Editing Scoville scale

{{Short description|Scale for measuring spiciness of peppers}}
{{Redirect|Scoville|the creator of the measurement |Wilbur Scoville|other uses}}
[[File:PepperswithscovilleCentralMarketHoustonTX.JPG|thumb|upright=1.4|Pepper stand at [[Central Market (Texas)|Central Market]] in [[Houston]], [[Texas]], showing its peppers ranked on the Scoville scale]]
[[File:BhutJolokia09 Asit.jpg|thumb|The [[ghost pepper]] of [[Northeast India]] is considered to be a "very hot" pepper, at about 1 million SHU.<ref name="five38">{{cite news|url=https://fivethirtyeight.com/features/rating-chili-peppers-on-a-scale-of-1-to-oh-dear-god-im-on-fire/|title=Rating Chili Peppers On A Scale Of 1 To Oh Dear God I'm On Fire|last=Barry-Jester|first=Anna Maria|date=October 15, 2014|work=[[FiveThirtyEight]]|access-date=2014-11-02}}</ref>]]
[[File:Naga_jolokia_chili.jpg|thumb|The [[Naga Morich]], with around 1 million SHU,<ref name="SomeLikeItHot">{{cite web |url=http://www.thetraveleditor.com/article/3646/Feature_Article_Foodie_Some_Like_It_Hot_Dorset_s_Ultra_Hot_Chillies.html |archive-url=https://web.archive.org/web/20121119151035/http://www.thetraveleditor.com/article/3646/Feature_Article_Foodie_Some_Like_It_Hot_Dorset_s_Ultra_Hot_Chillies.html |title=Some Like It Hot: Dorset's Ultra-Hot Chillies |access-date=25 August 2010 |archive-date=19 November 2012}}</ref> is primarily grown in India and Bangladesh.]]

The '''Scoville scale''' is a [[measurement]] of [[spiciness]] of [[chili pepper]]s and other substances, recorded in Scoville heat units (SHU). It is based on the concentration of [[Capsaicin#Capsaicinoids|capsaicinoids]], among which [[capsaicin]] is the predominant component.<ref name="twi">{{cite web|author1=Twilight Greenaway|title=How Hot is That Pepper? How Scientists Measure Spiciness|url=https://www.smithsonianmag.com/arts-culture/how-hot-is-that-pepper-how-scientists-measure-spiciness-884380/|publisher=Smithsonian.com, US Smithsonian Institution|access-date=17 December 2017|date=10 January 2013}}</ref>

The scale is named after its creator, American pharmacist [[Wilbur Scoville]], whose 1912 method is known as the Scoville [[organoleptic]] test.<ref name=twi/><ref name=Scoville1912>{{cite journal|last1=Scoville|first1=Wilbur|title=Note on Capsicums|journal=Journal of the American Pharmaceutical Association|date=May 1912|volume=1|issue=5|pages=453–454 |doi=10.1002/jps.3080010520|url=https://zenodo.org/record/1427675}}</ref> The Scoville organoleptic test is a subjective assessment derived from the capsaicinoid sensitivity by people experienced with eating hot chilis.<ref name="twi" />

An alternative method, [[high-performance liquid chromatography]] (HPLC), can be used to analytically quantify the capsaicinoid content as an indicator of pungency.<ref name="twi" /><ref name="collins" /><ref name=":2">{{Cite journal|last=Al Othman|first=Zeid Abdullah|year=2011|title=Determination of Capsaicin and Dihydrocapsaicin in Capsicum Fruit Samples using High Performance Liquid Chromatography|journal=Molecules|volume=16|issue=10|pages=8920|doi=10.3390/molecules16108919|pmid=22024959|pmc=6264681|doi-access=free}}</ref>

