71F-3 |
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J. A. BUENDIA GUIA, Dept. for the Investigation of the Chemical Sciences of Foods, Univ. Autonoma de Coahuila, Engineer José Cadenas S/n numbers, saltillo, 25280, Mexico and H. De La Garza Toledo, Dept. for the Investigation of the Chemical Sciences of Foods, Univ. Autonoma de Coahuila, Engineer José Cadenas S/n numbers, Saltillo, 25280, Mexico. Sotol is an alcoholic drink obtained from the distillation of the fermented musts of the sotol (Dasylrion spp) plant, of the family agavaceas that grows abundantly in the chihuahuense desert that includes the states of Chihuahua, Durango, and Coahuila. Quality control is based on the official norm (NOM-159-SCFI-2004), which is the same as for Tequila (a different alcoholic drink). The object of this research is to characterize the physical and chemical propierties of sotol in order to update and modify the Official Quality Norms. Different types of sotols from various regions were analyzed. The first phase included the determination of percent of alcohol, pH, ash, and dry matter. We had three samples: (1) Sotol Coahuilense, (2) Sotol Hacienda, (3) Sotol Mesteño. The second phase was the determination of organic compounds by gas chromatography using SPME technique for the extraction of volatile compounds. The results were: pH=3.37, SD=0.40%, SL=0.05%; alcohol=38.3, SD=0.4%, SD=0.4%, SL=0.05; ash=366.18 Mg/Lt (not significant); dry matter=936.52 Mg/Lt, SD=0.75%, SL=0.05; methanol=98 ppm, SD=0.87%, SL=0.05; ethanol=372 ppm, SD=17.64%, SL=0.05; 2-methylpropanol=52 ppm, SD=9.23%, SL=0.05; 3-methyl-1-butanol=2.6 ppm, SD=6.08%, SL=0.05; acetic acid=80.89 ppm, SD=8.99%, SL=0.05; furfural=0.2 ppm, SD=19.65%, SL=0.05; octanoic acid ethyl ester=0.45 ppm, SD=5.63%, SL=0.05; decanoic acid ethyl ester=0.12 ppm, SD=6.70%, SL=0.05. There are lots of differences in commercial sotol, but if all are inside the NOM, then the qualities are very different.
Session 71F, Religious & Ethnic Foods: General
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |