Wilbur Lincoln Scoville, PhD

About Wilbur Lincoln Scoville, PhD

• Reference: Full text https://archive.org/details/surveyofscovilso00brai/page/445 “A Survey of the Scovils or Scovills in England and America; Seven Hundred Years of History and Genealogy” by Homer Worthington Brainard p 445

454

.Wilber Lincoln /8 Scoville (Lemuel /7, Ebenezer Roberts /6, Selah /5, Asa /4, John /3, John /2, John /1), born Jan. 22, 1865, at Bridgeport, Connecticut; married Sept. 1, 1891, at Wollaston (Quincy), Mass., Cora B. Upham; daughter of Nehemiah Upham.

Wilber L. Scoville was professor in the Massachusetts Institute of Pharmacy at Boston, Mass., in 1895; in 1910 he was residing at Detroit, Mich. He is the author of many articles and books on pharmacy.

Children born at Boston, Mass.

i. Amy Augusta, born Aug. 21, 1892.

ii. Ruth Upham, born Oct. 21, 1897.

Wilbur Lincoln Scoville (1865 – 1942

Born 22 Jan 1865 in Bridgeport, Fairfield, Connecticut, United States

Ancestors

Son of Lemuel Scoville and Adaline Augusta Carlisle (Fuller) Scoville

Brother of Augustus Ewing Scoville, Mary Alice Scoville and Frank Fuller Scoville

Husband of Cora Bell (Upham) Scoville — married 1 Sep 1891 in Quincy, Norfolk, Massachusetts, United States

Husband of Lillie Whitney (Paine) Scoville — married 1919 in Detroit, Wayne, Michigan, United States

Father of Amy Augusta Scoville and Ruth Upham Scoville

Died 10 Mar 1942 in Gainesville, Alachua, Florida, United States

Biography

Wilbur Scoville was an American pharmacist best known for his creation of the “Scoville Organoleptic Test”, now standardized as the Scoville scale. He devised the test and scale in 1912 while working at the Parke-Davis pharmaceutical company to measure pungency, “spiciness” or “heat”, of various chili peppers. In the Scoville Scale (see illustration) for rating the hotness of chili peppers, the hotness is related to the concentration of the compound capsaicin.[1][2][3]

The Scale

Wilbur Lincoln Scoville was born in 1865 in Bridgeport, Connecticut.[3][4] His parents were Lemuel and Augusta Scoville.[5][6][7] In 1880, Wilbur started his pursuit of pharmaceutical practice, apprenticing at a summer job at the local Toucey’s Drug Store.[3] Growing up in Bridgeport, Wilbur benefitted from a prosperous hometown, complete with city library and hospital, part of which was due to the generosity of her residents, notably PT Barnum.[3] The Scoville family valued education and made sure their children received a good one. Wilbur went to school in the Bridgeport Consolidated School District (his only notable mention there was perfect attendance one year in high school and he never graduated). Once he left high school at 16, he started working full-time for Edward Toucey and continued to do so for six years, until he was prepared to attend Massachusetts College of Pharmacy, where he was later a professor, from 1892 to 1904.[2][6][3] Notable about the MCP at the time was that it set a schedule so apprentices could still work for their masters while attending, offering afternoon and evening classes, and it was common for those masters to help pay for their apprentice’s educations. It is surmised, due to maternal relatives being in the area, Wilbur likely lived with them while attending classes to help reduce the cost of his attendance. Before the end of his first year of attendance there (1888), Wilbur had taken and passed the licensure exam. This was enough for him to begin his own practice, but instead, he continued his studies, graduating in 1889 with a Ph.D. in Pharmacy.[3]

Wilbur married Cora B. Upham on September 1, 1891 in Wollaston (Quincy, Massachusetts).[3][7][6][8] They had two children; Amy Augusta, born August 21, 1892 in Massachusetts and Ruth Upham, born October 21, 1897, also in Massachusetts. [9][10][6][8] During this first marriage, the family lived in Massachusetts until sometime before 1910.[8][11] Cora died in 1917 following a short illness and Wilbur married Lillie Paine.[12]

