Origin Identification of the Sauce-Flavor Chinese Baijiu by Organic Acids, Trace Elements, and the Stable Carbon Isotope Ratio

Table 1

The mean ± standard error value of the carbon stable isotope of acetic acid of sauce-flavor baijiu from seven different origins (unit: ‰).

Isotope (‰)	Region
	Bijie (n = 7)	Zunyi (n = 7)	Qiandnan (n = 18)	Qiannan (n = 17)	Tongren (n = 18)	Anshun (n = 17)	Qianxnan (n = 16)
δ^13Cacetic acid	−15.37 ± 1.23^a	−7.64 ± 1.92^b	−17.75 ± 1.06^b	−19.05 ± 1.70^c	−13.17 ± 1.62^d	−16.74 ± 1.30^b	−13.23 ± 0.97^d

^a,b,c,dMeans in the same row with different superscript letters are statistically significantly different according to one-way ANOVA (); these values indicate δ¹³C_{acetic acid} values that are responsible for sauce-flavor baijiu from different regions.