== Scoville organoleptic test ==
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.<ref name=twi/><ref name="Peter2012">{{cite book|last=Peter|first=K. V.|title=Handbook of Herbs and Spices|url=https://books.google.com/books?id=P4FwAgAAQBAJ&pg=PA127|year=2012|publisher=Elsevier Science |isbn= 978-0-85709-5671|page=127}}</ref><ref name="tainter"/> Decreasing concentrations of the extracted capsaicinoids are given to a panel of five trained tasters, until a majority (at least three) can no longer detect the heat in a dilution.<ref name="five38" /><ref name=twi/><ref name="Peter2012"/><ref name="tainter"/> The heat level is based on this dilution, rated in multiples of 100 SHU.<ref name="Peter2012"/>

Another source using [[Qualia|subjective assessment]] stated, "Conventional methods used in determining the level of pungency or capsaicin concentration are using a panel of tasters (Scoville organoleptic test method).&nbsp;... Pepper pungency is measured in Scoville heat units (SHU). This measurement is the highest dilution of a chili pepper extract at which heat can be detected by a taste panel."<ref name="collins">{{cite journal | vauthors = Collins MD, Wasmund LM, Bosland PW | year = 1995 | title = Improved method for quantifying capsaicinoids in ''Capsicum'' using high-performance liquid chromatography | url = http://hortsci.ashspublications.org/content/30/1/137.full.pdf+html | journal = HortScience | volume = 30 | issue = 1 | pages = 137–139 | doi = 10.21273/HORTSCI.30.1.137 | doi-access = free | url-access = subscription }}</ref><ref name="guzman">{{cite journal|pmid=28662907|year=2017|last1=Guzmán|first1=I|title=Sensory properties of chili pepper heat - and its importance to food quality and cultural preference|journal=Appetite|volume=117|pages=186–190|last2=Bosland|first2=P. W|doi=10.1016/j.appet.2017.06.026|doi-access=free}}</ref><ref>{{cite journal
|vauthors=Stoica R, Moscovici M, Tomulescu C, Băbeanu N
|title=Extraction and analytical methods of capsaicinoids - a review
|journal=Scientific Bulletin. Series F. Biotechnologies
|year=2016
|volume=XX
|pages=93–96
|s2cid=38430045
|url=https://pdfs.semanticscholar.org/0b7b/b726c67c316530bc445cdea106c0ad167f6b.pdf
|archive-url=https://web.archive.org/web/20180811102358/https://pdfs.semanticscholar.org/0b7b/b726c67c316530bc445cdea106c0ad167f6b.pdf
|url-status=dead
|archive-date=2018-08-11
|issn=2285-1364
}}</ref>

A weakness of the Scoville organoleptic test is its imprecision due to human subjectivity, depending on the taster's palate and number of mouth heat [[receptor (biochemistry)|receptors]], which vary widely among subjects.<ref name="five38"/><ref name="guzman" /> Another shortcoming is [[neural adaptation|sensory fatigue]];<ref name="five38"/> the palate is quickly desensitized to capsaicinoids after tasting a few samples within a short time period.<ref name="Peter2012"/> Results vary widely (up to ± 50%) between laboratories.<ref name="tainter">{{cite book |last=Tainter |first=Donna R. |author2=Anthony T. Grenis |year=2001 |title=Spices and Seasonings |publisher=Wiley-IEEE |isbn=978-0-471-35575-5 |url=https://books.google.com/books?id=dfp4b3F0598C&pg=PA30 |page=30|quote= Interlab variation [for the original Scoville scale] could be as high as +/−50%. However, labs that run these procedures could generate reasonably repeatable results.}}</ref>

== Quantification by HPLC ==
[[Image:Red savina cropped.jpg|thumb|The [[Red Savina pepper]], a hot chili<ref name=":3">{{Cite book |last1=DeWitt |first1=Dave |last2=Bosland |first2=Paul W. |title=The Complete Chile Pepper Book |year=2009 |publisher=Timber Press |isbn=978-0-88192-920-1}}</ref>]]

Since the 1980s, spice heat has been assessed quantitatively by [[high-performance liquid chromatography]] (HPLC), which measures the concentration of heat-producing capsaicinoids, typically with capsaicin content as the main measure.<ref name="guzman" /><ref name=collins/> As stated in one review "the most reliable, rapid, and efficient method to identify and quantify capsaicinoids is HPLC; the results of which can be converted to Scoville heat units by multiplying the parts-per-million by 16."<ref name="guzman" />{{efn|name=fifteen-sixteen}}

