Re: [CH] Thai's vs. Habs
Harry Jiles (harryo@dave-world.net)
Sun, 1 Feb 1998 15:24:24 +0000
> Date: Sat, 31 Jan 1998 23:47:46 +1100
> From: Michael Bailes <frgntgar@ozemail.com.au>
> Subject: Re: [CH] Thai's vs. Habs
> from memory (getting worse) scoville ratings do not come from HPLC analysis
> They are two different systems.
> Please correct me if I am wrong.
According to 'The Whole Chile Pepper Book', Wilber L. Scoville
developed his test,The Scoville Organoleptic Test, in 1912. His test
was a dilution type test which used a panel of five taste testers to
arrive at a rating, which was measured in increments of 100 Scoville
units. This was obviously quite subjective, which accounts for
wildly differing Scoville heat scales that were published in various
publications at that time.
The technique for determining capsicum pungency by HPLC was developed
in 1980, by James Woodbury. This technique measures capsaicin levels
in parts per million, and is then converted to Scoville Units, which
has remained the standard industry measurement. This test is
accurate to 2 parts per million, about 30 Scoville units, so it is
extremely accurate and nonsubjective.
I agree with your earlier statements about individual differences in
heat perception and taste. My point was that if there is an accepted
nonsubjective standard in place, as there is in this case, then other
nonstandard measurements, which are subjective in nature, do little
more than "muddy the waters", so to speak, and cause undue confusion.
They are only a reflection of the taste and perception of the person
or persons, that participated in that test, at that time, much like
the original Scoville test.
In the end, you are correct. The only thing that matters is the
tastes of the individual who is consuming the chiles.
Harry