Straight out of school with his new Ph.D., Wilbur was the first chemist hired at the newly established E.L. Patch Pharmaceutical Company. Patch was well-known in the region and got his pick of new recruits from the Massachusetts College of Pharmacy. Both men worked with each other at the MCP, as well. Soon, Wilbur has published studies in pharmaceutical journals, working his own research, and respected member of the American Pharmaceutical Association. Not only was his respect growing in the pharma industry, but also in the world of chemistry where he was later a member of the American Chemical Society. Little survives to indicate the kind of professor Wilbur was, but some records seem to indicate he liked to give his students hands-on, real-life exposure to the world of pharmacy, regularly using field trips to major labs around the region. He also understood the difficulty some people had in reaching a college to complete courses and so co-authored texts for at-home studies in pharmacology. In teaching and researching, Wilbur had an affinity for keeping things basic, especially in the beginning, and slowly moving towards the more precise and difficult parts of whatever he was explaining. This also meant he often focused on using once’s senses to learn about whatever the subject was. One, in particular, was his writing on compounding, where he used taste as an especial tool. Not surprisingly, this would lead to his work on the piquancy of peppers. The text Wilbur wrote on compounding would end up being the preferred text for educating on the subject at schools around the country for many years, at least until the 1960s. Before leaving academia, Wilbur worked to compile the various programs available around the country at colleges and schools for those pursuing working in pharmaceuticals. What he found was a maze of different program lengths, focuses, and availability. His report led to standardization in pharmacy programs and requirements for practice.[3]

In 1904, Wilbur left his work for the MCP and started running an analytic chemistry department for Jaynes drug stores, a prominent chain in the Boston area. He worked there specializing in their flavoring agents, until the time at which Jaynes merged with Ryker in 1907. He accepted an offer at that time to work for Parke-Davis.[3]

Wilbur moved his family to Detroit, Michigan as he moved his work to Parke-Davis, which was founded there.[11][13][14] He was a research chemist there from 1907 to 1924, and the head of the Analytical Department from 1924 to 1934.[2] Wilbur was given “carte blanche” to go through the elixirs the company had and improve on their taste, appearance, stability, and value, among other things. Wilbur was considered the leading expert on pharmaceutical elegance, which was the study of flavors, scents, and appearance of drugs and body products, and this was reflected in his book, Extracts, and Perfumes.[3]

Two of the most important posts a pharmacist could hold during Wilbur’s era was being on the revision committees of either the United States Pharmacopeia or the National Formulary. Wilbur held posts on both. The groups helped establish best practices and to weed out formulations which were no longer deemed acceptable.[3]

While working at Parke-Davis on their elixirs, Wilbur developed what was the first practical scale for measuring the heat in peppers, formally known as pepper piquancy. Peppers, specifically cayenne, were used frequently in pharmaceutical preparations. He based his scale on ratios, diluting an extracted drop of juice from a pepper in a drop of water. He increased the water, and the last point at which the spiciness of a pepper can still be sensed was its spot on the scale. If a pepper measured 500,000 on the scale, it meant that one drop of the juice from that pepper in 500,000 drops of water was could still be felt on the tongue. The process has since been refined and is now measured using tools to actually gauge how much capsaicin is in a pepper, but the measurement still remains named after him and his original idea. Wilbur retired from Parke-Davis in 1934.[3]

Though more standardized methods are used in the modern era, Scoville’s work is still recognized as setting that standard. He received the American Pharmaceutical Association’s highest honor for research, and Ebert Prize, in 1922. Then, in 1929, he received there all-around highest honor, the Remington Medal. In addition, he is honored as the namesake of the Scovie Awards, the official awards of the National Fiery Foods and Barbecue Show.[3]

Lillie and Wilbur retired to Florida, not far from Wilbur’s brother.[15] Wilbur passed March 10, 1942, in Gainesville, Florida after a lingering illness.[16]

Interesting Connections

Puritan immigrants John Scoville and John Dodge are Wilbur’s 5th great grandfather and 6th great grandfather, respectively. Puritan immigrant Thomas Fuller is his 6th great grandfather. His 13th GGF was William Tyrrell who was beheaded at Tower Hill in 1462.

