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2K1 - FoodSense Theory of Capsaicin Measurement
Learn how capsaicin is identified using electrochemical scanning. This lesson explains the formation of characteristic peaks through oxidation, hydrolysis, and reduction processes. You will understand how peak positions confirm capsaicin presence and how peak size indicates concentration, enabling both qualitative and quantitative analysis in a simple, practical way for users.
Meet the instructor
Martin Peacock
Martin Peacock is the principle developer of FoodSense
Patrick Jones - Course author
This is Zimmer and Peacock's online elearning platform intended to make you the best biosensor scientist and engineer you can be
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