HPLC method gives results in [[American Spice Trade Association]] 1985 "pungency units", which are defined as one part capsaicin equivalent per million parts [[dry matter|dried pepper mass]]. This "[[parts per million]] of heat" (ppmH) is found with the following calculation:<ref name="collins" /> 
<math display="block">\text{ppmH}  = \frac{\text{peak area}({\text{capsaicin})} + 0.82\cdot \text{peak area}(\text{dihydrocapsaicin)}}{\text{peak area}(\text{standard)}}</math>

Peak areas are calculated from HPLC traces of dry samples of the substance to be tested in 1 ml of [[acetonitrile]]. The standard used to calibrate the calculation is 1 gram of capsaicin. Scoville heat units are found by multiplying the ppmH value by a factor of 15.<ref name="collins" />{{Efn|name=fifteen-sixteen|Some sources such as Guzman<ref name="guzman" /> state a factor of 16 in line with the 16,000,000&nbsp;SHU figure of pure capsaicin. However, Guzman cites the Collins source.<ref name="collins" />  which clearly states 15 per ASTA.}}  By this definition of ppmH, spicy compounds other than the two most important capsaicinoids are ignored, despite the ability of HPLC to measure these other compounds at the same time.<ref name="collins" />

==Scoville ratings==

===Considerations===
Since Scoville ratings are defined per unit of dry mass, comparison of ratings between products having different water content can be misleading.  For example, typical fresh chili peppers have a water content around 90%, whereas [[Tabasco sauce]] has a water content of 95%.<ref>USDA nutrient database for [https://web.archive.org/web/20140517121309/http://ndb.nal.usda.gov/ndb/foods/show/3569?fg=&man=&lfacet=&format=&count=&max=25&offset=&sort=&qlookup=pepper Peppers, jalapeño, raw] (92% water content); [https://web.archive.org/web/20140517121119/http://ndb.nal.usda.gov/ndb/foods/show/3419?fg=&man=&lfacet=&format=&count=&max=25&offset=&sort=&qlookup=pepper Peppers, hot chile, red, raw] (88% water content); [https://web.archive.org/web/20140517120516/http://ndb.nal.usda.gov/ndb/foods/show/1214?qlookup=tabasco&fg=&format=&man=&lfacet=&max=25&new=1 Red Tabasco sauce] (95%)</ref> For law-enforcement-grade [[pepper spray]], values from 500,000 up to 5 million SHU have been reported,<ref name="five38"/><ref name="theppsc">{{cite web | url = http://www.theppsc.org/Staff_Views/Czarnecki/chemical_hazards_in_law_enforcement.htm | title= Chemical hazards in law enforcement | publisher= The Police Policy Studies Council | access-date = 2009-02-09 | quote = Most law enforcement sprays have a pungency of 500,000 to 2 million SHU. One brand has sprays with 5.3 million SHU.}}</ref> but the actual strength of the spray depends on the dilution.<ref name=twi/> This problem can be overcome by stating the water content along with the Scoville value. One way to do so is the "D-value", defined as total mass divided by dry mass.<ref>{{cite web |title=Let's Get Technical: The Limitations of the Scoville Scale |url=https://www.joshjungle.com/2017/04/22/2017-4-22-lets-get-technical-the-limitations-of-the-scoville-scale/ |website=Josh's Jungle |date=22 April 2017}}</ref>

Numerical results for any specimen vary depending on its cultivation conditions and the uncertainty of the laboratory methods used to assess the capsaicinoid content.<ref name="guzman" /> Pungency values for any pepper are variable, owing to expected variation within a species, possibly by a factor of 10 or more, depending on [[Lineage (evolution)#Phylogenetic representation of lineages|seed lineage]], climate and [[humidity]], and soil composition supplying nutrients. The inaccuracies described in the measurement methods also contribute to the imprecision of these values.<ref name="guzman" /><ref name="tainter"/>

