Research Article Open Access

Chemical Profile of Sotol Analyzed by Solid Phase Microextraction-Gas Chromatography

Heliodoro de la Garza1, Juan Buenrostro1, María Reyes-Vega1, Raúl Rodríguez1, Dolores G. Martinez1 and Cristobal N. Aguilar1
  • 1 Department of Food Science and Technology, School of Chemistry, Universidad Autónoma de Coahuila, Blvd., Venustiano Carranza Col. República 25280, Saltillo Coahuila, Mexico


Problem statement: Sotol is a distilled spirit made from Dasylirion spp., a plant (called sotol) that grows in the wilds of Northern Mexico and west Texas and New Mexico. This alcoholic beverage is produced in a similar process to the more common artisanal tequila and mescal. Sotol is also now beginning to achieve international recognition; however there are few commercial examples available, which are elaborated with poor quality and sensorial attributes un-defined. Approach: This is the first study which reported a chemical characterization of the main components of six commercial sotols, establishing the correlations among the samples and determining the similitude levels. Solid Phase Microextraction-Gas Chromatography (SPME-GC) was used to analyze the chemical compounds present in the sotols (HaciendaTM, MestenoTM, Coyamito, Los Cuates, un-aged Alacran and rested Alacran). Results: From data obtained of the analysis of main components, a total of 25 chemical compounds were found to be related with six physicochemical characteristics of sotol, explaining 66.1% of the total variance. Rested Alacran and un-aged Alacran sotols were related by the high content of propionic acid, undecanoic acid, acetic acid, buthanol and furfural and by the low contents of phenyl ethanol, decanoic acid and ethyl dodecanoic acid. MestenoTM and Coyamito sotols presented an opposite chemical composition. HaciendaTM sotol contains high concentration of propanol, ethyl acetate, methyl butanol, hexadienal and low levels of ethyl decanoic acid and naftalene, chemical compounds do not found in Los cuates sotol. Conclusion: This study revealed for first time the chemical profile of the sotol demonstrating the necessity to improve the elaboration process of this alcoholic beverage to offer a Mexican product of high quality in the global market.

American Journal of Agricultural and Biological Sciences
Volume 5 No. 3, 2010, 261-268


Submitted On: 20 May 2010 Published On: 30 September 2010

How to Cite: de la Garza, H., Buenrostro, J., Reyes-Vega, M., Rodríguez, R., Martinez, D. G. & Aguilar, C. N. (2010). Chemical Profile of Sotol Analyzed by Solid Phase Microextraction-Gas Chromatography. American Journal of Agricultural and Biological Sciences, 5(3), 261-268.

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  • Sotol
  • chemical compounds
  • alcoholic beverage