#004252609 - hot maple syrup

1.0 Executive Summary

A commercial food product labeled as "Hot Maple Syrup" was analyzed in triplicate to determine its capsaicinoid concentration, expressed in Scoville Heat Units (SHU). The analysis was performed using the Food Sensation 4 instrument, a quantitative biosensor system. The mean Scoville Heat Unit value for the sample was determined to be 376 SHU, with a standard deviation of 55 SHU. The relative standard deviation (RSD) was calculated to be 14.7%, indicating an acceptable level of repeatability for the method used. The product is classified as very mild.

2.0 Introduction

The perceived heat of chili-containing products is primarily due to capsaicinoids. Quantifying these compounds is essential for quality control, product labeling, and addressing consumer complaints. The Scoville Organoleptic Test has been largely superseded by instrumental methods such as High-Performance Liquid Chromatography (HPLC). The Food Sensation 4 provides a rapid, alternative method for capsaicinoid quantification by utilizing a proprietary biosensor to measure the biological response to these compounds, directly converting the signal to SHU.

3.0 Materials and Methods

3.1 Sample: "Hot Maple Syrup" (Sample ID: [Product Code from video]).

3.2 Instrumentation:

• Analytical Instrument: Food Sensation 4

• Vortexer: Used for sample homogenization.

• Pipettes: For accurate liquid handling.

• Consumables: 1.5 mL microcentrifuge tubes.

3.3 Reagents:

• Proprietary dilution buffer.

3.4 Sample Preparation:Due to the sample's high viscosity, a 1-in-5 dilution series was performed.

1. 400 µL of proprietary buffer was aliquoted into a 1.5 mL microcentrifuge tube.

2. 100 µL of the "Hot Maple Syrup" sample was added to the same tube.

3. The mixture was vortexed for 20 seconds to ensure complete homogenization.

3.5 Analytical Procedure:

1. A fresh sensor was installed in the Food Sensation 4 instrument.

2. The test was named with a unique identifier corresponding to the sample and replicate number.

3. 50 µL of the prepared 1-in-5 dilution was pipetted onto the sensor.

4. The "Start Measurement" command was initiated.

5. The instrument automatically collected and processed the data, outputting a result in SHU.

6. This procedure was repeated twice more (n=3) with independently prepared dilutions and new sensors.

4.0 Results

The results from the triplicate analysis are presented in Table 1.

Table 1: Scoville Heat Unit (SHU) Results for Hot Maple Syrup

Statistical Summary:

• Mean SHU: 376

• Standard Deviation (SD): 55

• Relative Standard Deviation (RSD): 14.7%

5.0 Discussion

The analysis confirms the presence of capsaicinoids in the sample at a low concentration, with a mean value of 376 SHU. This classifies the product as very mild on the Scoville scale.

The observed Relative Standard Deviation of 14.7% falls within an expected range for a rapid analytical technique applied to a complex, viscous food matrix. Potential sources of this variability include the challenge of pipetting viscous samples and the inherent performance characteristics of the biosensor system. Despite this, the method demonstrated sufficient repeatability to provide a reliable quantitative assessment of the product's heat level.

The Food Sensation 4 system provides not only the final SHU value but also stores the raw sensor data and allows for the generation of Certificates of Analysis (CoA). This creates a defensible data trail for quality assurance and for addressing customer or retailer inquiries regarding product specifications.

6.0 Conclusion

The "Hot Maple Syrup" sample was successfully analyzed and found to have a low capsaicinoid content, corresponding to a mean Scoville Heat Unit value of 376 SHU. The analytical method demonstrated acceptable repeatability for quality control purposes. This report