Curiouscat_05

No, the class I am taking instructs that I pick a project of my choosing, and I chose capsaicin detection as my project. The project itself has nothing to do with the class at all, the class is structured in a way where we pick any independent project of our choosing and we are given time to work on such. Oh my gosh! I actually stumbled upon the ZP Chilli Group when I was conducting my initial phases of research for this project. I found a youtube video (attached below) where he actually talks about the ZP Chilli Group. I find their products extremely fascinating. Their intention with their product is quite similar to mine: finding a more objective way to measure spice on the spot, we longer would have to use HPLC machines or conduct a Scoville Organoleptic Test. Again, the main problem is I lack the necessary skillset to really understand the technology behind any Capsaicin testing method. I first need help understanding the biochemistry behind it to really attempt to work on my project. I am quite confident that the science behind the ZP Chilli Group device will have a lot to do with my project itself. Thanks again for the find!

Hi exchemist, I would like to firstly thank you for your contribution to my inquiry. I am conducting a project where I create a utensil that changes color based on capsaicin presence. I started off attempting to extract capsaicinoids from scotch bonnet peppers; with that concentrated capsaicin, I was planning on using assays that are currently available, like litmus paper to see if there was anything that could read out capsaicin presence. I was also planning on extracting capsaicinoids from other peppers varying in different SHUs and testing them with assays that could potentially identify capsaicin presence. Hi Phi for All, I would also like to thank you for your contribution. Yes, I am looking for a quick test that identifies capsaicin presence. The ultimate goal is to create a culinary utensil that when placed in food, would produce a color readout allowing the user to objectively see how spicy their food is. For instance, if the color readout was blue the user would know that the dish that they are about to eat would range between 1,000 to 3,000 SHUs, and if it was green the user would no that there is virtually no spice presence at all. Hope that this clarifies any misunderstanding.

Have a project for school that I need some help on; I'm new to the biochem. world and was hoping to see if someone could point me in the right direction. I understand that there are currently two commercial ways to detect capsaicin presence, 1.) HPLC and 2.) Scoville Organoleptic Test; my project is aiming to detect capsaicin presence right on the spot, I'm thinking something along the lines of thermochromic materials, and how they work but trying to substitute literal heat for the other heat spice.