Scoville heat units are a measurement scale for the pungency of chilli and pepper products based on capsaicinoid concentration, now determined analytically by HPLC rather than the original sensory dilution method, allowing objective heat classification in trade specifications.
In trade practice
HPLC results for total capsaicinoids are converted to Scoville heat units using an established conversion factor, an industry convention rather than a statutory requirement. Buyers specify a heat range in Scoville units in purchase contracts to ensure consistent product performance in food manufacturing. Laboratories issue a certificate of analysis reporting capsaicin and dihydrocapsaicin individually alongside the calculated Scoville value. Batch-to-batch variation in chilli crops means heat levels should be verified on each lot, not assumed from variety alone.
In a specification
A chilli ingredient specification states a minimum and maximum Scoville heat unit value and requires an HPLC capsaicinoid certificate of analysis for each delivered lot.