#016252609 - hot maple syrup testing

1.0 AbstractThis report details the quantitative analysis of the capsaicinoid content, expressed in Scoville Heat Units (SHU), of an unknown spiced syrup (Sample ID: blinded). The analysis was performed using the FoodSensation 4 Analyzer. A one-in-five dilution of the sample was prepared in a proprietary buffer and analyzed in triplicate. The mean measured SHU was 531 ± 126, indicating a mild heat level. The relative standard deviation (RSD) of the triplicate measurements was 23.7%, which is slightly above the typical target of 20% but is considered acceptable for this rapid analysis.

2.0 IntroductionThe objective of this study was to determine the perceived heat intensity of an unknown spiced syrup sample. The Scoville Organoleptic Test has been historically used for this purpose but is subjective. Modern methods utilize high-performance liquid chromatography (HPLC) or instrumental sensors to quantify capsaicinoids, the compounds responsible for heat in chili peppers. The FoodSensation 4 Analyzer provides a rapid, instrumental method to measure SHU, offering a more objective and reproducible result.

3.0 Materials and Methods

3.1 Sample:

• One unknown spiced syrup sample (blinded ID). The sample was provided and handled in a blinded manner to prevent analyst bias.

3.2 Reagents and Equipment:

• FoodSensation 4 Analyzer with chili sensor.

• Proprietary analysis buffer.

• 1.5 mL microcentrifuge tubes.

• Adjustable micropipettes (100 µL and 50 µL).

• Vortex mixer.

3.3 Sample Preparation:

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

2. Sample Addition: 100 µL of the unknown spiced syrup was added to the buffer.

3. Mixing: The tube was vortexed for 20 seconds to ensure homogeneous mixing, resulting in a final one-in-five (1:5) dilution factor.

3.4 Instrumental Analysis:

1. A fresh chili sensor was installed in the FoodSensation 4 Analyzer.

2. For each replicate, 50 µL of the prepared 1:5 dilution was pipetted onto the sensor.

3. The test was initiated via the instrument's software. Each measurement was automatically recorded and saved with a unique sample ID.

4. The entire procedure was repeated twice more to generate a total of three (n=3) technical replicates.

4.0 Results

The SHU results for the three replicate analyses are presented in Table 1.

Table 1: Scoville Heat Unit (SHU) Measurements of the Spiced Syrup (1:5 Dilution)

Calculated Statistics:

• Mean SHU: 531

• Standard Deviation (SD): 126

• Relative Standard Deviation (RSD): 23.7%

5.0 Discussion

The analysis determined the average heat level of the unknown spiced syrup to be 531 SHU. For context, this places the sample in a mild heat category, comparable to a mild hot sauce such as Tabasco® (approximately 250-500 SHU).

The precision of the triplicate measurements, as indicated by the RSD of 23.7%, is slightly higher than the ideal target of ≤20%. This variability can be attributed to the rapid, real-time nature of the analysis and potential minor inconsistencies in sample handling or sensor loading. Despite this, the data is considered sufficiently reliable for the purpose of characterizing the sample's heat profile. The individual sensor traces for each replicate were visually inspected and confirmed the presence of characteristic response peaks, validating the instrument's output.

6.0 Conclusion

The unknown spiced syrup was successfully analyzed and found to have a mild heat intensity of 531 SHU. The results demonstrate the utility of the FoodSensation 4 Analyzer for the rapid screening of capsaicinoid content in complex, viscous food matrices like syrups. To improve precision in future analyses, ensuring consistent pipetting technique and allowing for sensor equilibration time is recommended.