Journal of Food Quality / 2019 / Article / Tab 2

Research Article

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 acid0.51 ± 0.65a0.95 ± 0.26b1.01 ± 0.21b1.02 ± 0.09b0.79 ± 0.09b,c0.91 ± 0.11b0.84 ± 0.16b
Acetic acid1.51 ± 0.15a1.16 ± 0.18a0.93 ± 0.09a,b1.70 ± 0.53a,c1.84 ± 0.35c1.90 ± 0.42c1.60 ± 0.41a
Propanoic acid0.17 ± 0.02a0.09 ± 0.04b0.36 ± 0.58a0.13 ± 0.07a,b0.23 ± 0.03c0.09 ± 0.03b0.34 ± 0.45b,c
Butyric acid0.07 ± 0.05a0.08 ± 0.02a0.15 ± 0.08b0.21 ± 0.07c0.10 ± 0.03a,d0.15 ± 0.09e0.08 ± 0.03a
Hexanoic acid0.05 ± 0.01a0.04 ± 0.03a0.21 ± 0.11b0.15 ± 0.03c0.07 ± 0.03d0.11 ± 0.05d0.09 ± 0.04d

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.

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