===''Capsicum'' peppers===
<!-- PLEASE NOTE: Uncited and unverified material may be removed. -->

''[[Capsicum]]'' [[chili pepper]]s are commonly used to add pungency in [[cuisine]]s worldwide.<ref name=twi/><ref name=guzman/> The range of pepper heat reflected by a Scoville score is from 500 or less (sweet peppers) to over 2.6 million (''Pepper X'') (table below; Scoville scales for individual chili peppers are in the respective linked article). Some peppers such as the [[Guntur chilli]] and [[Capsicum pubescens|Rocoto]] are excluded from the list due to their very wide SHU range. Others such as [[Dragon's Breath (chili pepper)|Dragon's Breath]] and [[Capsicum chinense#Common C. chinense varieties|Chocolate 7-pot]] have not been [[Hottest chili pepper#Contenders|officially verified]].<ref name="chili">{{cite web | title=Pepper X – Latest News and Information | website=Chili Pepper Madness|author= Mike Hultquist| date=23 February 2018 | url=https://www.chilipeppermadness.com/news/pepper-x-latest-news-and-information/ | access-date=21 January 2019}}</ref><ref>{{cite web|url=https://www.nytimes.com/2022/08/18/t-magazine/hot-chiles-pepper-spice.html|title=How the Chile Became Hot|author=Ligaya Mishan|work=[[The New York Times]]|date=August 18, 2022|accessdate=September 1, 2022|quote=Carolina Reaper, known to reach as many as 2.2 million S.H.U.s — more potent than some pepper sprays — and certified by Guinness World Records as the hottest chile on earth.}}</ref>

