Measuring the Heat of Hot Maple Syrup with the FoodSense Generation 4
Hot honey has become increasingly popular in recent years, but what about hot maple syrup? In this test, we used the FoodSense Generation 4, sometimes referred to online as the "Scoville Meter", to measure the heat level of a spicy maple syrup purchased from Marks & Spencer in the UK.
The Challenge of Measuring Mildly Spicy Products
Many spicy products on the market deliver flavour and warmth rather than intense heat. Products such as infused syrups, sauces, dressings and marinades can contain chilli, yet still fall well below the heat levels associated with traditional hot sauces.
One of the difficulties with these products is that there are very few established analytical methods capable of accurately measuring low Scoville Heat Unit (SHU) values. In particular, products with heat levels below 750 SHU can be difficult to assess using conventional techniques.
Sample Preparation
The maple syrup sample was prepared using a simple dilution procedure:
100 ĀµL of hot maple syrup was added to a sample container.
400 ĀµL of chilli buffer was added, creating a 1-in-5 dilution.
The sample was mixed thoroughly using a vortex mixer.
50 ĀµL of the prepared sample was then applied to a FoodSense chilli sensor.
Because maple syrup is largely water-soluble, sample preparation was straightforward and required minimal effort.
Running the Analysis
After inserting a fresh chilli sensor into the FoodSense Generation 4, the sample was analysed using the corresponding 1-in-5 dilution setting within the mobile application.
The device communicated directly with the connected smartphone via Bluetooth, processed the capsaicinoid data, and calculated the Scoville Heat Unit value.
Results
The spicy maple syrup returned a measured value of:
628 Scoville Heat Units (SHU)
This result aligns well with the tasting experience. The syrup clearly contains chilli and provides a noticeable warmth, but it remains very mild and is unlikely to cause discomfort for most consumers.
Why Low-Level Heat Measurement Matters
A common question we receive is how the FoodSense Generation 4 compares with other analytical methods.
The reality is that many traditional approaches are not validated for very mild products, particularly those below 750 SHU. This creates a significant challenge for manufacturers producing products such as:
Maple syrups
Flavoured honeys
Mild sauces
Seasonings
Low-heat condiments
In many cases, there are no recognised official methods specifically designed to determine the Scoville rating of these products.
About the Product
According to the product packaging, the maple syrup was infused with Bird's Eye chilli. Based on the ingredient declaration, the chilli content appears relatively high by mass. However, it is difficult to determine whether fresh chillies or a chilli oleoresin extract were used during manufacturing.
Regardless of the source of the heat, the measured result demonstrates that the final product delivers only a gentle chilli warmth.
Conclusion
This test highlights how easy it is to measure the heat level of unconventional chilli-containing products using the FoodSense Generation 4. From sample preparation through to final SHU determination, the process took only a few simple steps and provided a quantitative result for a product that would otherwise be difficult to evaluate using conventional methods.
For producers and developers working with mildly spicy products, especially those below 750 SHU, the FoodSense Generation 4 offers a practical solution for obtaining fast and repeatable Scoville Heat Unit measurements.
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