A report on the Chile Pepper Variety Evaluation from Purdue University
At ZP FoodSense we are delighted to report on independent work performed at Purdue University, where they monitored the hotness of chile peppers using the FoodSense - ChilliPot.
In this article we report the method developed by Purdue University for testing chile peppers and there validation of the ChilliPot by correlation with HPLC.
CHILE PEPPER PREPERATION FOR CHILLIPOT
STEP ONE - Blend ~80 to 160 g chiles with 10% (v/w) distilled water until smooth.
STEP TWO - Weigh ~2 g of this homogenate/smoothie from STEP ONE and add 1:1 v/w ChilliPot buffer (~2 ml per sample), inverted multiple times, and then let rest for 10-20 min.
STEP THREE - Dilute the sample from STEO TWO: a sample of those diluted homogenates 1:2 v:v for poblanos or 1:9 for other chiles (1 part homogenate to 2 or 9 parts buffer) and measured them on the ChilliPot.
STEP FOUR - The sample was tested on the ChilliPot. The measured SHU was then divided by 0.5 (to account for the 1:1 dilution with ChilliPot buffer) to achieve the SHU of the pure homogenate. Then this value was divided by 0.9 to account for the initial 10% dilution with distilled water to achieve a final SHU value.
VALIDATION BY HPLC
The Purdue University validated the ZP FoodSense ChilliPot by HPLC, where 30 ml of the homogenate/smoothie from STEP ONE and was frozen at -20 degC. The samples were then sent to an independent lab for testing by HPLC.
ZP FoodSense supports our clients, if you are a client and woudl like direct training on this methodology please don't hesitate to contact us.