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

Table 6

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

Parameters	PC1	PC2	Euclidean distance	Contribution (%)
Al	21.25	0.06	21.25	12.35
Li	3.94	17.23	17.68	10.28
Ca	16.29	0.01	16.29	9.47
Cu	13.33	0.16	13.33	7.75
Hexanoic acid	0.03	13.32	13.32	7.74
Fe	6.89	10.85	12.85	7.47
^13δCacetic acid	7.37	10.43	12.77	7.42
Zn	8.33	2.77	8.78	5.11
Lactic acid	0.20	8.05	8.06	4.68
Acetic acid	1.64	7.29	7.48	4.35
Cr	6.85	2.76	7.38	4.29
Mn	2.03	6.33	6.65	3.86
Butyric acid	3.40	5.14	6.17	3.59
K	3.38	5.13	6.14	3.57
Ba	0.55	4.76	4.79	2.79
Na	0.04	4.07	4.07	2.36
Propanoic acid	2.66	0.36	2.69	1.56
Sr	1.67	0.85	1.88	1.09
Mg	0.16	0.41	0.44	0.25