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Topic: Wilbur Scoville

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	Wilbur Scoville - Wikipedia, the free encyclopedia
		Wilbur L. Scoville (1865 – 1942) was an American chemist and is best known for his creation of "The Scoville Organoleptic Test", now standardized as the Scoville scale.
		In 1922, Scoville won the Ebert prize from the American Pharmaceutical Association and in 1929 he received the Remington Honor Medal.
		Scoville wrote The Art of Compounding, which was first published in 1895 and has gone through at least 8 editions.
	en.wikipedia.org /wiki/Wilbur_Scoville (232 words)

	Scoville scale - Wikipedia, the free encyclopedia
		The Scoville scale is a measure of the hotness of a chili pepper.
		This method actually yields results, not in Scoville units, but in "ASTA pungency units." A measurement of one part capsaicin per million corresponds to about 15 Scoville units, and the published method says that ASTA pungency units can be multiplied by 15 and reported as Scoville units.
		True "Scoville units" are the result of an organoleptic test, in which the measurements of the same sample can vary by ±50%.
	en.wikipedia.org /wiki/Scoville (706 words)

	Scoville Units
		A pharmacist named Wilbur Scoville invented the Scoville Organoleptic Scale in 1912 to measure the heat of peppers.
		A "Scoville Unit" is actually a measure of capsaicin (the chemical in hot peppers that is responsible for their heat).
		Scoville's test was a comparative taste test that is considered subjective by today's standards.
	www.victoriastation.com /scoville_units.htm (427 words)

	Ask Mr. Broussard, the TABASCO® Historian: How do scoville units work?
		Scoville tried first to measure pungency by studying how pepper extract reacted with other chemicals but concluded that none was sensitive enough to offer readings with any degree of precision.
		He found that the tongue, on the other hand, was far more sensitive, capable of detecting capsaicin (the chemical in hot peppers that is responsible for their heat) dissolved in a solution a million times its volume; no laboratory test could detect such a low concentration.
		Scoville's name has since become closely associated with the measure of pungency, but the oral test is now being slowly replaced by a modern machine (High Pressure Liquid Chromatograph) that is as sensitive as the human tongue.
	www.tabasco.com /info_booth/faq/scoville_how.cfm (690 words)

	CHILIPEPPERS: Senses on fire by FUTUREGARDEN
		In 1912, Wilbur Scoville, a chemist working for the Park Davis pharmaceutical company, developed a method to measure the heat level of a chili pepper.
		The ratio of this dilution is the Scoville Unit.
		The levels of hotness are measured in multiples of 100 units, from the completely harmless Bell pepper at zero Scoville units to the Habanero pepper at 300,000 Scoville units.
	futuregarden.com /knowledge_tree/chilipeppers_scoville.html (425 words)

	Wilbur Scoville & Pepper Chemistry
		It was in 1912 whilst working for the Parke Davis pharmaceutical company that one of their chemists, Wilbur Scoville, developed a method to measure the heat level of a chile pepper.
		In the original test, Scoville blended pure ground chiles with a sugar-water solution and a panel of testers then sipped the concoctions, in increasingly diluted concentrations, until they reached the point at which the liquid no longer burned the mouth.
		The pungency of chile peppers is measured in multiples of 100 units, from the bell pepper at zero Scoville units to the incendiary Habanero at 300,000 Scoville units!
	www.g6csy.net /chile/scoville.html (604 words)

	Salt-N-Peppers Plus.com- Scoville Scale (Site not responding. Last check: 2007-10-31)
		The Scoville scale is a measure of the hotness of a chile.
		Thus a sweet pepper, that contains no capsaicin at all, has a Scoville rating of zero (no heat detectable even undiluted); whereas the hottest chiles, such as habaneros, have a rating of 300,000 or more, indicating that their extract has to be diluted 300,000-fold before the capsaicin present is undetectable.
		Scoville ratings may vary considerably within a species—easily by a factor of 10 or more—depending on seed lineage, climate and even soil.
	www.saltnpeppersplus.com /scoville.asp (346 words)

	Scoville inferno - chili peppers testing - Wilbur Scoville Art Culinaire - Find Articles
		The Scoville heat scale is measured in multiples of 100 units.
		With a scorching rate of 855,000 Scoville Units, there are explorations of its use as a possible component in teargas.
		But to judge a chili pepper strictly by Scoville units is to miss the layers of flavor that a pepper can bring to a dish.
	www.findarticles.com /p/articles/mi_m0JAW/is_2002_Summer/ai_89157433 (863 words)

	Gourmet Food - THE NIBBLE - Scoville Heat Units for Chile Peppers
		In 1912, Wilbur Scoville developed the first systematic laboratory approach used to measure pungency in chiles—a simple laboratory test that is still used today.
		Scoville Units: A unit measuring the concentration of capsaicin, the “hot” ingredient in chile peppers.
		A measurement of, 50,000 Scoville units means that an extract from the pepper can be diluted 50,000:1 with sugared water and the “burn” of the capsaicin will be barely detectable by the human tongue.
	www.thenibble.com /reviews/main/salts/scoville.asp (1902 words)

