Testing a Mild Habanero Oleoresin (mild)

https://www.youtube.com/watch?v=-AjaeuiH2bU

In this video, we walk through a practical sample‑preparation workflow for measuring capsaicin in a habanero resin using a FoodSense chili sensor and the Djuli app.

The habanero product is labelled as a resin, but behaves more like an oil, which introduces challenges around solubility and extraction. We explore a modified preparation approach that introduces a 96% ethanol pre‑mix step before adding the aqueous buffer, with the goal of improving capsaicin extraction and overall measurement accuracy.

Key topics covered include:

• Measuring small volumes of habanero resin using a pipette

• Creating an ethanol–resin pre‑mix to aid capsaicin extraction

• Managing phase separation and emulsions

• Importance of order of addition (ethanol → resin → buffer)

• Running the sample on a fresh chili sensor

• Interpreting capsaicin peaks in the Djuli app

• Comparing analytical results with sensory (taste) perception

• Why reputation and label claims don’t replace real measurement

The final result shows a capsaicin score of ~1,440, which may seem low for a habanero-labelled product, but aligns well with sensory perception and comparable products such as Tabasco sauce.

This video is a useful reference for anyone working with oily or resinous chili samples, and demonstrates how small workflow tweaks can make a meaningful difference in analytical performance.