Re: [CH] measuring heat
Sunny Conley (sunny@zianet.com)
Thu, 21 Jan 1999 19:05:34 -0700
Hi Judy and all chileheads:
According to Dave DeWitt in his book The Whole Chile Pepper Book, "the precise
amount of capsaicin present in chiles can only be measured by a specialized
laboratory procedure known as high pressure liquid chromatagraphy (HPLC),
sometimes called high-performance liquid chromotography." Also, "home cooks
wishing ot test their chiles will need to buy an Altex MOdel 322 Liquid
Chromatography equipped with a solvent programmer and dual pumps."
Unfortunately, and to my knowledge, he doesn't mention where one can be
purchased. However, I suggest emailing him through the fiery foods web site.
I'm sure he'd be more than willing to help out. Sunny Conley
http://www.chileknights.com
Judy Howle wrote:
> I got this recently and wondered if anyone can help. I can't even remember
> the name of the equipment used to test for capsaicin. Does anyone have
> access to one?
>
> >Hi!
> > I read your discussion on Suite 101. My 11 year old son asked me if
> >there was a way to test the "hotness" of a chili pepper. Do you know of
> >any method (other than putting it in your mouth!) that can determine the
> >heat? I found the ASTM standard (E1083-88 Standard Test Method for
> >Sensory Evaluation of Red Pepper Heat) and will order it but I'm sure it
> >involves scientific equipment and procedures more complicated that what
> >is available in the home. My son would like to explore this question
> >for his science fair project this year. Any information you have would
> >be appreciated.
> >
> >Teri Kuwahara
>
> Thanks,
> Judy "MsChile" Howle
>
> Flavors of the South; Recipes for "heat lovers"
> http://www.ebicom.net/~howle
>
> Hot and Spicy Food Editor at Suite 101
> http://www.suite101.com/topics/page.cfm/462