Answering the Most Common Questions About FoodSense Generation 4 for Chilli Testing
- martinpeacock13
- Aug 1
- 3 min read
One of the most common questions we receive is how FoodSense Generation 4 (FSG4) compares with traditional HPLC methods used to determine capsaicinoid content and calculate Scoville Heat Units (SHU).
Several customers have carried out side-by-side comparisons between FoodSense and independent HPLC laboratories. One customer invested significant effort in collecting comparison data, and the results demonstrated a strong correlation between the two approaches.
You can explore the full case study and video walkthrough here:
This same case study also discusses repeatability, reproducibility, and the challenge of obtaining consistent results even when the same ASTA/AOAC methodology is implemented at different accredited laboratories.
Can FoodSense Analyse Different Chilli Products?
FoodSense has been successfully used across a wide variety of chilli-containing products, including:
Paprika
Cayenne pepper
Chilli powder
Crushed chilli flakes
Seasoning blends
Sauces
Oleoresins
Extracts
Finished food products
For organisations evaluating the technology, we strongly recommend that a scientist or laboratory manager review the practical guide below, which demonstrates testing across multiple sample types:
What About Matrix Interferences?
One feature that distinguishes FoodSense from many analytical systems is transparency.
Rather than simply reporting a final answer, users can inspect the raw electrochemical signal generated during the measurement. This allows experienced analysts to assess signal quality and identify potential interferences.
A demonstration of the raw signal functionality can be viewed here:
In practice, capsaicin signals are often highly dominant. Samples are typically diluted from approximately 1:5 to 1:10,000, meaning that the majority of the measurement environment consists of the FoodSense chilli buffer rather than the original product matrix.
Can FoodSense Be Used for Quality Control?
FoodSense is fundamentally a tool for measuring capsaicin concentration and calculating SHU values.
How those measurements are incorporated into a business is ultimately a decision for each organisation, but customers are using the technology for:
Incoming raw material verification
Supplier qualification
In-process quality control
Product standardisation
Finished goods assessment
Several major companies within the food supply chain are already using FoodSense, including organisations with annual revenues measured in billions of euros.
A practical customer application example can be found here:
Data Management and Traceability
FoodSense maintains electronic test records and provides visibility of both calculated results and raw measurement data.
A demonstration of the software environment can be viewed here:
The accompanying Djuli software platform also includes API capabilities that could, in principle, support integration with:
LIMS
ERP systems
Quality Management Systems (QMS)
Further information about Djuli can be found here:
At present, FoodSense has not been specifically configured as an FDA 21 CFR Part 11 compliant platform, although PDF reports can be generated and incorporated into broader document control systems.
Instrument Verification and Maintenance
FoodSense is a solid-state instrument containing very few moving parts, which significantly simplifies maintenance when compared with traditional analytical systems.
For organisations wishing to periodically verify instrument performance, an Electronic Chilli reference device is available. This device provides a known response and can be used as part of routine quality procedures to confirm that the instrument is operating correctly.
FoodSense sensors are disposable single-use items, while the instrument itself is supplied with a one-year warranty.
Consumables are available here:
Sensors:
Buffer:
Understanding the Costs
Instrument
Current starter kit pricing can be found here:
Software
The first year of software access is included. After the first year, Djuli is currently priced at:
€99 per month
Further pricing details are available here:
Typical Consumable Cost Per Test
Item | Approximate Cost |
Sensor | €3.50 |
Buffer | €0.60 |
Laboratory plastics and consumables | €0.90 |
Total | ~€5 per test |
Service and Training
Annual service support (if required): approximately 15% of the original purchase price.
Instrument verification support (if required): approximately 15% of the original purchase price.
Final Thoughts
FoodSense Generation 4 was developed to give chilli processors, spice manufacturers, ingredient suppliers, and food producers a practical, transparent, and accessible way to measure capsaicin and calculate Scoville Heat Units.
By combining disposable sensors, visibility of raw measurement data, digital traceability, and low per-test costs, FoodSense provides an alternative approach to traditional laboratory workflows while maintaining the transparency that quality and regulatory professionals expect.
If you're evaluating capsaicin testing solutions, the case studies, videos, and application guides referenced throughout this article provide real-world data from organisations already using FoodSense in production and quality environments.
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