Journal of Food Quality / 2019 / Article / Tab 1

Research Article

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)

δ13Cacetic acid−15.37 ± 1.23a−7.64 ± 1.92b−17.75 ± 1.06b−19.05 ± 1.70c−13.17 ± 1.62d−16.74 ± 1.30b−13.23 ± 0.97d

a,b,c,dMeans in the same row with different superscript letters are statistically significantly different according to one-way ANOVA (); these values indicate δ13Cacetic acid values that are responsible for sauce-flavor baijiu from different regions.

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