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Since the 1980s, spice heat has been assessed quantitatively by high-performance liquid chromatography (HPLC), which measures the concentration of heat-producing capsaicinoids, typically with capsaicin content as the main measure. Quantification by HPLC The Red Savina pepper, a hot chili. Results vary widely (up to ± 50%) between laboratories. Another shortcoming is sensory fatigue the palate is quickly desensitized to capsaicinoids after tasting a few samples within a short time period. This measurement is the highest dilution of a chili pepper extract at which heat can be detected by a taste panel.' Ī weakness of the Scoville organoleptic test is its imprecision due to human subjectivity, depending on the taster's palate and number of mouth heat receptors, which vary widely among subjects. Pepper pungency is measured in Scoville heat units (SHU). Īnother source using subjective assessment stated, 'Conventional methods used in determining the level of pungency or capsaicin concentration are using a panel of tasters (Scoville organoleptic test method). .

The heat level is based on this dilution, rated in multiples of 100 SHU. Decreasing concentrations of the extracted capsaicinoids are given to a panel of five trained tasters, until a majority (at least three) can no longer detect the heat in a dilution. In the Scoville organoleptic test, an exact weight of dried pepper is dissolved in alcohol to extract the heat components (capsaicinoids), then diluted in a solution of sugar water. Īn alternative method, high-performance liquid chromatography (HPLC), can be used to analytically quantify the capsaicinoid content as an indicator of pungency. The Scoville organoleptic test is a subjective assessment derived from the capsaicinoid sensitivity by people experienced with eating hot chilis. The scale is named after its creator, American pharmacist Wilbur Scoville, whose 1912 method is known as the Scoville organoleptic test. It is based on the concentration of capsaicinoids, among which capsaicin is the predominant component. The Scoville scale is a measurement of pungency (spiciness or 'heat') of chili peppers and other substances, recorded in Scoville heat units (SHU). The Naga Morich, with around 1 million SHU, is primarily found in Bangladesh. Pepper stand at Central Market in Houston, Texas, showing its peppers ranked on the Scoville scale The ghost pepper of Northeast India is considered to be a 'very hot' pepper, at about 1 million SHU. For other uses, see Scoville (disambiguation).

For the creator of the measurement, see Wilbur Scoville.

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