Pungency level determination of chili products with HPLC

Pungency level determination of chili products with HPLC Door: Shimadzu Benelux

On January the 16th, we celebrated the International Hot and Spicy Food Day. Don´t miss your chance enjoying one of the 800 million curry sausages, which are consumed “hot” or “very hot” sauces. The pungency (hotness) of a product is measured in Scoville Heat Units (SHU). Tabasco has a pungency of 2,500 to 5,000 Scoville, while the “Bombfire” sauce, own creation of the snack bar “Die Currywurst”, has up to 666,000 Scoville. The pungency of the various sauces depends on the amount of capsaicinoids which are naturally present in bell peppers or chili peppers. Learn more