Scoville scale

(redirected from Scoville Organoleptic Test)
A system devised in 1912 by Wilber Lincoln Scoville for determining the relative ‘spiciness’ of hot peppers; under the Scoville method, a dried pepper is dissolved in alcohol, serially diluted in sugar water and given to a panel of tasters who sip increasingly diluted concentrations of peppers out of shot glass to the point at which the tasters no longer have a sensation of burning

Scoville scale

Nutrition/masochism A system devised by WL Scoville for determining the relative 'spiciness' of hot peppers; a dried pepper is dissolved in alcohol, serially diluted in sugar water and given to a panel of tasters who sip increasingly diluted concentrations of peppers. See Capsaicin, Spicy food.
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The original Scoville Organoleptic Test, according to The Whole Chile Pepper Book by David DeWitt and Nancy Gerlach, used a panel of five human samplers who tasted and analyzed a solution made from exact weights of chili peppers dissolved in alcohol and diluted with sugar water.
Pharmacist Wilbur Scoville developed the Scoville Organoleptic Test in 912.