	Who Was Wilbur Scoville?
		Scoville worked at Parke Davis during an interesting time, like when they were marketing many types of refined cocaine and cannabis extracts.
		This has nothing to do with Scoville other than to say, this is probably the perfect time to subject people to capsaicin-induced pain and then question them about it.
		Scoville won two awards from the American Pharmaceutical Association (APhA) - in 1922 he was awarded the Ebert Prize and in 1929 the Remington Honor Medal.
	ushotstuff.com /WilburScoville.htm (645 words)

	Wilbur Scoville (Site not responding. Last check: 2007-10-31)
		In 1912, Scoville developed the "Scoville Organaloptic Test" to measure the perceived heat intensity of chile peppers.
		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.
	www.nndb.com /people/218/000101912 (150 words)

	Ian Chadwick's hot peppers page
		Such was the case of Dr. Wilbur Scoville, a chemist working for the Parke Davis company.
		Wilbur's process provides a way to measure the 'heat' of the pepper by essentially measuring how much capsaicin it has.
		Wilbur's test was originally a subjective taste test, but today it's done with high-tech, high-pressure liquid chromatography.
	www.ianchadwick.com /essays/scoville.html (1433 words)

	Sweat N Spice April Newsletter \| Sweat 'N Spice Hot Sauces
		The Scoville Organoleptic Test is still used, however it has mostly been replaced by a process called high performance liquid chromatography.
		Surprisingly, the bell pepper is used as a baseline for the Scoville Unit rating.
		Scoville died in 1942 but his name will forever go on with the Scoville Heat Unit and in the lives of chili lovers everywhere.
	www.sweatnspice.com /April_Newsletter.php (1077 words)

	Hot Sauces, Dry Rubs, and Barbeque Sauces
		In 1912 Wilbur Scoville devised a system to determine how hot foods are.
		The Scoville scale spans from 0 to 16 million; a sweet bell pepper has 0 Scoville units because there is no capsaicin present and pure capsaicin crystals have 16,000,000 Scoville units.
		Scoville units vary widely from one species to the next.
	www.undergrounddigital.com /hotshop/index.html (244 words)

	Growing Hot Peppers
		Scoville developed a scale to rate the various peppers’ ‘fire.’ It goes up from 0 in increments of 100 units, called Scovilles or Scoville units.
		The bell pepper so familiar in the supermarket is rated at 0 Scoville units.
		Since the capsaicin is produced by glands in those four ribs that divide the cell of the pepper, scraping the inside and removing the seeds will remove the source of the heat and a lot of the pain.
	www.emmitsburg.net /gardens/articles/adams/2004/hot_peppers.htm (841 words)

	Sweat 'N Spice - Scoville Units & Hot Sauces \| Sweat 'N Spice Hot Sauce
		The Scoville Unit is derived from a series of tests using a solution of water and sugar.
		The bell pepper essentially has a rating of zero Scoville Units, thus it acts as the lowest level of heat on the Scoville scale.
		Scoville also wrote Extract and Perfumes which contained hundreds of formulations -- after all Scoville had a knack for compounding.
	www.sweatnspice.com /chemistry.php (549 words)

	What Is Capsaicin? What Are Scoville Heat Units? -
		In 1912, Wilbur Scoville, a chemist under the employ of Parke Davis Pharmaceutical Company, developed a method to measure the heat level of chiles.
		Scoville blended various pure ground chiles with a sugar-water solution.
		In September 2000, the news spread like “chile-fire” that scientists in India claimed that the hottest chile in the world is grown in the northeastern hills of Assam.
	faq.gardenweb.com /faq/lists/pepper/2002075348029538.html (874 words)

	Chile Zone
		The titer was to the point of not being able to tell the difference of the diluted hot pepper with an undiluted ripe bell pepper (therefore the sugar since ripe bell peppers are sweet and hot peppers usually are not).
		Wilbur Scoville assigned an arbitrary heat of 100 to sweet bell peppers so that an Anaheim with an SHU of 1,000 is ten times hotter than an average sweet bell pepper.
		Other sources seem to indicate that a sweet bell pepper has a heat of zero but that would make everything else infinitely more hot - which is not the case.
	www.chilezone.net /shu.html (231 words)

	The Greater The Scoville Units the hotter the chilli (Site not responding. Last check: 2007-10-31)
		It was in 1912 whilst working for the Parke Davis pharmaceutical company that one of their chemists, Wilbur Scoville, developed a method to measure the heat level of a chilli pepper.
		In the original test, Scoville blended pure ground chillis with a sugar-water solution and a panel of testers then sipped the concoctions, in increasingly diluted concentrations, until they reached the point at which the liquid no longer burned the mouth.
		In 1912 Wilbur Scoville proposed a scale of measurement based on the apparent hotness of extracts placed on the tongue after dilution.
	www.chileseeds.co.uk /chemistry-and-scoville-units.htm (886 words)

	Scoville heat unit index
		A Scoville unit is used to specify the hotness of a food, specifically chili peppers.
		Although we still use Wilbur's name for the unit, the current method is much more scientific.
		There are also variations of heat from one pepper to the next within the same species; growing conditions, soil and other factors have an affect on the amount of capsaicin within a given pepper.
	www.insanechicken.com /scoville-heat-unit-index.html (150 words)

