3 ms·
It'd be interesting to see how this tracks against Scoville rankings, which I've found to be mostly useless. I've always found the gaps between rankings too lar
by z3c0 4y ago
It'd be interesting to see how this tracks against Scoville rankings, which I've found to be mostly useless. I've always found the gaps between rankings too large to be able to really intuit the difference between two peppers without just popping them in your mouth and hoping for the best.
- phantom_of_cato 4y agoI think the part for extracting capsaicinoids is essentially the same with the original subjective (i.e. organoleptic) Scoville test. However, there's a difference in the method for quantifying pungency. In the original Scoville test the extract (diluted in water and sugar) was given to a taste panel, decreasing the concentration until the majority (say 3 out of 5) of the panelists couldn't detect any pungency. The amount of dilution needed to achieve that was then used to get an estimate. [1] That is now superseded by using chromatography (like what is done here) to get more precise and objective numbers. (but you could possibly argue that maybe data on the subjective effect is what we really want) [1]: https://en.m.wikipedia.org/wiki/Scoville_scale https://en.m.wikipedia.org/wiki/Scoville_scale