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The Scoville scale is a measurement of pungency (spiciness or "heat") of chili peppers and other substances, recorded in Scoville heat units (SHU). It is based on the concentration of capsaicinoids , among which capsaicin is the predominant component.
Structural formula Name Scoville heat units Abbreviation Reference Resiniferatoxin: 16,000,000,000 RTX [2] [3] [4]Tinyatoxin: 5,300,000,000 TTX or TTN [4]Phenylacetylrinvanil
The technique utilizes high-performance liquid chromatography to identify and measure the concentrations of the various compounds that produce a heat sensation. Scoville units are roughly 1 ⁄ 15 the size of pungency units while measuring capsaicin, so a rough conversion is to multiply pungency by 15 to obtain Scoville heat units. [108]
Scoville heat ratings vary depending on batch. However, many companies do not disclose numeric ratings for their products at all. "Extra hot" versions may be advertised as several times hotter than the original, without specifying the heat of the original. Some companies do not disclose which peppers are used.
The Naga Viper pepper is a hot chili pepper developed in England. In 2011, it was recorded as the "World's Hottest Chili" by the Guinness World Records with a rating of 1,382,118 Scoville heat units (SHU), [1] but was surpassed in SHU by the Carolina Reaper, in 2017, and again by the latest world record holder Pepper X in 2023.
Scoville heat units (SHU) is a common indication of pepper spiciness. It does take into account the different potency of CRC compounds, but it cannot be reliably used in pepper spray because it measures the strength of the dry product, i.e. the OC resin and not what comes in the aerosol spray.
Moreover, shogaol (and gingerol) are converted to other constituents when heat is applied over time, which is why ginger loses its spiciness as it is cooked. The name shogaol is derived from the Japanese name for ginger (生姜、shōga). Shogaol is rated 160,000 SHU on the Scoville scale. [1]
Resiniferatoxin has a score of 16 billion Scoville heat units, making pure resiniferatoxin about 500 to 1000 times hotter than pure capsaicin. [3] [4] Resiniferatoxin activates transient vanilloid receptor 1 (TRPV1) in a subpopulation of primary afferent sensory neurons involved in nociception, the transmission of physiological pain.