High-performance Liquid Chromatography
Spice heat is usually measured by a method that uses high performance liquid chromatography (HPLC). This identifies and measures the concentration of heat-producing chemicals. The measurements are used in a mathematical formula that weighs them according to their relative capacity to produce a sensation of heat. This method yields results, not in Scoville units, but in American Spice Trade Association (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 spice experts Donna R. Tainter and Anthony T. Grenis say that there is consensus that it gives results about 20–40% lower than the actual Scoville method would have given. Results vary widely, up to 50%, between laboratories.
Read more about this topic: Scoville Scale
Famous quotes containing the word liquid:
“Telephone poles were matchsticks, put there to be snapped off at a whim. Dogs trotting across the road were suddenly big trucks. Old ladies turned into moving—vans. Everything was too bright, but very funny and made for my delight. And about half a mile from my long liquid breakfast I turned carefully down a side street and parked, and sat beaming happily through the tannic fog for about an hour, remembering how witty we all had been, how handsome and talented ... [ellipsis in original]”
—M.F.K. Fisher (1908–1992)