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Determination of the Scoville Heat Value for Hot Sauces and Chilies: An HPLC Experiment

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James D. Batchelor and Bradley T. Jones

Department of Chemistry, Wake Forest University, Winston-Salem, NC 27109

J. Chem. Educ., 2000, 77 (2), p 266

DOI: 10.1021/ed077p266

Publication Date (Web): February 1, 2000

Section:

History, Education, and Documentation

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.

Keywords (Audience):

Second-Year Undergraduate

Keywords (Domain):

Laboratory Instruction

Keywords (Pedagogy):

Hands-On Learning / Manipulatives

Keywords (Subject):

Instrumental Methods

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Citing Articles

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This article has been cited by 6 ACS Journal articles (5 most recent appear below).

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  Journal of Chemical Education2012 89 (5), 610-612
  A colorimetric method for total capsaicinoids in chili pepper (Capsicum) fruit is described. The placental material of the pepper, containing 90% of the capsaicinoids, was physically separated from the colored materials in the pericarp and extracted twice ...
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Journal of Chemical Education2008 85 (7), 954
- HPLC Analysis of α- and β-Acids in Hops
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  Hops have been used for centuries to impart aroma and bitterness to beer. The cones of the female hop plant contain both essential oils, which include many of the fragrant components of hops, and a collection of compounds known as α- and β-acids that are ...
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High-Pressure Liquid Chromatography: Quantitative Analysis of Chinese Herbal Medicine
W. F. Chan and C. W. Lin
Journal of Chemical Education2007 84 (12), 1982
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  Journal of Chemical Education2007 84 (12), 1982
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Quantitative HPLC Analysis of Rosmarinic Acid in Extracts of Melissa officinalis and Spectrophotometric Measurement of Their Antioxidant Activities
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  Abstract | Hi-Res PDF | PDF w/ Links