🔥 Measuring the Heat of a Mild Cajun Chili Sauce — Live Demo
- martinpeacock13
- 4 days ago
- 2 min read
Today I walked through a full, real‑time measurement of a mild Cajun chili sauce using our chili‑heat sensor technology. Although this sauce wasn’t especially hot, it made for a perfect demonstration of how the system adapts automatically depending on sample strength.
Here’s the workflow I followed:
🧪 1. Sample Preparation
Took 100 µL of sauce
Mixed into 900 µL of chili buffer (1:10 dilution)
Vortexed thoroughly and prepared 50 µL for the sensor
The app immediately recognised the sample was too mild at this dilution and prompted me to prepare a more concentrated version.
🔁 2. Adjusting to a 1:5 Dilution
To increase concentration:
I added another 100 µL of sauce back into the tube
Re‑vortexed to ensure proper mixing
Loaded 50 µL onto a fresh sensor
Ran the test again using the app‑guided 1:5 dilution
📈 3. Results
The system generated clear capsaicin peaks both on the handheld device and in the cloud dashboard.
➡️ Final heat result: 226 Scoville Heat Units (SHU)
A very mild sauce — which aligns with expectations.
🧬 Why This Matters
Many people ask how this compares with HPLC. Interestingly:
HPLC isn’t validated below 750 SHU, meaning mild sauces often can’t be measured using traditional chromatography.
Our system fills that gap, enabling accurate measurement, traceability, and cloud‑stored reporting even at the very mild end of the scale.
This makes it particularly valuable for:
Chili sauce producers
Ingredient suppliers
Breeders working with low‑heat hybrids
Anyone needing objective, auditable heat assessments
☁️ 4. Automatic Cloud Traceability
Every run is saved instantly:
View results and raw sensor data
Download reports (PDF, Excel etc.)
Maintain full product traceability for QA or breeding programmes
If you’re exploring chili analytics or need reliable heat measurement for your products, feel free to reach out — happy to help.
Comments