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  Home > JCE Print > Journal of Chemical Education > Issues > 2000  > February  >
In the Laboratory
Determination of the Scoville Heat Value for Hot Sauces and Chilies: An HPLC Experiment
James D. Batchelor and Bradley T. Jones
Department of Chemistry, Wake Forest University, Winston-Salem, NC 27109
Cover
February 2000
Vol. 77 No. 2
p. 266
Abstract
A laboratory experiment for a junior- or senior-level college instrumental analysis course has been designed and tested. The student will isolate the capsainoids from commercial food products (chilies and sauces) using a simple extraction technique. The identity and concentration of the capsainoids are determined by high-performance liquid chromatography (HPLC). The concentrations are then used to determine the pungency (Scoville heat value) of the foods. Taste tests can be used to verify the relative pungency of the products. The experiment is designed to be completed in less than four hours.

See Letter and Editor's Note re: Hazards pertaining to this article.
Supplement
Detailed instructions for students, notes for the instructor, lab forms, and sample results and spectra are provided.
*  Contents
*  Download
supp266.pdf

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More Information
*  Citation
 Batchelor, James D.; Jones, Bradley T. J. Chem. Educ. 2000 77 266.
*  Keywords
 Instrumental Methods; Chromatography; Food Science; Laboratory Instruction
*  History
 Created:
Last Updated:		 January 5, 2000
August 31, 2005
Link to Letter and Editor's Note added (April 2004).
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