# 006252609 - hot maple syrup testing

1.0 Executive Summary

This report details the quantitative analysis of a chili-infused syrup sample using the Food Sense Generation 4 system. The objective was to determine the Scoville Heat Unit (SHU) concentration of the sample and assess the reproducibility of the testing method. Three replicate tests were performed on a 1:5 diluted sample. The average SHU value was determined to be 499 SHU, with a relative standard deviation (RSD) of 18.1%, which falls within the acceptable method performance criterion of ≤20%.

2.0 Introduction & Objective

The Food Sense Generation 4 is a rapid, sensor-based system designed for the quantitative measurement of capsaicinoids, the compounds responsible for pungency in chili peppers. The system provides results in Scoville Heat Units (SHU) in under 15 seconds per test.

The primary objective of this analysis was to:

• Determine the average SHU value of the provided chili-infused syrup.

• Evaluate the precision of the measurement by performing triplicate tests and calculating the relative standard deviation.

3.0 Materials & Methods

3.1 Materials:

• Sample: Chili-infused syrup (Sample ID: [Code from bottle]).

• Instrument: Food Sense Generation 4 with dedicated chili sensors.

• Reagent: Proprietary buffer solution (supplied with kit).

• Consumables: 1.5 mL centrifuge tubes, pipette tips.

• Equipment: Adjustable micropipette (100 µL & 50 µL), vortex mixer.

3.2 Sample Preparation:

1. A 1:5 dilution of the syrup was prepared to bring the analyte concentration within the optimal detection range of the sensor.

2. Using a micropipette, 100 µL of the undiluted syrup was transferred into a 1.5 mL centrifuge tube.

3. 400 µL of the proprietary buffer was added to the same tube, resulting in a total volume of 500 µL.

4. The tube was vortexed for approximately 10 seconds to ensure complete mixing and homogeneity.

3.3 Testing Procedure:

1. A new chili sensor was inserted into the Food Sense instrument for each test.

2. The sample ID was entered into the accompanying mobile application, with a numerical suffix (e.g., "[Sample ID]_1", "[Sample ID]_2") to distinguish replicates.

3. The dilution factor (1:5) was selected within the application.

4. Using a clean pipette tip, 50 µL of the prepared 1:5 diluted sample was dispensed directly onto the sensor.

5. The measurement was initiated. The analysis was completed in less than 15 seconds per test.

6. Steps 1-5 were repeated for a total of three (3) replicate measurements.

4.0 Results & Data Analysis

The raw SHU results from the three consecutive tests are presented in the table below.

Statistical Analysis:

• Mean (Average): 499 SHU

• Standard Deviation (StDev): 90 SHU

• Relative Standard Deviation (RSD): 18.1%

The RSD of 18.1% indicates good precision for a rapid analytical method and meets the typical acceptance criterion for such tests, which is an RSD of 20% or better.

5.0 Discussion

The Food Sense Generation 4 system successfully provided quantitative SHU measurements for the chili-infused syrup in under a minute for the entire triplicate analysis. The results demonstrate that the sample has a moderate heat level.

The variability between replicates (584, 510, 404 SHU) is acknowledged; however, the calculated RSD of 18.1% confirms that the method's precision is acceptable. This level of variation is common in rapid biosensor analyses and does not invalidate the overall finding. All raw data, including signal analysis graphs, are stored in the cloud and can be reviewed or exported for further examination or reporting purposes.

6.0 Conclusion

The analysis confirms that the tested chili-infused syrup has an average Scoville Heat Unit value of 499 SHU, as determined by the Food Sense Generation 4 system. The testing method demonstrated acceptable precision with a relative standard deviation of 18.1%, validating the reliability of the result. This objective data can be used