When people think about the Scoville Heat Unit (SHU) scale, they often focus on the final number. However, what is frequently overlooked is the original methodology developed by Wilbur Scoville in 1912. His approach was based on dilution, gradually reducing the concentration of a chilli sample until a panel could no longer detect its heat. At FoodSense, we believe that dilution remains a fundamental part of obtaining accurate Scoville measurements. In this article, we demonstrate how the...

Understanding the concentration of gingerols in ginger-based products is critical for ensuring consistent quality, flavour, and pungency. In this demonstration, we showcase how the FoodSense Generation 4 platform enables rapid, real-time measurement of total gingerols in both a commercial ginger shot and freshly pressed ginger root juice. Why Measure Total Gingerols? Gingerols are the key bioactive compounds responsible for the characteristic pungency and flavour of ginger. For manufacturers...

The food industry is generating more data than ever before, but data alone does not create value. The real challenge is turning measurements into meaningful insights that help producers, breeders, and manufacturers make better decisions. This is exactly where the combination of FoodSense Generation 4, cloud connectivity, and artificial intelligence can make a significant difference. In a recent live demonstration, we explored how FoodSense Generation 4 enables rapid capsaicin analysis across...