	The Hottest Pepper (Site not responding. Last check: 2007-10-31)
		Of course, with the recent development of the even hotter red habanero (which comes in around 325,000 Scoville units) this makes the hottest habanero 65 times hotter than the hottest jalapeno.
		Scoville Units were invented in 1912 by a pharmacist named Wilbur Scoville.
		For example, the Chiltepin is usually detected by 60 percent of the testers when diluted at a ratio of 1 part to 50,000 parts solution (1:50,000 and up to 1:100,000).
	www.lilesnet.com /hobbies/cooking/hottest_pepper.htm (543 words)

	How Hot Are Chile Peppers?
		In 1912 a chemists by the name of Wilbur Scoville, working for the Parke-Davis pharmaceutical company, developed a method to measure the heat level of chile peppers.
		In the original test, Wilbur blended pure ground Chiles with sugar-water and a panel of "testers" then sipped the solution, in increasingly diluted concentrations, until they reached the point that the liquid no longer burned their mouths.
		The pungency (or heat factor) of chile peppers is measured in multiples of 100 units.
	www.ushotstuff.com /Heat.Scale.htm (949 words)

	Superfood No. 7: Hot Peppers: The Scoville Scale
		Hot peppers even have their own measuring scale for heat, known as "Scoville Units." Mostly used in the food industry, the Scoville heat scale is regarded as the most accurate way to measure the true hotness of a pepper plant.
		Developed in 1912 by botanist Wilbur Scoville, a pepper's Scoville Unit number is based on how much the ground chili needs to be diluted before no heat is detected.
		Scoville Units measure the perception of heat in multiples of 100, with bell peppers setting the heat-free baseline at zero Scoville Units, pure capsaicin measuring more than 16 million Scoville Units, and most popular types ranking around 30,000 Scoville units.
	www.oprah.com /presents/2005/young/life/life_peppers_c.jhtml (413 words)

	Foodie's Corner
		In 1912, a pharmacologist named Wilbur L. Scoville used capsaicin (the material that gives chile peppers their heat) in a muscle salve developed for the drug company Parke Davis.
		The Scoville Organoleptic Test is a test which used a panel of five human heat samplers who tasted and analyzed a solution made from exact weights of chile peppers dissolved in alcohol and then diluted with sugar water.
		The Scoville scale is the food industry unit of measurement for the pungency of hot peppers.
	groups.msn.com /FoodiesCorner/scovillescale.msnw (425 words)

	The Ultimate Hot Sauce location provides thousands of Hot Sauce Brands - Mohotta Mobetta, The World Headquarters of Hot ...
		Since tasting heat is a relative process depending on the tastebuds of each individual, we decided to employ a scientific rating system that measures the heat of the peppers (capsaicin) in a sample of each of the hot sauces we carry.
		The heat is measured in Scoville units, a unit of measurement devised in 1912, by Wilbur Scoville.
		A Scoville Measuring Unit was invented in 1912 by Wilbur L. Scoville, a pharmacologist for the Parke- Davis Company.
	www.mohotta.com /heatratings (494 words)

	Welcome to HotHotHot! The Internet's Coolest Shop Since 1994!
		A Scoville unit is basically a unit of measurement indicating the heat level in chile peppers.
		The person responsible for creating this method was none other than Wilbur Scoville, who, back in 1912, was working for Parke Davis (the drug company) to develop a muscle cream called "HEET", which used capsaicin, a substance derived from chile peppers, as a main ingredient.
		Because capsaicin is soluble in alcohol, Wilbur would soak the peppers overnight, then take a precise measurement of the extract and add sweetened water until the heat was barely noticeable on the tongue.
	www.hothothot.com /chili (402 words)

	Tom Saaristo The Scoville Scale
		Scoville tried first to measure pungency by studying how pepper extract reacted
		He thus rated the Japan chiles 20,000 to 30,000 Scoville Heat Units.
		Scoville's name has since become closely associated with the measure of pungency,
	www.tomsaaristo.com /scoville.html (687 words)

	How hot are peppers?
		Scoville was a chemist who developed a way to test the amount of capsaicin in a pepper.
		His test was called the Scoville Organoleptic (or gun o lep tic) Test.
		A pepper’s score on the test was measured in Scoville Heat Units (SHU’s).
	www.howardcc.edu /kids/hotpeppers.html (278 words)

	Heat vs. flavor: How do you measure hot sauce heat?
		Way back in 1912, a hothead named Wilbur Scoville came up with a way to measure the heat of chile peppers in the most straightforward way imagineable: he ground up chiles, diluted different quantities of the powder in sugar water, fed the dilutions to people and tested their reactions.
		Once he had that starting point, Scoville wrote up a 1-10 scale of capsaicin concentrations, in multiples of one hundred, starting at 0 and topping off at a blistering 350,000.
		Thing is, pure capsaicin rates at 16,000,000 Scoville units, and there's plenty of room between 350,000 and 16 million.
	www.painisgood.com /scoville.asp (314 words)

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