Brew Methods Effect on Coffee Flavor and Aroma

Coffee is one of the most popular aromatic hot drinks in the world. Numerous coffee brewing methods have been developed to make a cup of coffee. In industry, coffee flavor and aroma is determined by using a method called cupping, but in order to quantitate flavor and aroma in coffee, descriptive sensory is a better option. This study identified how brew methods influence coffee aroma and flavor. Four different roast level Folgers® commercial coffee (Breakfast blend, Classic roast, 100% Colombia and Black silk) were brewed by four brewing methods (pour over, drip, French press, and cold brew) and were tested using a trained descriptive panel using the World Coffee Research (WCR) coffee lexicon. Twenty-five main aroma attributes and thirty-five main flavor and texture attributes of coffee were used. Cold brew method produced the mildest coffee among the four brew methods while drip produced a much stronger coffee. The sensory aroma and flavor differences between different coffee types were not as great as differences between brew methods. From chemical tests, Brix percentage and TDS (Total Dissolved Solids) differed across coffee types and brew methods. Chemical attributes were closely associated with overall impact, body fullness, bitter basic taste and roasted and burnt flavor aromatics. Volatile compounds (n = 271) were identified. Forty-four volatile aromatic compounds differed across coffee types while thirty-seven volatile aromatic compounds differed across brew methods. Folgers® 100% Colombia coffee showed a difference from the other three coffee types by showing higher (P < 0.05) amount of volatile compounds, especially in 2-butenal, and 1-(2-hydroxyphenyl)-ethanone (beany aroma). Cold brewed Folgers® 100% Colombia was high on sweet, overall sweet flavor as well as 2,3-hexanedione. The preparation method is a critical factor affecting coffee flavor and aroma. Coffee from the cold brew method was more fruity, floral and sweet whereas coffee from the drip or French press methods were roasted, burnt, and ashy

Brew Methods Effect on Coffee Flavor and Aroma

Coffee is one of the most popular aromatic hot drinks in the world. Numerous coffee brewing methods have been developed to make a cup of coffee. In industry, coffee flavor and aroma is determined by using a method called cupping, but in order to quantitate flavor and aroma in coffee, descriptive sensory is a better option. This study identified how brew methods influence coffee aroma and flavor. Four different roast level Folgers® commercial coffee (Breakfast blend, Classic roast, 100% Colombia and Black silk) were brewed by four brewing methods (pour over, drip, French press, and cold brew) and were tested using a trained descriptive panel using the World Coffee Research (WCR) coffee lexicon. Twenty-five main aroma attributes and thirty-five main flavor and texture attributes of coffee were used. Cold brew method produced the mildest coffee among the four brew methods while drip produced a much stronger coffee. The sensory aroma and flavor differences between different coffee types were not as great as differences between brew methods. From chemical tests, Brix percentage and TDS (Total Dissolved Solids) differed across coffee types and brew methods. Chemical attributes were closely associated with overall impact, body fullness, bitter basic taste and roasted and burnt flavor aromatics. Volatile compounds (n = 271) were identified. Forty-four volatile aromatic compounds differed across coffee types while thirty-seven volatile aromatic compounds differed across brew methods. Folgers® 100% Colombia coffee showed a difference from the other three coffee types by showing higher (P < 0.05) amount of volatile compounds, especially in 2-butenal, and 1-(2-hydroxyphenyl)-ethanone (beany aroma). Cold brewed Folgers® 100% Colombia was high on sweet, overall sweet flavor as well as 2,3-hexanedione. The preparation method is a critical factor affecting coffee flavor and aroma. Coffee from the cold brew method was more fruity, floral and sweet whereas coffee from the drip or French press methods were roasted, burnt, and ashy