Wilbur and pepper photographer Edward Weston are 6th cousins 2x removed. Wilbur and the co-founder of Dodge Motors, John Francis Dodge, are 6th cousins 3x removed. He and Buckminster Fuller are 6th cousins once removed. Wilbur and Louisiana attorney Jim Garrison were 3C2R. Wilbur is fourth great uncle’s first cousin thrice removed of Charles William Γεωργιος Schwartz, V or 7C3R.

Sources

1. ↑ Wikipedia contributors. “Wilbur Scoville.” Wikipedia, The Free Encyclopedia. Wikipedia, The Free Encyclopedia, 4 Oct. 2019. Web. 18 Jan. 2020.Wilbur Scoville

2. ↑ 2.0 2.1 2.2 Wilbur Scoville Curriculum Vitae

3. ↑ 3.00 3.01 3.02 3.03 3.04 3.05 3.06 3.07 3.08 3.09 3.10 3.11 3.12 Gmyrek, Daniel P. “Wilbur Lincoln Scoville: The Prince of Peppers.” Pharmacy in History 55, no. 4 (2013): 136-56. Accessed January 18, 2020. www.jstor.org/stable/24632002.

4. ↑ “United States Census, 1870”, database with images, FamilySearch (https://familysearch.org/ark:/61903/1:1:MN73-NQM : 8 June 2019), William L Scovill in entry for Lyman Scovill, 1870.

5 .↑ United States Census, 1880 for Bridgeport, Connecticut: Lemuel Scovill Self Male 58 New York, United States Augusta C Scovill Wife Female 58 Massachusetts, United States Mary A Scovill Daughter Female 19 Indiana, United States Wilbur Scovill Son Male 15 Connecticut, United States Frank F Scovill Son Male 9 Connecticut, United States “United States Census, 1880,” database with images, FamilySearch (https://familysearch.org/ark:/61903/1:1:MFC8-T59: 12 August 2017), Wilbur Scovill in household of Lemuel Scovill, Bridgeport, Fairfield, Connecticut, United States; citing enumeration district ED 132, sheet 553B, NARA microfilm publication T9 (Washington D.C.: National Archives and Records Administration, n.d.), roll 0095; FHL microfilm 1,254,095.

6. ↑ 6.0 6.1 6.2 6.3 A Survey of the Scovils Or Scovills in England and America, page 387; 445

7. ↑ 7.0 7.1 “Massachusetts Marriages, 1841-1915,” database with images, FamilySearch (https://familysearch.org/ark:/61903/1:1:N4NJ-C5R : 24 May 2018), Wilbur L. Scoville and Cora B. Upham, 1 Sep 1891; citing Quincy, Norfolk, Massachusetts, United States, State Archives, Boston; FHL microfilm 1,651,231.

8. ↑ 8.0 8.1 8.2 “United States Census, 1900,” database with images, FamilySearch (https://familysearch.org/ark:/61903/1:1:M9TR-XV6 : accessed 18 January 2020), Wibur Scoville, Precinct 9 Boston city Ward 10, Suffolk, Massachusetts, United States; citing enumeration district (ED) 1307, sheet 3A, family 64, NARA microfilm publication T623 (Washington, D.C.: National Archives and Records Administration, 1972.); FHL microfilm 1,240,680.

9. ↑ “Massachusetts Births, 1841-1915,” database with images, FamilySearch (https://familysearch.org/ark:/61903/1:1:FX7B-2P7 : 6 February 2018), Wilbur L. Sevville in entry for Amy A. Sevville, 21 Aug 1892, Boston, Suffolk, Massachusetts; citing reference ID #23, Massachusetts Archives, Boston; FHL microfilm 1,651,220.

10.↑ “Massachusetts Births, 1841-1915,” database with images, FamilySearch (https://familysearch.org/ark:/61903/1:1:FXXK-G8G : 11 March 2018), Wilber L. Scoville in entry for Ruth Upham Scoville, 23 Oct 1897, Boston, Suffolk, Massachusetts; citing reference ID #v 468 p 252, Massachusetts Archives, Boston; FHL microfilm 1,843,700.

