To measure Scoville units using the original Organoleptic Test, capsaicin oil is first extracted from a dried pepper. Samples of the extract are given to five taste testers, who then determine how many times the oil must be diluted to weaken the pungency. Each dilution is represented by a Sco...
The chromatograph can determine the concentration of capsaicin and capsaicin-like compounds in the pepper in parts per million. To convert from ppm capsaicin to SHU, multiply by 16, because pure capsaicin has a pungency of about 16 million Scoville units. (An older convention multiplied by 15.)...
Scoville Heat Units The relative pungency of chili peppers is reported in Scoville Heat Units. SHU range from zero, the mild end of the scale, to more than 16,000,000 units, for pure capsaicin [source: Netha and Reddy]. To put this into perspective, the bell pepper rates a zero, an...
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