Abstract: Due to the differences in raw materials and microbial communities during the fermentation process, Baijiu possesses unique geographical characteristics in terms of trace elements, isotopes, and flavors, which can be identified through instrumental analysis combined with chemometrics. Based on the origins of the geographical characteristics of Baijiu, the instrumental methods for the identification of raw materials and microbial fermentation products such as inductively coupled plasma mass spectrometry (ICP-MS), isotope ratio mass spectrometry (IRMS), chromatography, spectrometry, and biomimetic sensors are reviewed. The application fields and defects of these methods are proposed and the crucial issues and future trends in the identification of the geographical characteristics of Baijiu are discussed. We believe that this review will provide a reference for the analysis and identification of Baijiu.

Key words: Baijiu; geographical characteristics; identification technologies; inductively coupled plasma mass spectrometry; isotope ratio mass spectrometry; chromatography; spectrometry; sensors