11.↑ 11.0 11.1 United States Census, 1910 for Detroit, Michigan: Wilbur L Scoville Head M 45 Connecticut Cora B Scoville Wife F 42 Connecticut Amy A Scoville Daughter F 17 Massachusetts Ruth A Scoville Daughter F 12 Massachusetts Robert G Wright Nephew M 28 Massachusetts “United States Census, 1910,” database with images, FamilySearch (https://familysearch.org/ark:/61903/1:1:MLTN-TKP: accessed 24 July 2018), Wilbur L Scoville, Detroit Ward 4, Wayne, Michigan, United States; citing enumeration district (ED) ED 56, sheet 7A, family 157, NARA microfilm publication T624 (Washington D.C.: National Archives and Records Administration, 1982), roll 681; FHL microfilm 1,374,694.

12.↑ “Michigan Marriages, 1868-1925”, database with images, FamilySearch (https://familysearch.org/ark:/61903/1:1:N3YT-BWJ : 15 January 2019), Wilbur L. Serville and Lillian W. Paine, 1919.

13.↑ “United States Census, 1920,” database with images, FamilySearch (https://familysearch.org/ark:/61903/1:1:MZ7R-QNJ: accessed 22 December 2019), Wilbur L Scoville, Detroit Ward 1, Wayne, Michigan, United States; citing ED 47, sheet 4A, line 44, family 77, NARA microfilm publication T625 (Washington D.C.: National Archives and Records Administration, 1992), roll 802; FHL microfilm 1,820,802.

14.↑ “United States Census, 1930,” database with images, FamilySearch (https://familysearch.org/ark:/61903/1:1:X7MP-P3T: accessed 24 July 2018), Wilbur L Scoville, Detroit (Districts 0001-0250), Wayne, Michigan, United States; citing enumeration district (ED) ED 28, sheet 7A, line 41, family 27, NARA microfilm publication T626 (Washington D.C.: National Archives and Records Administration, 2002), roll 1032; FHL microfilm 2,340,767.

15↑ “United States Census, 1940,” database with images, FamilySearch (https://familysearch.org/ark:/61903/1:1:VTH9-1Z6: accessed 24 July 2018), Wilbur L Scoville, Gainesville, Election Precinct 28, Alachua, Florida, United States; citing enumeration district (ED) 1-17, sheet 13B, line 65, family 337, Sixteenth Census of the United States, 1940, NARA digital publication T627. Records of the Bureau of the Census, 1790 – 2007, RG 29. Washington, D.C.: National Archives and Records Administration, 2012, roll 573.

16.↑ “Florida Death Index, 1877-1998,” database, FamilySearch (https://familysearch.org/ark:/61903/1:1:VVN3-4ZZ : 25 December 2014), Wilbur L Scoville, 1942; from “Florida Death Index, 1877-1998,” index, Ancestry (www.ancestry.com : 2004); citing vol. 985, certificate number 4585, Florida Department of Health, Office of Vital Records, Jacksonville.

Wilbur Lincoln Scoville

• Born: 22-Jan-1865
• Birthplace: Bridgeport, CT
• Died: 10-Mar-1942
• Location of death: Gainesville, FL
• Cause of death: unspecified
• Gender: Male
• Race or Ethnicity: White
• Sexual orientation: Straight
• Occupation: Chemist
• Nationality: United States
• Executive summary: Scoville heat units

Pharmacologist at Parke Davis, a Detroit-based pharmaceutical company. In 1912, Scoville developed the “Scoville Organaloptic Test” to measure the perceived heat intensity of chile peppers. The test measured how much a spicy substance would have to be diluted in sugar water before its pungency was no longer noticable. Originally, Scoville ratings were based on human response to progressive dilutions, but contemporary applications employ machines to directly measure amounts of capsaicinoids, the chemicals responsible for the sensation of heat. Bell peppers are considered to have a Scoville rating of zero, that is, lacking any piquancy, whereas habanero peppers have a Scoville rating of 300,000. Pure capsaicin rates at 16 million Scoville units.

Awards

The American Pharmaceutical Association awarded Scoville the Ebert Prize in 1922, and the Remington Honor Medal in 1929, though likely these awards had nothing to do with his eponym.

