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darsie
darsie
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I've only ever found vague instructions, e.g. failing to mention how much chili (dry or fresh?) should be extracted in how much ethanol?. How about a soxhlet extraction? Then dilute the extract with sugar water till it's no longer spicy. I think it's crucial to let the panel of tasters start with the highest dilution instead of burning their mouths at first and then expect them to tell if a high dilution is a little hot.

I've only ever found vague instructions, failing to mention how much chili (dry or fresh?) should be extracted in how much ethanol? How about a soxhlet extraction? Then dilute the extract with sugar water till it's no longer spicy. I think it's crucial to let the panel of tasters start with the highest dilution instead of burning their mouths at first and then expect them to tell if a high dilution is a little hot.

I've only ever found vague instructions, e.g. failing to mention how much chili (dry or fresh?) should be extracted in how much ethanol. How about a soxhlet extraction? Then dilute the extract with sugar water till it's no longer spicy. I think it's crucial to let the panel of tasters start with the highest dilution instead of burning their mouths at first and then expect them to tell if a high dilution is a little hot.

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darsie
darsie
  • 121
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How *exactly* does the Scoville scale work?

I've only ever found vague instructions, failing to mention how much chili (dry or fresh?) should be extracted in how much ethanol? How about a soxhlet extraction? Then dilute the extract with sugar water till it's no longer spicy. I think it's crucial to let the panel of tasters start with the highest dilution instead of burning their mouths at first and then expect them to tell if a high dilution is a little hot.