System calibration method for Fourier ptychographic microscopy

Fourier ptychographic microscopy (FPM) is a recently proposed quantitative phase imaging technique with high resolution and wide field-of-view (FOV). In current FPM imaging platforms, systematic error sources come from the aberrations, LED intensity fluctuation, parameter imperfections and noise, which will severely corrupt the reconstruction results with artifacts. Although these problems have been researched and some special methods have been proposed respectively, there is no method to solve all of them. However, the systematic error is a mixture of various sources in the real situation. It is difficult to distinguish a kind of error source from another due to the similar artifacts. To this end, we report a system calibration procedure, termed SC-FPM, based on the simulated annealing (SA) algorithm, LED intensity correction and adaptive step-size strategy, which involves the evaluation of an error matric at each iteration step, followed by the re-estimation of accurate parameters. The great performance has been achieved both in simulation and experiments. The reported system calibration scheme improves the robustness of FPM and relaxes the experiment conditions, which makes the FPM more pragmatic.Comment: 18 pages, 9 figure

Effects of Fiber Alignment and Coculture with Endothelial Cells on Osteogenic Differentiation of Mesenchymal Stromal Cells

Impact statement This work demonstrates an effective method of enhancing osteogenesis of mesenchymal stromal cells on electrospun scaffolds through coculturing with endothelial cells. Furthermore, we provide the optimized conditions for cocultures on electrospun fibrous scaffolds and engineered bone tissues with oriented topography on aligned fibers. This study demonstrates promising findings for growing oriented tissue-engineered cocultures with significant increase in osteogenesis over monoculture conditions.Vascularization is a critical process during bone regeneration. The lack of vascular networks leads to insufficient oxygen and nutrients supply, which compromises the survival of regenerated bone. One strategy for improving the survival and osteogenesis of tissue-engineered bone grafts involves the coculture of endothelial cells (ECs) with mesenchymal stromal cells (MSCs). Moreover, bone regeneration is especially challenging due to its unique structural properties with aligned topographical cues, with which stem cells can interact. Inspired by the aligned fibrillar nanostructures in human cancellous bone, we fabricated polycaprolactone (PCL) electrospun fibers with aligned and random morphology, cocultured human MSCs with human umbilical vein ECs (HUVECs), and finally investigated how these two factors modulate osteogenic differentiation of human MSCs (hMSCs). After optimizing cell ratio, a hMSCs/HUVECs ratio (90:10) was considered to be the best combination for osteogenic differentiation. Coculture results showed that hMSCs and HUVECs adhered to and proliferated well on both scaffolds. The aligned structure of PCL fibers strongly influenced the morphology and orientation of hMSCs and HUVECs; however, fiber alignment was observed to not affect alkaline phosphate (ALP) activity or mineralization of hMSCs compared with random scaffolds. More importantly, cocultured cells on both random and aligned scaffolds had significantly higher ALP activities than monoculture groups, which indicated that coculture with HUVECs provided a larger relative contribution to the osteogenesis of hMSCs compared with fiber alignment. Taken together, we conclude that coculture of hMSCs with ECs is an effective strategy to promote osteogenesis on electrospun scaffolds, and aligned fibers could be introduced to regenerate bone tissues with oriented topography without significant deleterious effects on hMSCs differentiation. This study shows the ability to grow oriented tissue-engineered cocultures with significant increases in osteogenesis over monoculture conditions.</p

DHGE: Dual-View Hyper-Relational Knowledge Graph Embedding for Link Prediction and Entity Typing

In the field of representation learning on knowledge graphs (KGs), a hyper-relational fact consists of a main triple and several auxiliary attribute-value descriptions, which is considered more comprehensive and specific than a triple-based fact. However, currently available hyper-relational KG embedding methods in a single view are limited in application because they weaken the hierarchical structure that represents the affiliation between entities. To overcome this limitation, we propose a dual-view hyper-relational KG structure (DH-KG) that contains a hyper-relational instance view for entities and a hyper-relational ontology view for concepts that are abstracted hierarchically from the entities. This paper defines link prediction and entity typing tasks on DH-KG for the first time and constructs two DH-KG datasets, JW44K-6K, extracted from Wikidata, and HTDM based on medical data. Furthermore, we propose DHGE, a DH-KG embedding model based on GRAN encoders, HGNNs, and joint learning. DHGE outperforms baseline models on DH-KG, according to experimental results. Finally, we provide an example of how this technology can be used to treat hypertension. Our model and new datasets are publicly available.Comment: Accepted by AAAI 202