Family

Father: Lemuel Scoville (b. 19-Sep-1821, d. 17-Sep-1909)

Mother: Adeline Augusta Ewing Fuller (“Augusta”, b. 3-Mar-1830, d. 26-Apr-1895)

Brother: Augustus Ewing Scoville (b. 20-Apr-1856)

Sister: Mary Alice Scoville (b. 22-Jul-1860)

Brother: Frank Fuller Scoville (b. 26-Nov-1870)

Wife: Cora V. Upham (m. 1-Sep-1891)

Daughter: Amy Augusta Scoville (b. 21-Aug-1892)

Daughter: Ruth Upham Scoville (b. 21-Oct-1897, d. 17-Jan-1982)

• University: PhG, Massachusetts College of Pharmacy
• Professor: Massachusetts College of Pharmacy (1892-1904)
• Parke-Davis Head, Analytical Department (1924-34)
• Parke-Davis Research Chemist (1907-24)
• E. L. Patch Co. Manager, Assay Department (1889-91)
• American Association of Colleges of Pharmacy Secretary-Treasurer (1901-04)
• American Pharmaceutical Association Detroit, MI (1891)
• Units of Measure pungency

Author of books:

The Art of Compounding (1895, pharmacology)

Extracts and Perfumes (19–, pharmacology)

Scoville scale

Pepper stand at Central Market in Houston, Texas, showings its peppers ranked on the Scoville scale

The Ghost pepper of Northeast India is considered to be a “very hot” pepper, at about 1 million SHU.[1]

The Naga Morich with around 1 million SHU[2] is primarily found in Bangladesh The Scoville scale is a measurement of the pungency (spiciness or “heat”) of chili peppers, as recorded in Scoville Heat Units (SHU), based on the concentration of capsaicinoids, among which capsaicin is the predominant component.[3][4][5][6][7] The scale is named after its creator, American pharmacist Wilbur Scoville, whose 1912 method is known as the Scoville organoleptic test.[3][8] The Scoville organoleptic test is the most practical method for estimating SHU and is a subjective assessment derived from the capsaicinoid sensitivity by people experienced with eating hot chilis.[3][4]

An alternative method, using high-performance liquid chromatography (HPLC), can be used to analytically quantify the capsaicinoid content as an indicator of pungency.[3][5][7] As of 2011, the subjective organoleptic test has been largely superseded by analytical methods such as HPLC.[9]

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.[3][10][11] 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.[1][3][10][11] The heat level is based on this dilution, rated in multiples of 100 SHU.[10]

Another source using 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). … 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.”[4][12]

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 receptors, which vary widely among people.[1][4] Another weakness is sensory fatigue;[1] the palate is quickly desensitized to capsaicinoids after tasting a few samples within a short time period.[10] Results vary widely (up to ± 50%) between laboratories.[11]

Pungency units

The Red Savina pepper, a hot chili.[13] 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.[4][5] 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.”[4] HPLC results permit the measurement of a substance’s capsaicin capacity to produce perceived heat (“pungency”). This method gives results in American Spice Trade Association “pungency units”, which are defined as one part capsaicin per million parts dried pepper mass.[5]

For parts per million (ppm) measurements, SHU units are calculated from “parts per million of heat” (ppmH), which is found with the following calculation:

ppmH=Peak area (Capsaisin)+0.82.Peak area (dihydrocapsaisin)/Peak area (standard)

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 or 16.[4][5]

An orally administered capsule of capsaicinoids claiming 100,000 Scoville units will correspond to around 6.6 mg of capsaicinoids.[14]

The levels of pungency, in terms of Scoville units are:[9][citation needed]

Pungency SHU

• Very highly pungent Above 80,000
• Highly pungent 25,000 to 70,000
• Moderately pungent 3,000 to 25,000
• Mildly pungent 700 to 3,000
• Non pungent 0 to 700

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%.[15] For law-enforcement-grade pepper spray, values from 500,000 up to 5 million SHU have been reported,[1][16] but the actual strength of the spray depends on the dilution.[3]

Numerical results for any specimen vary depending on its cultivation conditions and the uncertainty of the laboratory methods used to assess the capsaicinoid content.[4] Pungency values for any pepper are variable, owing to expected variation within a species, possibly by a factor of 10 or more, depending on 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.[4][11]

Capsicum peppers Capsicum chili peppers are commonly used to add pungency in cuisines worldwide.[3][4] The range of pepper heat reflected by a Scoville score is from 100 or less (sweet peppers) to over 3 million (Pepper X) (table below; Scoville scales for individual chili peppers are in the respective linked article).

