Measuring Capsaicin Across Chilli Samples: A Practical Guide with FoodSense Generation 4

https://www.youtube.com/watch?v=FNJh2P3DIRQ

Understanding the heat level of chilli-based products is essential for quality control, product development, and accurate labelling. In this live webinar and demonstration, we explored how to measure capsaicin—the compound responsible for heat—in a variety of chilli samples using the FoodSense Generation 4 system.

This session covered real-world testing across fresh chillies, chilli powders, sauces, and oleoresins, while highlighting how preparation techniques and sample type can significantly impact Scoville Heat Unit (SHU) readings.

Why Capsaicin Measurement Matters

Capsaicin concentration determines the perceived heat of chillies and chilli-based products. Accurately measuring this concentration allows producers to:

• Ensure consistent product quality

• Validate label claims

• Maintain traceability across the supply chain

• Support certification and compliance

However, results can vary significantly depending on how samples are prepared and processed—something this demonstration clearly illustrates.

Key Insight: Fresh vs Dried Chillies

One of the most important takeaways is the difference between fresh and dried chillies.

Fresh chillies typically contain around 90% water. As a result, their measured Scoville rating will be approximately one-tenth of the value seen in dried chillies. This explains why published SHU values—often based on dried samples—can seem much higher than expected when testing fresh produce.

For example:

• Fresh bird’s eye chilli measured: 8,800 SHU

• Equivalent dried value: ~88,000 SHU

This aligns with the expected range for bird’s eye chillies (50,000–100,000 SHU when dried).

Sample Preparation Best Practices

Accurate capsaicin measurement depends heavily on proper sample preparation.

Fresh Chillies

• Remove stalks (they contain no capsaicin)

• Avoid including seeds (they dilute concentration by mass)

• Focus on the flesh and placenta, where capsaicin is concentrated

• Blend thoroughly—knife chopping is insufficient

General Guidelines

• Use precise weighing and dilution ratios

• Ensure samples are well homogenised

• Avoid cross-contamination by using fresh pipette tips and sensors

Testing with FoodSense Generation 4

The FoodSense Gen 4 system provides a streamlined workflow:

1. Apply a prepared sample to a disposable sensor

2. Run the test via a connected mobile app

3. Capture signals (capsaicin peaks) in real time

4. Automatically process data in the cloud system (“Julie”)

5. View results instantly on your device

The system also stores raw data and generates downloadable reports, supporting traceability and verification.

Chilli Powder: A Common Challenge

Chilli powder is one of the most difficult sample types to test accurately.

Key Challenges:

• Capsaicin is poorly soluble

• Extraction efficiency is critical

• Many products are not actually tested—labels often rely on assumptions

Best Practice:

• Prepare samples in advance (e.g. 24 hours) to improve extraction

• Use appropriate dilutions

In the demonstration:

• Carolina Reaper powder measured: ~1,000,000 SHU

• Label claim: 2,000,000 SHU

This highlights how real measurements can differ from supplier claims, reinforcing the importance of direct testing.

Testing Chilli Sauces

Liquid samples, such as sauces, are easier to work with.

Key Steps:

• Dilute appropriately (e.g. 1 in 100)

• Vortex thoroughly to ensure even distribution

• Apply consistent sample volumes

Example result:

• Tabasco-style sauce measured: ~4,000 SHU

• Typical range: 2,500–5,000 SHU

This demonstrates good alignment with expected values when preparation is done correctly.

Oleoresins: Highly Concentrated Samples

Oleoresins are concentrated capsaicin extracts produced using solvents.

Key Characteristics:

• Very high SHU values

• Require significant dilution

• Often exceed measurement thresholds without preparation

In this session:

• Oleoresin measured at >4,000,000 SHU

Due to their strength, multiple dilution steps are often necessary to bring readings within measurable limits.

Data Transparency and Traceability

One of the standout features of the FoodSense system is its cloud-based data platform. Every measurement includes:

• Time and date stamps

• Raw signal data (capsaicin peaks)

• Calculated SHU values

• Exportable reports (e.g. PDF)

This level of transparency allows users to:

• Validate results

• Identify potential interferences

• Share certified data across teams and supply chains

Handling Interferences

Complex samples (such as sauces or natural products) may contain other compounds. The system addresses this by:

• Detecting capsaicin-specific peaks

• Allowing users to inspect raw signals

• Highlighting anomalies or interference patterns

This ensures confidence in the final measurement.

Final Takeaways

This demonstration highlights several important principles for accurate capsaicin measurement:

• Preparation is critical – especially for solids like chilli powder

• Understand your sample type – fresh vs dried makes a major difference

• Dilution matters – incorrect dilution can lead to inaccurate or unusable results

• Data visibility builds trust – raw signals and cloud reporting enhance reliability

From fresh chillies to highly concentrated extracts, the FoodSense Generation 4 system provides a practical, accessible way to achieve lab-quality capsaicin analysis across a wide range of applications.