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. As of 2011, the subjective organoleptic test has been largely superseded by analytical methods such as HPLC. 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. The Scoville scale is a measurement of pungency (spiciness or "heat") of chili peppers and other substances, recorded in Scoville heat units (SHU), based on the concentration of capsaicinoids, among which capsaicin is the predominant component. The Naga Morich, with around 1 million SHU, is primarily found in Bangladesh.
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