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Quantification of capsaicin and ihydrocapsaicin content in potentially the hottest beer using HPLC analysis
By Valerie B. Ebenki Faculty mentor: Dr. Sarah Smith 2:00-2:50pm, HCC 329 Signal One 2.0 Beer from the Maltese Brewing is a candidate for the world’s hottest beer infusing approximately 500 Carolina Reaper chilies. The two capsaicinoids involved in over 90% of the heat in hot peppers are capsaicin and dihydrocapsaicin. Thus, the primary objective […]