The chilis with the highest rating on the Scoville scale exceed one million Scoville units, and include specimens of naga jolokia or bhut jolokia and its cultivars, the “Dorset naga” and the “bhut jolokia”, neither of which has official cultivar status.[17][18]

Numerical results for any specimen vary depending on its cultivation conditions and the uncertainty of the laboratory methods used to assess the capsaicinoid content. Pungency values for any pepper are variable, owing to expected variation within a species—easily by a factor of 10 or more—depending on seed lineage, climate (humidity is a big factor for the Bhut Jolokia; the Dorset Naga and the original Naga have quite different ratings), and even soil (this is especially true of habaneros). The inaccuracies described in the measurement methods above also contribute to the imprecision of these values. When interpreting Scoville ratings, this should be kept in mind.[11]

The Scoville scale may be extrapolated to express the pungency of substances that are even hotter than pure capsaicin. One such substance is resiniferatoxin, an alkaloid present in the sap of some species of euphorbia plants (spurges). Since it is 1000 times as hot as capsaicin, it would have a Scoville scale rating of 16 billion.[19]

Scoville heat units Examples

• 1,500,000–3,000,000+ Most law enforcement grade pepper spray,[20][21][a] Pepper X,[22] Carolina Reaper,[23] Dragon’s Breath[24]
• 750,000–1,500,000 Trinidad Moruga Scorpion,[25] Naga Viper pepper,[26] Infinity Chilli,[27] Bhut Jolokia chili pepper,[28][29] Trinidad Scorpion Butch T pepper,[30] Bedfordshire Super Naga[31]
• 350,000–750,000 Red Savina habanero,[32] Chocolate habanero,[33] Habanaga, Nagabon
• 100,000–350,000 Habanero chili,[34] Scotch bonnet pepper,[34] Datil pepper, Rocoto, Piri Piri Ndungu, Madame Jeanette, Peruvian White Habanero,[35] Jamaican hot pepper,[36] Guyana Wiri Wiri, Dalle Khursani,[37] Fatalii [38]
• 50,000–100,000 Byadgi chilli, Bird’s eye chili (a.k.a. Thai Chili Pepper),[39] Malagueta pepper,[39] Chiltepin pepper, Piri piri (African bird’s eye), Pequin pepper,[39]
• 25,000–50,000 Guntur chilli, Cayenne pepper, Ají pepper,[34] Tabasco pepper, Cumari pepper (Capsicum Chinense), Peperoncini, Katara (spicy), Arbol pepper
• 10,000–25,000 Serrano pepper, Peter pepper, Aleppo pepper
• 2,500–10,000 Espelette pepper, Jalapeño pepper, Chipotle,[34][40] Guajillo pepper, New Mexican varieties of Anaheim pepper,[41] Hungarian wax pepper, Bullet pepper
• 1,000–2,500 Anaheim pepper, Poblano pepper, Rocotillo pepper, Peppadew
• 100–1,000 Pimento, Banana pepper
• 0–100 Bell pepper, Cubanelle, Aji dulce, Senise pepper[42]

Capsaicinoids

Capsaicin pharmacophore 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.[43] Capsaicin is the major capsaicinoid in chili peppers.[5]

Scoville heat units Chemical Ref

• 16,000,000,000 Resiniferatoxin [44]
• 5,300,000,000 Tinyatoxin [45]
• 16,000,000 Capsaicin [46][14]
• 15,000,000 Dihydrocapsaicin [46]
• 9,200,000 Nonivamide [46]
• 9,100,000 Nordihydrocapsaicin [46][14]
• 8,600,000 Homocapsaicin, Homodihydrocapsaicin [46]
• 160,000 Shogaol [47]
• 100,000 to 200,000 Piperine [48]
• 60,000 Gingerol [47]
• 16,000 Capsiate [citation needed]
• The pungency is diluted to 200,000 or fewer SHU.[citation needed]

