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

Table 2

The mean ± standard error value content of five organic acids of sauce-flavor baijiu from seven different origins (unit: mg/L).

Content of organic acids (g/L)	Region
	Bijie (n = 7)	Zunyi (n = 7)	Qiandnan (n = 18)	Qiannan (n = 17)	Tongren (n = 18)	Anshun (n = 17)	Qianxnan (n = 16)
Lactic acid	0.51 ± 0.65^a	0.95 ± 0.26^b	1.01 ± 0.21^b	1.02 ± 0.09^b	0.79 ± 0.09^b,c	0.91 ± 0.11^b	0.84 ± 0.16^b
Acetic acid	1.51 ± 0.15^a	1.16 ± 0.18^a	0.93 ± 0.09^a,b	1.70 ± 0.53^a,c	1.84 ± 0.35^c	1.90 ± 0.42^c	1.60 ± 0.41^a
Propanoic acid	0.17 ± 0.02^a	0.09 ± 0.04^b	0.36 ± 0.58^a	0.13 ± 0.07^a,b	0.23 ± 0.03^c	0.09 ± 0.03^b	0.34 ± 0.45^b,c
Butyric acid	0.07 ± 0.05^a	0.08 ± 0.02^a	0.15 ± 0.08^b	0.21 ± 0.07^c	0.10 ± 0.03^a,d	0.15 ± 0.09^e	0.08 ± 0.03^a
Hexanoic acid	0.05 ± 0.01^a	0.04 ± 0.03^a	0.21 ± 0.11^b	0.15 ± 0.03^c	0.07 ± 0.03^d	0.11 ± 0.05^d	0.09 ± 0.04^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 those organic acids that are responsible for sauce-flavor baijiu from different regions.