{| class="wikitable"
|-
! Scoville heat units  <!--Dragons Breath, Apollo pepper, and Chocolate 7-pot have not been officially verified; add only peppers with a reliable source for its Scoville score; this table does not display a comprehensive list-->
! Examples
|-
| style="color:white; background:#600; text-align:right; padding-right:8px;"| 2,693,000 || [[Pepper X]]<ref>{{cite web |title=Pepper X, Hottest chilli pepper |url=https://guinnessworldrecords.com/world-records/hottest-chili |publisher=Guinness World Records Ltd. |access-date=16 October 2023 |date=2023}}</ref>
|-
| style="color:white; background:#800; text-align:right; padding-right:8px;"| 1,500,000–2,500,000 || [[Carolina Reaper]]<ref name= "latimes">{{cite news|url=https://www.latimes.com/food/dailydish/la-dd-worlds-hottest-pepper-scoville-heat-units-20131226-story.html|title=World's hottest pepper hits 2.2 million Scoville heat units|last=Hallock|first=Betty|date=December 26, 2013|work=[[Los Angeles Times]]}}</ref><ref>{{cite web|archiveurl=https://web.archive.org/web/20230128091737/https://www.guinnessworldrecords.com/world-records/hottest-chili/|archivedate=January 28, 2023|url=https://www.guinnessworldrecords.com/world-records/hottest-chili/|title=Hottest chilli pepper (2017)|work=Guinness World Records|accessdate=October 16, 2023}}</ref>
|-
| style="color:white; background:#900; text-align:right; padding-right:8px;"| 750,000–1,500,000 || [[Trinidad Moruga Scorpion]],<ref>{{cite news |url= http://www.telegraph.co.uk/news/newstopics/howaboutthat/9085820/Chile-experts-identify-Trinidad-Moruga-Scorpion-as-worlds-hottest.html |title=Chile experts identify Trinidad Moruga Scorpion as world's hottest |work=The Daily Telegraph |location=UK|date=2012-02-16}}</ref> [[Naga Viper pepper]],<ref>{{cite web|last=Dykes|first=Brett Michael |title= World's hottest pepper is 'hot enough to strip paint'|url=http://beta.news.yahoo.com/blogs/lookout/world-hottest-pepper-hot-enough-strip-paint.html |publisher= [[Yahoo! News]]|date=3 December 2010 |access-date=3 December 2010}}</ref> [[Infinity chili]],<ref>{{cite news|url=http://www.bbc.co.uk/news/uk-12506652 |work= bbc.co.uk| publisher= BBC News |title=Grantham's Infinity chilli named hottest in world |date=2011-02-18}}</ref> [[Ghost pepper]]<ref name="bosland">{{cite web |url=http://www.nmsu.edu/~ucomm/Releases/2007/february/hottest_chile.htm |title=NMSU is home to the world's hottest chile pepper| website= nmsu.edu| publisher= [[New Mexico State University]] |access-date=2007-02-21 |year=2007 |first= Shaline L. |last= Lopez |archive-url= https://web.archive.org/web/20070219124128/http://www.nmsu.edu/~ucomm/Releases/2007/february/hottest_chile.htm |archive-date=2007-02-19 |url-status=live}}</ref>
|-
| style="color:white; background:#c00; text-align:right; padding-right:8px;"| 350,000–750,000 || [[Red Savina pepper|Red savina habanero]]<ref name="redsavina">{{cite web |url=http://www.bio-medicine.org/biology-news-1/Worlds-hottest-chile-pepper-discovered-991-1/ |title=World's hottest chile pepper discovered |website=bio-medicine.org |date= |publisher=[[American Society for Horticultural Science]] |access-date=2008-03-31 |archive-date=2021-11-15 |archive-url=https://web.archive.org/web/20211115181838/http://www.bio-medicine.org/biology-news-1/Worlds-hottest-chile-pepper-discovered-991-1/ |url-status=dead }}</ref>
|-
| style="color:white; background:#f00; text-align:right; padding-right:8px;"| 100,000–350,000 || [[Habanero chili]],<ref name="homecookingabout">{{cite web |url= http://homecooking.about.com/library/weekly/blhotchiles.htm |title= Chile Pepper Heat Scoville Scale |website= [[About.com]] |access-date= 2006-09-25 |archive-date= 2012-02-26 |archive-url= https://web.archive.org/web/20120226211137/http://homecooking.about.com/library/weekly/blhotchiles.htm |url-status= dead }}</ref> [[Scotch bonnet (pepper)|Scotch bonnet pepper]]<ref name="homecookingabout" /> [[Madame Jeanette]]<ref name="pepperscale">{{cite web|title=Pepperscale|url=https://www.pepperscale.com/madame-jeanette-pepper/|accessdate=12 February 2018}}</ref>
|-
| style="color:white; background:#ff2424; text-align:right; padding-right:8px;"| 50,000–100,000 || [[Bird's eye chili]] (Thai chili pepper),<ref name="scottr">{{cite web|last1=Roberts|first1=Scott|title=Scoville Scale|url=http://www.scottrobertsweb.com/scoville-scale|website=Scott Roberts|access-date=7 April 2024|archive-url=https://web.archive.org/web/20150319173228/http://www.scottrobertsweb.com/scoville-scale|archive-date=19 March 2015|location=Dardenne Prairie|language=en-us|url-status=dead}}</ref> [[Malagueta pepper]]<ref name= "scottr" />
|-
