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The current study determined the hedonic perception and emotion response during coffee consumption, and also aimed to understand the coffee drinkers' involvement and consumption habits related to this beverage. An acceptability and an emotions test followed by an attitudinal survey on consumption habits and coffee involvement were performed with three coffees samples. Results suggest that coffee drinkers, in general, drink coffee to experience sensory gratification and elicitation of positive emotions, and absence of negative emotions. Three consumer clusters were identified and the data reaffirmed that consumers' like and dislike were directly related to positive and negative emotions, respectively. It also revealed that the absence of interest for samples can dampen the emotion response drastically as seen with Cluster 2. Although all three clusters cared about coffee very much, there were no distinct patterns that tied their preferences in the test to their coffee consumption habits and perception. Practical Applications: With the advent of specialty coffee and coffee shops, consumers are approaching coffee from a drinking experience perspective rather than just caffeine fix. Consumers want to know more about the origins of their coffee, which is also tied to their increased awareness of sustainability and quality issues. The results of this study, we hope, will help provide guidance to the coffee industry and growers in understanding the expectations of the coffee drinker and hence, market their coffees effectively. [ABSTRACT FROM AUTHOR]

The present study investigated the chemical composition of the essential oils from bulbs of four popular garlics in Southern Vietnam for the first time, including Ly Son, Khanh Hoa, Ninh Thuan, and Soc Trang Provinces. By using hydrodistillation and gas chromatography-mass spectrometry, twenty-eight compounds were identified from essential oils. Among those, sulfide compounds, the main constituents were found in all four studied samples, including diallyl sulfide, dimethyl trisulfide, and diallyl disulfide. Also, the main constituents of the essential oils isolated from of four specimens, such as diallyl sulfide; dimethyl trisulfide; diallyl disulfide; and disulfide, methyl 2-propenyl were significantly different from those in previous reports while cyclopropene has been rarely reported in the essential oils from garlic [ABSTRACT FROM AUTHOR]