משתמש:פרה/מדד סקוביל
מדד סקוביל זה מדד למידת החריפות של פלפל צ'ילי. פירות מסוג Capsicum (פלפל) מכילים קפסאיצין, תרכובת כימית שמגרה תרמורצפטורים בלשון ומספר יחידות של מדד סקוביל לחריפות (SHU) מצביעה על כמות הקפסאיצין בנמצא. ישנם רטבים חריפים רבים שמשתמשים במדד סקוביל בפרסומות כאמצעי שיווקי. The Scoville scale is a measure of the hotness of a chilli pepper. These fruits of the Capsicum genus contain capsaicin, a chemical compound which stimulates thermoreceptor nerve endings in the tongue, and the number of Scoville heat units (SHU) indicates the amount of capsaicin present. Many hot sauces use their Scoville rating in advertising as a selling point.
המדד נקרא על שם ווילבור סקוביל שפיתח את המבחן האורגנולפטי של סקוביל ב-1912[1]. במבחן מדללים תמיסת פלפל במי סוכר עד שהחריפות אינה מורגשת אצל פאנל של (בדרך-כלל חמישה) טועמים; he degree of dilution gives its measure on the Scoville scale. פלפל מתוק לא מכיל קאפסאיצין בכלל, ולו יש 0 SHU, שמשמעותו שחריפות אינה מורגשת גם כאשר הוא לא מדולל. It is named after Wilbur Scoville, who developed the Scoville Organoleptic Test in 1912[2]. As originally devised, a solution of the pepper extract is diluted in sugar water until the 'heat' is no longer detectable to a panel of (usually five) tasters; the degree of dilution gives its measure on the Scoville scale. Thus a sweet pepper, containing no capsaicin at all, has a Scoville rating of zero, meaning no heat detectable even undiluted. Conversely, 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. The greatest weakness of the Scoville Organoleptic Test is its imprecision, because it relies on human subjectivity.
Spice heat is now usually measured by method using high performance liquid chromatography (HPLC) (also known as the "Gillett Method"). This identifies the heat-producing chemicals and weights them according to their relative capacity to produce a sensation of heat. 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. This conversion is approximate, and Tainter and Grenis say that there is general consensus that it gives results about 20-40% than the actual Scoville method would have given.[3]
List of Scoville ratings
[עריכת קוד מקור | עריכה]Scoville ratings are imprecise.
They may vary considerably within a species—easily by a factor of 10 or more—depending on seed lineage, climate and even soil. This is especially true of habaneros. The measurement process itself is imprecise; the results from the original Scoville test can vary by ±50%, and 12% for the HPLC method. Finally, results obtained by the HPLC method are actually measured in "ASTA pungency units." These are often converted to roughly equivalent Scoville unit values, but as noted above this conversion is imprecise. When comparing Scoville ratings, this imprecision should be kept in mind.[4][5]
| Scoville rating | Type of pepper |
|---|---|
| 15,000,000-16,000,000 (Sources vary) |
Pure capsaicin[6][7][8][9] Blair Lazar's "16 Million Reserve" product, said to be pure capsaicin[10][11] |
| 9,100,000 | Nordihydrocapsaicin[9] |
| 8,600,000 | Homodihydrocapsaicin and homocapsaicin[9] |
| 7,100,000 | "The Source" hot sauce |
| 5,300,000 | Police grade Pepper spray |
| 2,000,000 | Common pepper spray or Pepper Bomb |
| 876,000 - 970,000 | Dorset Naga (British) the world's hottest pepper as of April 1st 2006 |
| 350,000 - 580,000 | Red Savina habanero |
| 100,000 - 350,000 | Habanero chile |
| 100,000 - 325,000 | Scotch bonnet |
| 100,000 - 225,000 | African birdseye (aka "African Devil", "Piri-Piri") |
| 100,000 - 200,000 | Jamaican hot pepper |
