A weekly webinar from ZP answering technical questions from FoodSense Generation Four (FSG4).
Question 1A - Is it normal for the results to vary between the same test sample, if the test was duplicated?
Question 1B - Does the machine quantify Dihydrocapsaicin, Nordihydrocapsaicin, Homocapsaicin as well? Since these chemical compounds also contribute to spiciness.
Question 1C - Will oil-based samples affect the results heavily since Capsaicin is an oil-soluble compound?
Question 1D - What are the accuracy as compared to using HPLC Method since ZP utilises an electrochemical method?
Question 1E - How do we determine which dilution factor is more suited for our oil-based samples? By test results?
Question 2 - What sample size should be measured in order to get a more representative measurement? (based on your experience, 0.1g or 0.1mL is it too small sample size?)
Question 3 - When testing spicy products, do the SHU results typically fall within a range, for example, 2000-4000 SHU? I ask because, in the future, I plan to label the SHU on my products. Should it reflect a range, such as 2000-5000 SHU, or is it better to list a single value, such as 2800 SHU or 3300 SHU? Question 4 - Question Four – Testing Moju Ginger Shot
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