| style="color:white; background:#ff4949; text-align:right; padding-right:8px;"| 25,000–50,000 || [[Tabasco pepper]],<ref>{{cite book |last1=Andrews |first1=Jean |title=Peppers: the Domesticated Capsicums |date=1995 |publisher=University of Texas Press |isbn=9780292704671 |page=58 |edition=illustrated |url=https://books.google.com/books?id=SsjvX31EMekC}}</ref> [[Cayenne pepper]]<ref name= "chileman">{{cite web|url=http://www.thechileman.org/results.php?chile=1&find=cayenne&heat=Any&origin=Any&genus=Any&subscribe=Search;|title=Database of Chilli Pepper Varieties|website=The Chileman|access-date=November 9, 2017}}</ref>
|-
| style="background:#ff6d6d; text-align:right; padding-right:8px;"| 10,000–25,000 || [[Serrano pepper]],<ref>{{cite web |url=https://downinthekitchen.com/peppers/#Types_of_Hot_Peppers_8211|access-date=19 May 2022 |title=Types of hot peppers}}</ref> [[Aleppo pepper]],<ref>{{cite web | title= Pepper Heat Ratings in Scoville Units | url= http://www.penzeys.com/cgi-bin/penzeys/p-penzeyschilipeppers.html | publisher= [[Penzeys Spices]] | access-date= 2010-10-20 | archive-url= https://web.archive.org/web/20100227100927/http://www.penzeys.com/cgi-bin/penzeys/p-penzeyschilipeppers.html | archive-date= 2010-02-27 | url-status= dead }}</ref> [[Cheongyang chili pepper]]<ref>{{Cite news|url=http://www.koreaherald.com/view.php?ud=20140905000908|title=Hot pepper town swept by heat wave|last=Crawford|first=Matthew C.|date=5 September 2014|newspaper=[[The Korea Herald]]|access-date=9 January 2017}}</ref>
|-
| style="background:#ff9292; text-align:right; padding-right:8px;"| 2,500–10,000 || [[Jalapeño|Jalapeño pepper]],<ref name="molecules">{{cite journal|pmid=24184818|year=2013|last1=González-Zamora|first1=A|title=Characterization of different Capsicum varieties by evaluation of their capsaicinoids content by high performance liquid chromatography, determination of pungency and effect of high temperature|journal=Molecules|volume=18|issue=11|pages=13471–86|last2=Sierra-Campos|first2=E|last3=Luna-Ortega|first3=J. G|last4=Pérez-Morales|first4=R|last5=Rodríguez Ortiz|first5=J. C|last6=García-Hernández|first6=J. L|doi=10.3390/molecules181113471|pmc=6269802|doi-access=free}}</ref> [[Guajillo chili]]<ref>{{cite web |title=Guajillo pepper: The sweet side of spice |url=https://www.pepperscale.com/guajillo-pepper/ |author1=Bray, Matt|access-date=4 September 2018|date=22 November 2014}}</ref>
|-
| style="background:#ffb6b6; text-align:right; padding-right:8px;"| 1,000–2,500 ||[[Poblano|Poblano pepper]]<ref>{{cite journal |last1=Lillywhite |first1=Jay M. |last2=Simonsen |first2=Jennifer E. |last3=Uchanski |first3=Mark E. |year=2013 |title=Spicy Pepper Consumption and Preferences in the United States |journal=HortTechnology |volume=23 |issue=6 |pages=868–876 |doi=10.21273/HORTTECH.23.6.868 |quote=Any pepper type with ≥ 1 SHU could be considered spicy. However, for this study, paprika (0–300 SHU), New Mexico long green or red chile (300–500 SHU), and poblano/ancho (≈1,369 SHU) types were included as mild spicy peppers (Table 1). |doi-access=free}}</ref><ref>{{cite journal|last1=Julius|first1=David|last2=Caterina|first2=Michael J.|last3=Schumacher|first3=Mark A.|last4=Tominaga|first4=Makoto|last5=Rosen|first5=Tobias A.|last6=Levine|first6=Jon D.|journal=Nature|volume=389|issue=6653|year=1997|pages=816–824|issn=0028-0836|doi=10.1038/39807|quote=Reported pungencies for pepper varieties (in Scoville units) are: Habanero (H), 100,000–300,000; Thai green (T), 50,000–100,000; wax (W), 5,000–10,000; and Poblano verde (P), 1,000–1,500 (ref. 23).|pmid=9349813|title=The capsaicin receptor: a heat-activated ion channel in the pain pathway|bibcode=1997Natur.389..816C|s2cid=7970319|doi-access=free}}</ref>
|-
| style="background:#ffdbdb; text-align:right; padding-right:8px;"| 500–1,000 || [[Cubanelle]],<ref name="scottr"/> [[Beaver Dam pepper]]<ref>{{cite web|url=https://www.pepperscale.com/beaver-dam-pepper/|title=Beaver Dam Pepper: Northern Spice|date=6 October 2015 |publisher=Pepperscale.com}}</ref>
|-
| style="background:#fee; text-align:right; padding-right:8px;"| 0–500 || [[Banana pepper]], [[Friggitello]], [[Pimiento]]<ref>{{cite journal |author1=Thomas R. Koballa |author2=Lee Meadows |author3=Elizabeth C. Doster |author4=David F. Jackson. |title=Hot Peppers to Hurricanes: New Ways to Measure |journal=Science Scope |date=1995 |volume=19 |issue=2 |page=39 |url=https://www.jstor.org/stable/43179500 |publisher=National Science Teachers Association|jstor=43179500 }}</ref>
|-
| style="background:#fff; text-align:right; padding-right:8px;"| 0 || [[Bell pepper]], [[Peperone crusco]]<ref>{{Cite web |url=https://www.pepperscale.com/peperone-di-senise/|title=Peperone Di Senise: Basilicata's Sweet Treasure |date=17 August 2019|access-date= 17 September 2020|website=pepperscale.com}}</ref>
|}