| 100,000 - 125,000 | Carolina cayenne pepper |
| 95,000 - 110,000 | Bahamian pepper |
| 85,000 - 115,000 | Tabiche pepper |
| 50,000 - 100,000 | Chiltepin pepper |
| 50,000 - 100,000 | Rocoto |
| 40,000 - 58,000 | Pequin pepper |
| 40,000 - 50,000 | Super chile pepper |
| 40,000 - 50,000 | Santaka pepper |
| 30,000 - 50,000 | Cayenne pepper |
| 30,000 - 50,000 | Tabasco pepper |
| 15,000 - 30,000 | de Arbol pepper |
| 12,000 - 30,000 | Manzano pepper, Ají |
| 5,000 - 23,000 | Serrano pepper |
| 5,000 - 10,000 | Hot wax pepper |
| 5,000 - 10,000 | Chipotle |
| 2,500 - 8,000 | Jalapeño |
| 2,500 - 8,000 | Santaka pepper |
| 2,500 - 5,000 | Guajilla pepper |
| 2,500 | Tabasco Sauce |
| 1,500 - 2,500 | Rocotilla pepper |
| 1,000 - 2,000 | Pasilla pepper |
| 1,000 - 2,000 | Ancho pepper |
| 1,000 - 2,000 | Poblano pepper |
| 700 - 1,000 | Coronado pepper |
| 500 - 2,500 | Anaheim pepper |
| 500 - 1,000 | New Mexico pepper |
| 500 - 700 | Santa Fe Grande pepper |
| 100 - 500 | Pepperoncini pepper |
| 100 - 500 | Pimento |
| 0 | Bell pepper |
Disputed, unverified or erroneous claims of SHU values:
| 855,000 | Naga Jolokia pepper |
| 900,000/923,000 | Dorset Naga [12][13] |
References
[עריכת קוד מקור | עריכה]- ^ ירחון האגודה האמריקאנית לרוקחות 1912; 1:453-4
- ^ The Journal of the American Pharmacists Association 1912; 1:453-4
- ^ Tainter, Donna R.; Anthony T. Grenis (2001). Spices and Seasonings. Wiley-IEEE. ISBN 0471355755., p. 30.[1]
- ^ Tainter, Donna R.; Anthony T. Grenis (2001). Spices and Seasonings. Wiley-IEEE. ISBN 0471355755., p. 30[2]: "Interlab variation [for the original Scoville scale] could be as high as + / - 50%. However, labs that run these procedures could generate reasonably repeatable results."
- ^ Ula, Sushella (1996), "Fire and Spice." Food Product Design, May 1996[3]:"Scoville unit measurements cause errors due to build up of heat, rapid taste fatigue, increased taste threshold, and poor reproducibility. Scott Harris, technical service manager for Cal Compack Foods, Santa Ana, CA is quoted as saying "The coefficient of error is 50% for the Scoville method and less than 12% for the HPLC method."
- ^ Ula (1996), op. cit. "The HPLC measures the capsaicinoid(s) in ppm, which can then be converted to Scoville units using a conversion factor of 15, 20 or 30 depending on the capsaicinoid." This would make capsaicin 15,000,000
- ^ http://www.zarc.com/english/cap-stun/tech_info/oc/hplc.html Method 21.1 High Pressure Liquid Chromatography (HPLC)] Manufacturer's website, describes procedure for measuring capsaicin strength and converting to Scoville units by "assuming" pure capsaicin = 15,000,000 Scoville
- ^ What Is Capsaicin? What Are Scoville Heat Units? Garden site, says material "courtesy of Peppermania;" lists pure capsaicin at "15,000,000-16,000,000"
- ^ 1 2 3 "Chili Pepper Club Members love it Hot, Hot, Hot!". Scoville Capsaicin Chart. נבדק ב-2006-04-03.
- ^ Langton, James (8 במאי 2005). "This chilli is so hot, you'd have to drink 250,000 gallons of water just to put out the fire". Daily Telegraph.
{{cite news}}: (עזרה) - ^ Guinness World Records website: Hottest chili sauce commercially available.
- ^ Savill, Richard (1 באפריל 2006). "Dorset claims world's hottest chilli". Daily Telegraph.
{{cite news}}: (עזרה) - ^ de Bruxelles, Simon (1 באפריל 2006). "The chilli so hot you need gloves". Times.
{{cite news}}: (עזרה)
See also
[עריכת קוד מקור | עריכה]- Schmidt Sting Pain Index to compare the overall pain of insect stings
External links
[עריכת קוד מקור | עריכה]