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BackgroundThe contracted family doctor services are the embodiment of the implementation of the new medical reform policy, and the transformation of the grass-roots health service mode. Studies have proved that the occupational stress in medical staff was at a high level. The enhancement of professional identity will contribute to strengthen team building，alleviate job burnout, and reduce turnover intention of family doctors. ObjectiveTo investigate the current situation of occupational identity among family doctor teams in Chengdu, to examine potential influencing factors of occupational identity, and to provide a reference for promoting career development and team building of family doctor teams. MethodsMulti-stage random cluster sampling was adopted to enroll study participants form 46 primary healthcare centers where family doctor contract services were implemented among 23 districts and counties in Chengdu between March 4 and 26, 2021. A total of 2 681 family doctors participated in this survey. A self-reported survey was conducted to collect participants' demographic and occupational data. The Effort-Reward Imbalance (ERI）questionnaire was implemented to assess occupational stress. The Professional Identity Scale was used to appraise occupational identity. ResultsA total of 2 327 valid questionnaires were collected, with a valid recovery rate of 86.80%, involving 1 715 females (73.7%) and 612 males (26.3%), with dominant age groups of 26−35 years (43.3%) and 36−45 years (30.4%), a high proportion of being married (82.8%), having college (36.0%) and undergraduate (47.3%) education, a high proportion of primary titles (66.0%) and informal work contract (66.1%). About 88.7% of family doctor team workers reported occupational stress. The average score of occupational identity was (3.68±0.62) points. There were significant differences in occupational identity scores among different professional title, work contract, working years in medical institutions, income, and effort/reward ratio (EER) groups (P < 0.05). ERR was negatively correlated with occupational identity (rs=−0.495, P

In order to promote the development of China′s fishing village tourism and the implementation of the "Rural Revitalization" strategy, the paper studied the impact mechanism of tourism experience on the image of fishing village, the role of tourists′ perceived value and tourists′ risk perception, based on the field survey data of Xunpu village in Quanzhou City, then put forward development suggestions. The results showed that tourism experience had a significant positive impact on the image of fishing village. Tourists′ perceived value played an intermediary role in the impact mechanism of tourism experience on the image of fishing village. Tourists′ risk perception played a regulatory role between tourism experience and tourists′ perceived value, as well as between tourism experience and fishing village image. When tourists′ risk perception was low, tourism experience was easier to improve the fishing village image by improving tourists′ perceived value. The development of fishing village tourism in Xunpu village should focus on improving tourism experience and tourists′ perceived value, reducing tourists′ risk perception, and building a fishing village tourism brand.

To explore the differences in aroma between compressed dark tea and raw dark tea, headspace solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) and sensory evaluation were used to analyze and compare the flavor quality and aroma composition of four kinds of Hunan compressed dark tea and raw dark tea stored under the same condition. The results showed that compared with the raw tea, the pine smoke-like aroma and the crude, green, sour and other miscellaneous off-odors of the compressed tea were weaker, the concentration of aroma was higher and more long-lasting, and the stable flavor was more prominent. Furthermore, the contents of 15 unpleasant aroma components such as (E,Z)-2,4-heptadienal, 2,3,5,6-tetramethylpyrazine, and acetic acid in the compressed tea decreased, while the contents of 11 pleasant aroma components such as (E,E)-2,4-heptadienal, saffron aldehyde and butylated hydroxytoluene increased. Through principal component analysis (PCA) and orthogonal partial least squares discriminant analysis (OPLS-DA), 10 characteristic aroma components which could potentially be used to discriminate between compressed dark tea and raw dark tea were identified including acetic acid, 2-butyl-1-octanol, 1,2,3-trimethylbenzene, (Z)-2-decylenaldehyde, linalool, octanol, α-terpineol, 3-tridecanone, (E,Z)-2,6-nonadienol and phenylethanol. These results can provide a reference for further research on the quality formation mechanism of Hunan dark tea and the development of dark tea products.