This study investigates the relationship between Iranian EFL （English as a Foreign Language） learners＇ sensory preferences： Visual, Audial, and Haptic （VAH） and the learners＇ speaking strategy use across profic...This study investigates the relationship between Iranian EFL （English as a Foreign Language） learners＇ sensory preferences： Visual, Audial, and Haptic （VAH） and the learners＇ speaking strategy use across proficiency. To this end 146 Iranian EFL learners studying English at different levels of language proficiency, participated in this study. O＇Brien＇s （1990） learning channel preference checklist was given to students to determine their sensory preferences In addition, a Speaking Strategy questionnaire （an adaptation of strategy inventory for language learning （SILL）, focusing on strategies used at the time of Speaking） was also given to the students in another session. The data were analyzed using multivariate ANOVA （MANOVA） in order to probe the relationship between Iranian EFL Learners＇ Learning Style Sensory Preferences and their speaking strategy use across proficiency. Based on the results, it can be claimed that there was a weak to moderate interaction between the proficiency levels and preference of speaking strategies on the learning styles of the Iranian EFL learners.展开更多
Soft-boiled chicken(Baiqieji)was a traditional delicacy of the Chinese cuisine,characterized by slimy skin and tender meat,bouncy skin and smooth meat.This study investigated the flavor-modulating effects of chicken s...Soft-boiled chicken(Baiqieji)was a traditional delicacy of the Chinese cuisine,characterized by slimy skin and tender meat,bouncy skin and smooth meat.This study investigated the flavor-modulating effects of chicken skin ratios(0%,20%,33.3%)in soft-boiled chicken made of different breeds using GC-IMS,electronic sensors,and partial least squares discriminant analysis(PLS-DA).Results showed that skin incorporation significantly altered flavor profiles,with 20%skin ratio demonstrating optimal enhancement:it increased umami-sweet amino acids,resulting in a 15.12%improvement in overall sensory scores,while reducing nucleotides(p<0.05),particularly in Mahuang chicken.Volatile analysis revealed skin-dependent increased in key aldehydes(24.32%)and esters(20.15%),correlating with improved aroma.PLS-DA identified 48 key discriminative compounds(VIP>1),including pentyl 3-methylbutanoate,butyl propanoate,4,5-Dihydro-3(2H)-thiophenone,3-methylphenol,propylsulfide,as critical flavor markers.These findings pioneer a skin-ratio optimization strategy for low-value poultry breeds,enabling cost-effective flavor enhancement in traditional meat products.展开更多
文摘This study investigates the relationship between Iranian EFL （English as a Foreign Language） learners＇ sensory preferences： Visual, Audial, and Haptic （VAH） and the learners＇ speaking strategy use across proficiency. To this end 146 Iranian EFL learners studying English at different levels of language proficiency, participated in this study. O＇Brien＇s （1990） learning channel preference checklist was given to students to determine their sensory preferences In addition, a Speaking Strategy questionnaire （an adaptation of strategy inventory for language learning （SILL）, focusing on strategies used at the time of Speaking） was also given to the students in another session. The data were analyzed using multivariate ANOVA （MANOVA） in order to probe the relationship between Iranian EFL Learners＇ Learning Style Sensory Preferences and their speaking strategy use across proficiency. Based on the results, it can be claimed that there was a weak to moderate interaction between the proficiency levels and preference of speaking strategies on the learning styles of the Iranian EFL learners.
基金supported by the National Natural science foun-dation of China(32272252)China Agriculture Research System of MOF and MARA(CARS-41).
文摘Soft-boiled chicken(Baiqieji)was a traditional delicacy of the Chinese cuisine,characterized by slimy skin and tender meat,bouncy skin and smooth meat.This study investigated the flavor-modulating effects of chicken skin ratios(0%,20%,33.3%)in soft-boiled chicken made of different breeds using GC-IMS,electronic sensors,and partial least squares discriminant analysis(PLS-DA).Results showed that skin incorporation significantly altered flavor profiles,with 20%skin ratio demonstrating optimal enhancement:it increased umami-sweet amino acids,resulting in a 15.12%improvement in overall sensory scores,while reducing nucleotides(p<0.05),particularly in Mahuang chicken.Volatile analysis revealed skin-dependent increased in key aldehydes(24.32%)and esters(20.15%),correlating with improved aroma.PLS-DA identified 48 key discriminative compounds(VIP>1),including pentyl 3-methylbutanoate,butyl propanoate,4,5-Dihydro-3(2H)-thiophenone,3-methylphenol,propylsulfide,as critical flavor markers.These findings pioneer a skin-ratio optimization strategy for low-value poultry breeds,enabling cost-effective flavor enhancement in traditional meat products.
