Editing Scoville scale (section)

== 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.<ref name=twi/><ref name="Peter2012">{{cite book|last=Peter|first=K. V.|title=Handbook of Herbs and Spices|url=https://books.google.com/books?id=P4FwAgAAQBAJ&pg=PA127|year=2012|publisher=Elsevier Science |isbn= 978-0-85709-5671|page=127}}</ref><ref name="tainter"/> 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.<ref name="five38" /><ref name=twi/><ref name="Peter2012"/><ref name="tainter"/> The heat level is based on this dilution, rated in multiples of 100 SHU.<ref name="Peter2012"/>

Another source using [[Qualia|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).&nbsp;... 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."<ref name="collins">{{cite journal | vauthors = Collins MD, Wasmund LM, Bosland PW | year = 1995 | title = Improved method for quantifying capsaicinoids in ''Capsicum'' using high-performance liquid chromatography | url = http://hortsci.ashspublications.org/content/30/1/137.full.pdf+html | journal = HortScience | volume = 30 | issue = 1 | pages = 137–139 | doi = 10.21273/HORTSCI.30.1.137 | doi-access = free }}</ref><ref name="guzman">{{cite journal|pmid=28662907|year=2017|last1=Guzmán|first1=I|title=Sensory properties of chili pepper heat - and its importance to food quality and cultural preference|journal=Appetite|volume=117|pages=186–190|last2=Bosland|first2=P. W|doi=10.1016/j.appet.2017.06.026|doi-access=free}}</ref><ref>{{cite journal
|vauthors=Stoica R, Moscovici M, Tomulescu C, Băbeanu N
|title=Extraction and analytical methods of capsaicinoids - a review
|journal=Scientific Bulletin. Series F. Biotechnologies
|year=2016
|volume=XX
|pages=93–96
|s2cid=38430045
|url=https://pdfs.semanticscholar.org/0b7b/b726c67c316530bc445cdea106c0ad167f6b.pdf
|archive-url=https://web.archive.org/web/20180811102358/https://pdfs.semanticscholar.org/0b7b/b726c67c316530bc445cdea106c0ad167f6b.pdf
|url-status=dead
|archive-date=2018-08-11
|issn=2285-1364
}}</ref>

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 [[receptor (biochemistry)|receptors]], which vary widely among subjects.<ref name="five38"/><ref name="guzman" /> Another shortcoming is [[neural adaptation|sensory fatigue]];<ref name="five38"/> the palate is quickly desensitized to capsaicinoids after tasting a few samples within a short time period.<ref name="Peter2012"/> Results vary widely (up to ± 50%) between laboratories.<ref name="tainter">{{cite book |last=Tainter |first=Donna R. |author2=Anthony T. Grenis |year=2001 |title=Spices and Seasonings |publisher=Wiley-IEEE |isbn=978-0-471-35575-5 |url=https://books.google.com/books?id=dfp4b3F0598C&pg=PA30 |page=30|quote= Interlab variation [for the original Scoville scale] could be as high as +/−50%. However, labs that run these procedures could generate reasonably repeatable results.}}</ref>