Abstract: In order to identify the brands of strong-flavor Baijiu (SFB), the stable carbon isotope ratios of ethanol and flavor compounds (isoamyl alcohol, ethyl hexanoate, ethyl lactate and caproic acid) in 301 samples from 13 brands were determined by stable isotope ratio mass spectrometry. The results showed that different commercial SFB had different stable carbon isotope characteristics. When using ethanol δ13C alone to distinguish SFB's brands, the overall correct identification rate was only 44.5%. After combining with the δ13C of four flavor compounds, the overall correct identification rate increased to 82.7%, indicating that combining the δ13C of various compounds in SFB could be effectively used to identify the brands of SFB.
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2021, Vol. 47 
