August 26, 2021

DEADLINE: October 1, 2021

AOAC INTERNATIONAL is launching an Expert Review Panel (ERP) for Capsaicin and Capsicum Methods to review a submitted manuscript as a proposed modification to AOAC 995.03 (Capsaicinoids in Capsicums and Their Extractives) for adoption and publication in the Official Methods of Analysis of AOAC INTERNATIONAL. AOAC is actively recruiting international volunteers with experience and expertise to serve on this ERP. Membership in this ERP is an opportunity to participate and lend your expertise and experience to the AOAC Official MethodsSM Program in evaluating methods. If you are a subject matter expert and are interested in volunteering on this AOAC ERP, please complete the application below.

Scope of the Proposed Modification

The method indicates “1 mg total capsaicinoids/g ca 15 SHU”, that provides an option for the analyst to ‘calculate’ the sample capsaicinoids content. Experience with the method indicates that the “15 SHU” approximation may the source of significant discrepancies (around 8% relative) when comparing capsaicinoid contents calculated directly from chromatographic data vs. derived from SHU values. It is believed that the response factor for capsaicin by UV detection, as published in the method, is erroneous. To address the error in response factor identified for capsaicin by UV detection, it is suggested to independently verify the response factors for all three capsaicinoids in the method using commercially available reference materials, both by UV and fluorescence detection.

Eligibility for ERP Membership

All applications will be screened and submitted to the AOAC Official Methods Board, who will vet the candidates and form the ERP roster. Ideal candidates for ERP membership must:

  1. Submit an application including brief statement of experience and a two-page CV or resume
  2. Have experience and/or expertise in at least one of the following, but not limited to:
    a. Analysis of capsaicinoids in spices and botanicals
    b. Analytical chemistry methodology for analysis of spices and botanicals
    c. Analytical method development for capsicums and their extractives
    d. Analytical method validation
    e. Current research on characterizing and quantitating capsicums and their extractives
    f. Varying analytical techniques related to characterizing capsicums and their extractives in food processing
    g. Food Science

Deadline for submissions is Friday, October 1, 2021.