Scoville niû-pió

Pepper stand at Central Market in Houston, Texas, showing its peppers ranked on the Scoville scale

Scoville niû-pió (ing-gú: Scoville scale; Scoville liōng-huà tsí-piau) sī kin-kì huan-kiunn-á sòo ê lông-tōo, í Scoville jia̍t tan-uī (SHU) kì-lio̍k ê huan-kiunn-á [en] kah kî-thann bu̍t-tsit ê hiam-lua̍h tōo (hi̍k-tsiá "jia̍t-tōo") ê tshik-liông ti̍t, kî-tiong hiam-lua̍h sòo sī tsú-iàu sîng-hūn.^[3]

Tsit-ê niû-pió í-kî tshòng-sū jîn, Bí-kok io̍h-tse-su Wilbur Scoville ê miâ-jī bīng-miâ, Wilbur Scoville tī 1912-nî the̍h-tshut ê hong-huat hông kiò-tsò Scoville kám-kuan tshik-tshì.^[3]^[4] Scoville kám-kuan ê tshik-tshì sī tsi̍t-tsióng tsú-kuan ê pîng-kóo, iû-î tsia̍h-kuè hiam-kiunn-á ê jîn-luī tuì luī hiam-kiunn-á sòo ê m-bín-kám-tōo sóo ttik-tshut–ê.^[3]

Līng-guā tsi̍t-tsióng hong-huat, tio̍h-sī ko-hāu i̍k-siōng sik-phóo-huat (HPLC); ē-tàng iōng-teh hun-sik liōng-huà luī hiam-kiunn-á sòo hâm-liōng, tsò-uî tshì-kik liōng-huà tsí-piau.^[3]^[5] Tsia̍t-tsí 2011-nî, tsú-kuan kám-kuan tshik-tshì í-king teh tsiânn-tuā thîng-tōo tíng-kuân hōo HPLC tíng-tíng hun-sik hong-huat sóo-lâi tshú-tāi.^[6]

Tsù-kái

↑ Barry-Jester, Anna Maria (October 15, 2014). "Rating Chili Peppers On A Scale Of 1 To Oh Dear God I'm On Fire". FiveThirtyEight. 2014-11-02 khòaⁿ--ê.
↑ "Some Like It Hot: Dorset's Ultra-Hot Chillies". goân-loē-iông tī 19 November 2012 hőng khó͘-pih. 25 August 2010 khòaⁿ--ê.
↑ ^3.0 ^3.1 ^3.2 ^3.3 Twilight Greenaway (10 January 2013). "How Hot is That Pepper? How Scientists Measure Spiciness". Smithsonian.com, US Smithsonian Institution. 17 December 2017 khòaⁿ--ê.
↑ Scoville, Wilbur (May 1912). "Note on Capsicums". Journal of the American Pharmaceutical Association. 1 (5): 453–454. doi:10.1002/jps.3080010520.
↑ Collins MD, Wasmund LM, Bosland PW (1995). "Improved method for quantifying capsaicinoids in Capsicum using high-performance liquid chromatography". HortScience. 30 (1): 137–139. doi:10.21273/HORTSCI.30.1.137.
↑ Al Othman, Zeid Abdullah (2011). "Determination of Capsaicin and Dihydrocapsaicin in Capsicum Fruit Samples using High Performance Liquid Chromatography". Molecules. 16 (10): 8920. doi:10.3390/molecules16108919. PMID 22024959.

Tsham-ua̍t

pH
Sng

Guā-pōo liân-kiat

Wilbur Scoville Archived 2017-07-19 at the Wayback Machine. profile on NNDB

[five38-1] Barry-Jester, Anna Maria (October 15, 2014). "Rating Chili Peppers On A Scale Of 1 To Oh Dear God I'm On Fire". FiveThirtyEight. 2014-11-02 khòaⁿ--ê.

[SomeLikeItHot-2] "Some Like It Hot: Dorset's Ultra-Hot Chillies". goân-loē-iông tī 19 November 2012 hőng khó͘-pih. 25 August 2010 khòaⁿ--ê.

[twi-3] 3.0 ^3.1 ^3.2 ^3.3 Twilight Greenaway (10 January 2013). "How Hot is That Pepper? How Scientists Measure Spiciness". Smithsonian.com, US Smithsonian Institution. 17 December 2017 khòaⁿ--ê.

[Scoville1912-4] Scoville, Wilbur (May 1912). "Note on Capsicums". Journal of the American Pharmaceutical Association. 1 (5): 453–454. doi:10.1002/jps.3080010520.

[collins-5] Collins MD, Wasmund LM, Bosland PW (1995). "Improved method for quantifying capsaicinoids in Capsicum using high-performance liquid chromatography". HortScience. 30 (1): 137–139. doi:10.21273/HORTSCI.30.1.137.

[:2-6] Al Othman, Zeid Abdullah (2011). "Determination of Capsaicin and Dihydrocapsaicin in Capsicum Fruit Samples using High Performance Liquid Chromatography". Molecules. 16 (10): 8920. doi:10.3390/molecules16108919. PMID 22024959.

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