Capsaicin, and several other related compounds such as dihydrocapsaicin, are called capsaicinoids and are produced as secondary metabolites by chili peppers. Because of the burning sensation caused by capsaicin when it comes in contact with the mucous membranes of the mouth, it is frequently used in food products to give them added spice or "heat" (pungency). Capsaicin can also be found in topical lotions where it acts as a pain reliever for minor aches and pains that may be associated with backaches, strains, sprains and arthritis. The degree of heat found within a food can be measured on the Scoville scale, however high performance liquid chromatography (HPLC) is a more accurate method of calculating heat pungency resulting from capsaicin content in a food product. This poster describes the analysis of capsaicin and dihydrocapsaicin by HPLC utilizing the Breeze 2 System, a simple-to-use, modular chromatographic system. The resulting method possesses excellent area count reproducibility, retention time reproducibility, reliable quantification, and low carryover performance, demonstrating the excellent performance of this modular system. A Modular HPLC System for Routine Analysis of Capsaicin from Hot Sauces Michael Waite, Andrew Aubin, Tanya Jenkins Waters Corporation, Milford, MA, USA Fgiure 2. Breeze 2 Modular HPLC Syste