Scoville heat units
E796002
Scoville heat units are a scale used to quantify the spiciness or pungency of chili peppers and other spicy foods based on their capsaicin content.
Statements (47)
| Predicate | Object |
|---|---|
| instanceOf |
measurement unit
ⓘ
pungency scale ⓘ spiciness scale ⓘ |
| abbreviation | SHU ⓘ |
| appliesTo |
capsaicin-containing substances
ⓘ
chili peppers ⓘ hot sauces ⓘ spicy foods ⓘ |
| basedOn |
capsaicin content
ⓘ
perceived pungency ⓘ |
| comparedWith | pungency units ⓘ |
| developedBy | Wilbur Scoville NERFINISHED ⓘ |
| developedUsing | Scoville organoleptic test NERFINISHED ⓘ |
| domain |
chemistry
ⓘ
food science ⓘ gastronomy ⓘ |
| expressedAs | integer values ⓘ |
| hasAlternativeScale |
ASTA pungency units
ⓘ
high-performance liquid chromatography capsaicin measurement ⓘ |
| hasUnitQuantityKind |
pungency
ⓘ
spiciness ⓘ |
| higherValueIndicates |
greater pungency
ⓘ
greater spiciness ⓘ |
| introducedIn | 1912 ⓘ |
| measurementOf | capsaicinoid concentration ⓘ |
| measuresProperty |
pungency intensity
ⓘ
spiciness intensity ⓘ |
| modernEstimationMethod | HPLC analysis of capsaicinoids ⓘ |
| namedAfter | Wilbur Scoville NERFINISHED ⓘ |
| relatedTo |
capsaicin
NERFINISHED
ⓘ
capsaicinoids ⓘ pungency ⓘ spiciness ⓘ |
| scaleType | ordinal scale ⓘ |
| traditionalMethod |
dilution taste test
ⓘ
panel of human tasters ⓘ |
| usedBy |
chili breeders
ⓘ
consumers ⓘ food manufacturers ⓘ regulatory agencies ⓘ |
| usedFor |
measuring pungency
ⓘ
measuring spiciness ⓘ quantifying capsaicin concentration ⓘ |
| usedIn |
chili pepper classification
ⓘ
culinary descriptions ⓘ food industry ⓘ hot sauce marketing ⓘ |
Referenced by (1)
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