Birth cohort changes in anxiety levels among primary school students in China during 1995-2019: A cross-temporal meta-analysis.

To investigate birth cohort changes in anxiety levels among primary school students in China, we conducted a cross-temporal meta-analysis of 126 studies (N = 109,957) reporting the anxiety levels among primary school students in China during 1995-2019 using the Mental Health Diagnostic Test (MHT); higher MHT scores indicated higher anxiety. The results showed that: (1) The MHT scores for five types of mental health problems (social anxiety, lonely tendency, physical symptoms, terror tendency, and impulsive tendency) and the total MHT score were significantly negatively correlated with the data-collection year, indicating that the anxiety levels among primary school students in China decreased over time. (2) The MHT score for learning anxiety was significantly positively correlated with the data-collection year, indicating that the learning anxiety levels of primary school students in China increased over time.

Structural characterization and antioxidant properties of a novel polysaccharide isolated from Jiuzao in vitro and in vivo.

Recovery of valuable compounds from Baijiu by-products is one of the important challenges currently faced by the brewing industry. In recent years, the research on Baijiu has shifted from Baijiu flavour to functional compounds, especially the extraction and activity of Jiuzao polysaccharides. The polysaccharide from Laowuzeng Jiuzao (LWZ-P') was extracted by water extraction and alcohol precipitation, and then purified by column chromatography to obtain pure polysaccharide.

Interactions between kafirin and pickle-like odorants in soy sauce flavor Baijiu: Aroma profile change and binding mechanism.

The pickle-like odor, which was caused by the excess volatile sulfur compounds (VSCs), is an undesirable odor in soy sauce flavor Baijiu (SSB). The aim of this study was to explore the suppressing effect of kafirin, the internal prolamin of the raw material of Baijiu, on the pickle-like odor of SSB. The instrumental analysis (comprehensive two-dimensional gas chromatography, ultraviolet and visible spectrophotometry), human perceptions (aroma profile, odor thresholds) and in silico analysis methods (molecular docking) were combined to detect the changes of the pickle-like odor.

A flavoromics strategy for the differentiation of different types of Baijiu according to the non-volatile organic acids.

Non-volatile organic acids (NVOAs) in 12 main flavor types of Baijiu were analyzed by a derivatization method combined with GC-MS and 38 NVOAs were quantified. Meanwhile, a flavoromics strategy based on the contents of NVOAs in the 12 flavor types of Baijiu was successfully used to the differentiation of Baijiu. PLS-DA models (explained variation, predictive capability) were used to consider different categories: fermentation process (0.

Analysis, occurrence, and potential sensory significance of tropical fruit aroma thiols, 3-mercaptohexanol and 4-methyl-4-mercapto-2-pentanone, in Chinese Baijiu.

Fruity notes are important to the flavor of Baijiu (Chinese Liquor) and are considered to originate from ester compounds; however, little is known about the other chemicals that contribute to the fruity aroma. In this study, the sensory impacts of two tropical fruit aroma thiols, 3-mercaptohexanol (3MH) and 4-methyl-4-mercapto-2-pentanone (4MP), in Chinese Light-, Strong- and Soy sauce flavor type Baijiu were systemically subjected to a sensory evaluation, qualitative and quantitative analysis, and multivariate statistical analyses. The flavor dilution factors of 3MH and 4MP were 9-729.

High-throughput sequencing of the microbial diversity of roasted-sesame-like flavored Daqu with different characteristics.

The purpose of this experiment was to analyze the microbial community diversity in three Daqu samples displaying different characteristics in the same Daqu fermentation chamber. A high throughput sequencing technique was used to detect the microbial abundance and diversity in these Daqu samples. Of the three samples, the microbial diversity in the Black sample (sample B) was significantly higher than in the other two.