@article{ZHANG2025, 
author = {Qian ZHANG and Zhengmin XIE and Jia ZHENG and Jian SU and Dong ZHAO and Xingming WANG and Jinping WEI and Jian HUANG and Huaxia YE and Runping XUE and Maochun LI},
title = {Relation of ethanol δ13C, hexanoic acid δ13C and ethyl hexanoate δ13C in Baijiu},
year = {2025},
journal = {China Brewing},
volume = {44},
number = {8},
pages = {286-292},
keywords = {Baijiu, ethanol δ13C, hexanoic acid δ13C, ethyl hexanoate δ13C, relation, identification},
url = {https://www.sciopen.com/article/10.11882/j.issn.0254-5071.2025.08.041},
doi = {10.11882/j.issn.0254-5071.2025.08.041},
abstract = {To explore the correlation among the stable carbon isotope ratio (δ13C) of ethanol, hexanoic acid δ13C and ethyl hexanoate δ13C in Baijiu with hexanoic acid and ethyl hexanoate as the main flavor components, based on the dynamic equilibrium reaction: ethanol+hexanoic acid   ⇌ethyl hexanoate+water in Baijiu, the correlations among ethanol δ13C, hexanoic acid δ13C and ethyl hexanoate δ13C in both Baijiu simulants and actual Baijiu samples were examined. The results showed that there was a multivariate linear relationship among the three components in the Baijiu simulants, and the linear relationship formula (1) was: ethyl hexanoate δ13C=ethanol δ13C×0.260+hexanoic acid δ13C×0.700-0.755, but it was not suitable for analyzing the correlation of the three components in Baijiu. There also existed a multiple linear relationship in the three components in Baijiu, the linear relationship formula (2) was: ethyl hexanoate δ13C=ethanol δ13C×0.109+hexanoic acid δ13C×0.205-15.658. Compared with formula (1), this formula had a smaller standard deviation and could better demonstrate the relationship among ethanol δ13C, hexanoic acid δ13C and ethyl hexanoate δ13C in Baijiu. It had certain applicability in Baijiu, providing technical support for the application of stable isotope technology in the exogenous addition of Baijiu.}
}