Question One
May we check if the device is able to measure hotness in sauce and paste (oily) also the sensitivity of the device.
For example, 1% difference in red chilli in my formulation, will the device able to detect it in the finished products?
Question Two
capsaicin and dihydrocapsaicin differentiation in FSG4 i.e. how it will be specific to capsaicin only

Question Three
How reproducible and reliable are the results?
How well do they line up with current HPLC methodology?
Is the method acceptable as reportable by the USA and international spice trades? If so, as a screen? As a final measurement?

Links:
https://www.foodsensetechnology.com/p...
https://www.foodsensetechnology.com/c...