Focus Unit - an explanation

Focus Unit - an explanation


The sharpest points of chili are the white stripes. © uschi_dreiucker / Pixelio

As the focus is determined

  • The pharmacologist Scoville developed a purely subjective method to determine the sharpness. A chilli sample was gradually diluted until the subjects could perceive no more sharpness.
  • A pepper that tastes spicy, according to this scale has the unit 0th
  • The more water you need to give to one milliliter chili sauce until you can no longer perform the sharpness, the higher the degree of severity.
  • Pure capsaicin, so the sharp-tasting substance, probably has a value of 16,000,000 Scoville. So you need to give to one milliliter of capsaicin 16,000,000 milliliters of water, so that you can no longer perceive it. That converts to about 114 bathtubs.
  • However, this method is problematic, because every person has a different perception threshold for sharpness. Furthermore, the sensitivity is already reduced by the test conditions themselves. For this reason, the focus is now also no longer determined by the taste test. The Scoville unit is only used for comparison.
  • The amount of capsaicin is measured using a liquid chromatograph.

Which units there are

  • There are various types of capsaicin that are also perceived differently from humans. Therefore, specifying Scoville unit is not always true.
  • A Mexican scale specifies the sharpness with values ​​from one to ten. However, many extra hot sauces do not fit into this scale. Some chilies are therefore labeled with 10 ++. Even higher severity levels are not measured, since the human perception could detect no difference here.
  • In addition, the Pepper Hotness Scale describes the relationship between a quantity and chilli sauce contained therein. Here, too, there is a scale which however is not only useful for objective measurements to the human perception.
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