Journal of Food Quality

Research Article

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

Table 3

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


Content of elements (mg/L)	Region
Content of elements (mg/L)	Bijie (n = 7)	Zunyi (n = 7)	Qiandnan (n = 18)	Qiannan (n = 17)	Tongren (n = 18)	Anshun (n = 17)	Qianxnan (n = 16)

Al	0.67 ± 0.18^a	0.54 ± 0.52^a	2.25 ± 0.16^b	0.56 ± 0.2^a	1.60 ± 0.14^c	1.24 ± 0.25^d	2.92 ± 0.07^e
Ba	0.02 ± 0.01^a	0.002 ± 0.001^a	0.003 ± 0.001^a,b	0.002 ± 0.001^a,c	0.002 ± 0.00^a,d	0.002 ± 0.00^a,d	0.003 ± 0.00^a,e
Ca	3.04 ± 0.43^a	3.32 ± 1.17^a	7.29 ± 1.44^b,f	1.94 ± 0.86^c	6.27 ± 0.66^d	4.33 ± 0.45^e	6.75 ± 0.04^d,f
Cr	0.01 ± 0.005^a	0.02 ± 0.01^a	0.02 ± 0.02^a,b	0.002 ± 0.003^c	0.0005 ± 0.0001^c	0.02 ± 0.003^a,d	0.02 ± 0.001^a,e
Cu	0.009 ± 0.006^a,c	0.03 ± 0.02^b,c	0.03 ± 0.03^b	0.008 ± 0.008^c	0.02 ± 0.001^c	0.02 ± 0.007^b,c	0.39 ± 0.0004^d
Fe	0.36 ± 0.07^a	0.43 ± 0.43^a	1.23 ± 0.41^b	0.58 ± 0.31^a	0.45 ± 0.43^a	0.25 ± 0.16^a	0.92 ± 0.005^c
K	1.02 ± 0.49^a	1.60 ± 1.12^a	0.90 ± 0.69^b	1.31 ± 1.15^a,b	1.94 ± 0.07^c	2.38 ± 0.80^c	0.81 ± 0.02^b,d
Li	0.008 ± 0.003^a	0.005 ± 0.003^b	0.002 ± 0.002^b	0.001 ± 0.001^b,c	0.02 ± 0.002^d	0.015 ± 0.006^e	0.017 ± 0.001^f
Mg	0.77 ± 0.22^a,e	0.58 ± 0.30^a,e	1.34 ± 0.40^b	0.58 ± 0.31^a,c	1.22 ± 0.05^d	1.19 ± 0.02^d	0.57 ± 0.39^e,c
Mn	0.025 ± 0.006^a	0.13 ± 0.13^a	0.14 ± 0.09^a	0.26 ± 0.26^b	0.07 ± 0.007^c	0.06 ± 0.007^c	0.071 ± 0.001^a,c
Na	3.09 ± 1.65^a	3.37 ± 2.85^a	4.70 ± 2.08^b	3.71 ± 1.65^a	6.06 ± 0.59^c	6.50 ± 0.008^c	3.95 ± 0.04^a,b,d
Sr	0.03 ± 0.03^a	3.37 ± 2.86^a	0.03 ± 0.02^a	0.34 ± 0.77^b	0.20 ± 0.00^c	0.02 ± 0.004^c	0.016 ± 0.002^c,a
Zn	0.02 ± 0.008^a	3.37 ± 2.87^a	0.27 ± 0.33^b	0.05 ± 0.03^c	0.04 ± 0.008^c	0.10 ± 0.08^c	0.29 ± 0.007^b,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 elements that are responsible for Sauce-flavor baijiu from different regions.