==={{vanchor|Capsaicinoids}}===
[[File:Capsaicin pharmacophore.svg|thumb|The capsaicin "[[pharmacophore]]", the portion of the molecule that produces biological effects]]

The class of compounds causing pungency in plants such as chili peppers is called [[capsaicinoids]], which display a [[linear correlation]] between concentration and Scoville scale, and may vary in content during [[ripening]].<ref>{{cite journal|pmc=4606152|year=2015|last1=Nagy|first1=Z|title=Determination of Polyphenols, Capsaicinoids, and Vitamin C in New Hybrids of Chili Peppers|journal=Journal of Analytical Methods in Chemistry|volume=2015|pages=1–10|last2=Daood|first2=H|last3=Ambrózy|first3=Z|last4=Helyes|first4=L|doi=10.1155/2015/102125|pmid=26495153|doi-access=free}}</ref> Capsaicin is the major capsaicinoid in chili peppers.<ref name=collins/>

The Scoville scale may be used to express the pungency of other, unrelated [[TRPV1]] agonists, sometimes with extrapolation for much hotter compounds. One such substance is [[resiniferatoxin]], an alkaloid present in the sap of some species of [[euphorbia]] plants (spurges). Since it is 1,000 times as hot as capsaicin, it would have a Scoville scale rating of 16 billion.<ref>{{cite book| last1= Atala| first1= Anthony| first2= Debra |last2= Slade | year= 2003| title= Bladder Disease| place= Washington, DC| publisher= National Bladder Foundation| page= 361| isbn= }}</ref> In the table below, non-capsaicinoid compounds are italicized.

