Many producers and manufacturers of chillies and chilli derived products are moving from the non-technical taste testing and moving over to the objective measurement of hotness using the FoodSense.
The issue with taste testing of chillies and chilli products is that it is non-quantitative. In a recent study for one of our clients we performed a blind taste test where our tasters showed that one product was 'hotter' than another; we then went onto use the FoodSense Chilli sensor and we able to put an objective score to the subjective experience.
The hotter product scored 2394 SHU and the 'milder' product scored 1764 SHU.
Please see these two videos to see the results.