References

• 1. Barry-Jester, Anna Maria (October 15, 2014). “Rating Chili Peppers On A Scale Of 1 To Oh Dear God I’m On Fire”. FiveThirtyEight. Retrieved 2014-11-02.
• 2. “Some Like It Hot: Dorset’s Ultra-Hot Chillies”. Archived from the original on 19 November 2012. Retrieved 25 August 2010.
• 3. Twilight Greenaway (10 January 2013). “How Hot is That Pepper? How Scientists Measure Spiciness”. Smithsonian.com, US Smithsonian Institution. Retrieved 17 December 2017.
• 4. Guzmán, I; Bosland, P. W (2017). “Sensory properties of chili pepper heat – and its importance to food quality and cultural preference”. Appetite. 117: 186–190. doi:10.1016/j.appet.2017.06.026. PMID 28662907.
• 5. Collins MD, Wasmund LM, Bosland PW (1995). “Improved method for quantifying capsaicinoids in Capsicum using high-performance liquid chromatography”. HortScience. 30 (1): 137–139. doi:10.21273/HORTSCI.30.1.137.
• 6. Peter, KV, ed. (2001), Handbook of Herbs and Spices, 1, CRC Press, p. 120, ISBN 978-0-8493-1217-5
• 7. Mazourek M, Pujar A, Borovsky Y, Paran I, Mueller L, Jahn MM (2009). “A Dynamic Interface for Capsaicinoid Systems Biology” (PDF). Plant Physiology. 150 (4): 1806–1821. doi:10.1104/pp.109.136549. PMC 2719146. PMID 19553373.
• 8. Scoville, Wilbur (May 1912). “Note on Capsicums”. Journal of the American Pharmaceutical Association. 1 (5): 453–454. doi:10.1002/jps.3080010520.
• 9. Al Othman, Zeid Abdullah (2011). “Determination of Capsaicin and Dihydrocapsaicin in Capsicum Fruit Samples using High Performance Liquid Chromatography”. Molecules: 8920.
• 10.Peter, K. V. (2012). Handbook of Herbs and Spices. Elsevier Science. p. 127. ISBN 978-0-85709-5671.
• 11.Tainter, Donna R.; Anthony T. Grenis (2001). Spices and Seasonings. Wiley-IEEE. p. 30. ISBN 978-0-471-35575-5. Interlab variation [for the original Scoville scale] could be as high as +/−50%. However, labs that run these procedures could generate reasonably repeatable results.
• 12. Stoica R, Moscovici M, Tomulescu C, Băbeanu N (2016). “Extraction and analytical methods of capsaicinoids – a review” (PDF). Scientific Bulletin. Series F. Biotechnologies. XX: 93–96. ISSN 2285-1364. S2CID 38430045.
• 13.DeWitt, Dave; Bosland, Paul W. (2009). The Complete Chile Pepper Book. ISBN 978-0-88192-920-1.
• 14.O’Keefe, James H.; DiNicolantonio, James J.; McCarty, Mark F. (2015-06-01). “Capsaicin may have important potential for promoting vascular and metabolic health”. Open Heart. 2 (1): e000262. doi:10.1136/openhrt-2015-000262. ISSN 2053-3624. PMC 4477151. PMID 26113985.
• 15.USDA nutrient database for Peppers, jalapeño, raw (92% water content); Peppers, hot chile, red, raw (88% water content); Red Tabasco sauce (95%)
• 16.”Chemical hazards in law enforcement”. The Police Policy Studies Council. Retrieved 2009-02-09. Most law
• 17.”World’s hottest chilli grown in Grantham, Lincs”. The Daily Telegraph. London. 2010-04-01. Retrieved 2010-04-24.
• 18.”Grantham firm grows world’s hottest chilli”. www.thisislincolnshire.co.uk. Retrieved 2010-04-24.
• 19.Atala, Anthony, and Debra Slade (2003), Bladder Disease, (Washington DC: National Bladder Foundation), p. 361.
• 20.”Chemical hazards in law enforcement”. The Police Policy Studies Council. Retrieved 2009-02-09. Most law enforcement sprays have a pungency of 500,000 to 2 million SHU. One brand has sprays with 5.3 million SHU.
• 21.”The Truth About Defensive Spray Heat”. Sabre red. Sabre Red=10% OC @ 2,000,000 Scoville Heat Units. Thus, 90% of the formulation dilutes the 2,000,000 SHUs creating a Scoville Content of 200,000.
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