{| class="wikitable"
|-
! Scoville heat units
! Chemical
! {{Abbr|Ref(s).|References}}
|-
| style="color:white; background:#000; text-align:right; padding-right:8px;"| 16,000,000,000{{efn|name=est|Estimate; too strong to be used in human taste-testing.}}
| ''[[Resiniferatoxin]]''
|<ref name="QUE">{{cite book|url=https://books.google.com/books?id=4WhpvPMZOJUC|title=Questions and Answers about Overactive Bladder|last1=Ellsworth|first1=Pamela|last2=Wein|first2=Alan J.|date=2009|publisher=Jones & Bartlett Learning|isbn=978-1449631130|pages=97–100}}</ref>
|-
| style="color:white; background:#000; text-align:right; padding-right:8px;"| 5,300,000,000{{efn|name =est}}
| ''[[Tinyatoxin]]''
|<ref>{{Cite journal|last=Premkumar|first=Louis S.|date=2014-06-13|title=Transient Receptor Potential Channels as Targets for Phytochemicals|journal=ACS Chemical Neuroscience|volume=5|issue=11|pages=1117–1130|doi=10.1021/cn500094a|issn=1948-7193|pmc=4240255|pmid=24926802}}</ref>
|-
| style="color:white; background:#300; text-align:right; padding-right:8px;"| 16,000,000
| [[Capsaicin]]
|<ref name="Govindarajan Sathyanarayana 1991">{{cite journal|vauthors=Govindarajan, Sathyanarayana|date=1991|title=Capsicum — Production, Technology, Chemistry, and Quality. Part V. Impact on Physiology, Pharmacology, Nutrition, and Metabolism; Structure, Pungency, Pain, and Desensitization Sequences|journal=Critical Reviews in Food Science and Nutrition|volume=29|issue=6|pages=435–474|doi=10.1080/10408399109527536|pmid=2039598}}</ref><ref name=":1">{{Cite journal|last1=O'Keefe|first1=James H.|last2=DiNicolantonio|first2=James J.|last3=McCarty|first3=Mark F.|date=2015-06-01|title=Capsaicin may have important potential for promoting vascular and metabolic health|journal=Open Heart|language=en|volume=2|issue=1|pages=e000262|doi=10.1136/openhrt-2015-000262|pmid=26113985|issn=2053-3624|pmc=4477151}}</ref>
|-
| style="color:white; background:#300; text-align:right; padding-right:8px;"| 15,000,000
| [[Dihydrocapsaicin]]
|<ref name="Govindarajan Sathyanarayana 1991" />
|-
| style="color:white; background:#300; text-align:right; padding-right:8px;"| 9,200,000
| [[Nonivamide]]
|<ref name="Govindarajan Sathyanarayana 1991" />
|-
| style="color:white; background:#300; text-align:right; padding-right:8px;"| 9,100,000
| [[Nordihydrocapsaicin]]
|<ref name="Govindarajan Sathyanarayana 1991" /><ref name=":1" />
|-
| style="color:white; background:#300; text-align:right; padding-right:8px;"| 8,600,000
| [[Homocapsaicin]], [[Homodihydrocapsaicin]]
|<ref name="Govindarajan Sathyanarayana 1991" />
|-
| style="color:white; background:#d00; text-align:right; padding-right:8px;"| 160,000
| ''[[Shogaol]]''
|<ref name=":0">{{Cite journal|last1=Compton|first1=Richard G.|last2=Batchelor-McAuley|first2=Christopher|last3=Ngamchuea|first3=Kamonwad|last4=Chaisiwamongkhol|first4=Korbua|date=2016-10-31|title=Electrochemical detection and quantification of gingerol species in ginger (Zingiber officinale) using multiwalled carbon nanotube modified electrodes|journal=Analyst|language=en|volume=141|issue=22|pages=6321–6328|doi=10.1039/C6AN02254E|pmid=27774555|issn=1364-5528|bibcode=2016Ana...141.6321C|s2cid=40241982 |url=https://ora.ox.ac.uk/objects/uuid:b2a3c323-180f-45b7-a462-02f397ab718f}}</ref>
|-
| style="color:white; background:#ff1515; text-align:right; padding-right:8px;"| 150,000
| ''[[Piperine]]''
|<ref>{{Cite book|url=https://books.google.com/books?id=2UQ8BAAAQBAJ|title=Pharmacognosy: An Indian perspective|last=Mangathayaru|first=K.|date=2013|publisher=Pearson Education India|isbn=9789332520264|pages=274|language=en}}</ref>
|-
| style="color:white; background:#ff1515; text-align:right; padding-right:8px;"| 60,000
| ''[[Gingerol]]''
|<ref name=":0" />
|}

== See also ==
* {{Portal inline|Food}}
* {{Portal inline|Chemistry}}
* [[List of capsaicinoids]]

== Notes ==
{{Notelist}}

== References ==
{{Reflist|30em}}

{{Taste}}
{{Chili peppers}}

{{DEFAULTSORT:Scoville Scale}}
[[Category:1912 introductions]]
[[Category:Chili peppers|*Scoville scale]]
[[Category:Gustatory system]]
[[Category:Scales]]
[[Category:Spices]]
[[Category:Units of measurement]]