The effect of capsaicin and dihyrdocapsaicin on the Scoville Heat Unit of a final product

martinpeacock13
Oct 6, 2024
1 min read

In a recent webinar ZP discussed the effect of capsaicin and dihydrocapsaicin on the hotness of a final product.

Recent Posts

Contact us – https://www.foodsensetechnology.com/contact-us In this live, no‑editing demonstration, we show how FoodSense Generation 4 measures the Scoville Heat Units (SHU) of a real-world hot sauc

640,000 ppm - Quantifying Super‑Soluble Ginger Extract with FoodSense Generation 4

High‑Spec Ginger Breakdown: Extreme Intensity, Real Data, No Shortcuts

Comments