Measuring a 2 million SHU habanero oleoresin

https://www.youtube.com/watch?v=LcCJOk6EKA8

In this live, unscripted demo, we measure the heat intensity of habanero resin samples using the FoodSense electrochemical sensing platform. The video walks through real‑world sample preparation, dilution strategies, and live sensor measurements, showing how the system responds to both mild and extremely intense capsaicin samples. Starting with a recap of an earlier mild habanero resin (after correcting for dilution), we then move on to a second, far more potent sample. You’ll see how ethanol is used to handle oily resin samples, how successive dilutions are prepared, and how the sensor and mobile app guide the user when concentrations are too high. The demo highlights: Practical dilution workflows for chili resins Live feedback from the FoodSense device and mobile app Automatic “too high – dilute more” guidance Cloud‑based data analysis via Djuli Access to both simplified results and raw electrochemical data Even at a 1 in 1,000 dilution, the second habanero resin remains highly concentrated, leading to an estimated ~2 million Scoville Heat Units (SHU). This clearly demonstrates the system’s sensitivity and suitability for quality control, production, and R&D environments dealing with capsaicin‑rich products. This video is a realistic, hands‑on look at how FoodSense handles extreme samples—no editing, no rehearsal, just chemistry and data. If you have questions about capsaicin measurement, chili testing, or FoodSense technology, feel free to reach out.