Scoville Heat Units
So, how many Scoville? Explaining the heat factors in chile peppers can be complex, but there are three tests to determine the intensity of the peppers heat.
Scoville Heat Units at Ashley Food Company
In the world of hot peppers, hot sauces, extreme hot sauces and pepper extracts, Scoville Heat Units have become the standard measure of heat. Although explaining this heat factor can sometimes be complex, there are three tests to determine the actual intensity of the heat.
1. Organoleptic method — Using people to test the heat.
Pharmacist Wilbur Scoville developed the Scoville Organoleptic test in 1912. The test designates a heat number based on the level of dilution required to completely dilute the heat of a chile pepper. Diluted measured amounts of chile pepper, with measured amounts of a sugar-water mix, are combined until the burning sensation is gone. Using a panel of tasters to perform this test, the Scoville heat scale is measured and created in multiples of 100 units.
2. UV Screen method
In the UV Screen measurement process, a hot sauce, extreme hot sauce or pepper extract is first spread on a plate of glass. Ultraviolet Light is the passed through the sample and sensors are then used to establish a reading of the heat level.
3. HPLC – High-Performance Liquid Chromatography
Measuring chile pepper heat using High-Performance Liquid Chromatography is one of the most advanced methods of pepper heat measurement. In the HPLC process, chile peppers are dried and ground. The capsaicin is then extracted and analyzed using highly sensitive lab instruments. The HPLC method provides the most accurate and rapid means of measuring heat and is also one of the most impartial.