1.0 Executive Summary A commercial food product labeled as "Hot Maple Syrup" was analyzed in triplicate to determine its capsaicinoid...

1.0 Abstract This report details the quantitative analysis of the capsaicinoid content, expressed in Scoville Heat Units (SHU), of an...

1.0 Executive Summary This report details the quantitative analysis of a chili-infused syrup sample using the Food Sense Generation 4...