segment responds to taste and ingredients. Statistical analysis confirms the idea that they represent different 'mind-sets '. The segmentation based on psychographic variables is a useful tool to identify the features of the next generation "healthy soups '' and to design custom products on the basis of consumer requirements. INTRODUCTION: THE QUEST FOR HEALTHY FOODIn 1999 more than 60% of U.S. adults were deemed to be overweight, along with 13 % of children and adolescents. More than 15% of these adults are considered obese. The European situation is not that different (Rowett Research Institute 2002), with a 2001 report by the British National Audit Report classifying over half of the adult British population as overweight or obese. Given this scenario, it is easy to understand how in the last years there has been a growing interest in that category of foods known as functional foods. A search on PubMed (http://www.nlm.nih.gov/Iibserv.html) gives 347 hits for published papers inserting the keywords functional food. The Internet can provide a Please send all correspondence to Howard Moskowitz. EMAIL: mjihrm@sprynet.com

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