[CH] Scoville measurement

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I am sure that this subject has been extensively covered in previous
discussions, however I trust that you will bear with me as a newcomer to the
digest and possibly even benefit from the new information generated by this
discussion.

I know the following regarding the subject, but are quite open for
correction:
In 1912 a chemists by the name of Wilbur Scoville, working for the Parker
Davis pharmaceutical company, developed a method to measure the heat level
of chile peppers. The test is named after him, the "Scoville Organoleptic
Test". It is a subjective dilution-taste procedure. In the original test,
Wilbur blended pure ground Chiles with sugar-water and a panel of testers
then sipped the solution, in increasingly diluted concentrations, until they
reached the point that the liquid no longer burned their mouths. A number
was then assigned to each chile pepper based on how much it needed to be
diluted before they could no longer taste (feel) the heat.

One part of chile "heat" per 1,000,000 drops of water is rated at only 1,5
Scoville Units

I strongly suspect that, since Mr Wilbur Scoville's much appreciated
attempts, a more scientific reliable method has been developed and in an
enthusiast's attempt to determine the pungency of his prime specimen, he no
longer needs a panel of "testers" in his efforts.

I would be delighted to find out more regarding the methods and test
equipment used in this process.

Keep up the good cooking...

Fanie Jordaan

PO Box 101573
Moreleta Plaza
0167
SOUTH AFRICA

Jordaan@InformSA.co.za


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