Journal of Food Quality / 2019 / Article / Tab 4

Research Article

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

Table 4

Nineteen parameters of variables on two principle components of principal component analysis from seven different origins.

ParametersPC1PC2Euclidean distanceContribution (%)

Al21.250.0621.2512.35
Li3.9417.2317.6810.28
Ca16.290.0116.299.47
Cu13.330.1613.337.75
Hexanoic acid0.0313.3213.327.74
Fe6.8910.8512.857.47
13δCacetic acid7.3710.4312.777.42
Zn8.332.778.785.11
Lactic acid0.208.058.064.68
Acetic acid1.647.297.484.35
Cr6.852.767.384.29
Mn2.036.336.653.86
Butyric acid3.405.146.173.59
K3.385.136.143.57
Ba0.554.764.792.79
Na0.044.074.072.36
Propanoic acid2.660.362.691.56
Sr1.670.851.881.09
Mg0.160.410.440.25

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