How the Heat of a Chili Pepper is Quantified on the Scoville Scale
Introduction
The Scoville scale is a well-known method for quantifying the heat (spiciness) of chili peppers. Developed by American chemist Wilbur Scoville in the early 20th century, this scale assigns numeric values to the level of capsaicin, a chemical compound responsible for the heat sensation experienced when eating spicy foods. This scale ranges from zero to a maximum of 16 million on the Scoville Heat Units (SHU). A bell pepper, which contains no capsaicin, is at the bottom of the scale, while the Jalape?o and Seven Pot Douglah rank at the higher end.
The Science Behind the Scoville Scale
At the heart of the Scoville scale are capsaicin content levels. Capsaicin is the key chemical responsible for the spicy sensation in chili peppers. To determine the exact heat level, the process involves the extraction and quantification of capsaicin, followed by the conversion of its concentration into Scoville Heat Units.
Capsaicin Extraction
The capsaicin in chili peppers is extracted through a process that involves a mixture of alcohol and water. This extraction process is designed to separate the capsaicin from other components of the pepper. Once isolated, the capsaicin is carefully measured and tested to determine its concentration.
High-performance Liquid Chromatography (HPLC)
For a more precise measurement of capsaicin content, High-Performance Liquid Chromatography (HPLC) is used. HPLC is a sophisticated analytical technique that can determine the exact concentration of capsaicin in the chili pepper extract. By measuring the parts-per-million (ppm) of capsaicin, HPLC provides a highly accurate reading.
Conversion to Scoville Heat Units
Once the capsaicin concentration is determined using HPLC, it is converted into Scoville Heat Units. This conversion is achieved by multiplying the parts-per-million (ppm) of capsaicin by 16. For example, a pepper with 100,000 ppm of capsaicin would be 1,600,000 SHU on the Scoville scale. This method provides a standardized way to measure and compare the heat levels of different chili peppers.
The Seven Pot Douglah, a particularly hot pepper, has earned its place at the top of the Scoville scale with a value of 1,853,930 SHU. However, the hottest pepper in the world, the Bhut Jolokia, or ghost pepper, has a Scoville rating of just over 1 million, far less than the Seven Pot Douglah but still exceptionally spicy.
Scoville Scale Testing Method
The testing method for the Scoville scale is detailed on various reputable websites, including the official scale website, which outlines the entire process from extraction to conversion. The process is as follows:
Extraction: Capsaicin is extracted from chili peppers using a mixture of alcohol and water. HPLC Analysis: HPLC is used to measure the capsaicin concentration in parts-per-million (ppm). Conversion: The capsaicin concentration is multiplied by 16 to convert it to Scoville Heat Units (SHU).Conclusion
The Scoville scale is a crucial tool for chili pepper enthusiasts, chemists, and food manufacturers. It provides a standardized and precise way to quantify the heat of a chili pepper based on its capsaicin content. By using a combination of extraction, HPLC analysis, and SHU conversion, the Scoville scale ensures that the heat level of chili peppers can be accurately measured and compared, enhancing the understanding and appreciation of these spicy culinary delights.