Rujukan Skala Scoville

  1. ↑ Peter, KV, penyunting (2001), Handbook of Herbs and Spices, 1, CRC Press, m/s. 120, ISBN 0-8493-1217-5 .
  2. ↑ Scoville, Wilbur (May 1912). "Note on capsicums". Journal of the American Pharmaceutical Association. 1 (5): 453–454. doi:10.1002/jps.3080010520. Dicapai 11 April 2015. 
  3. 1 2 3 4 Kleiman, Dena (November 8, 1989). "Rating Hot Peppers: Mouth vs. Computer". The New York Times. Dicapai 2014-11-02. 
  4. 1 2 3 4 Peter, K. V. (2012). Handbook of Herbs and Spices. Elsevier Science. m/s. 127. ISBN 978-0-85709-567-1. 
  5. 1 2 3 4 Tainter, Donna R.; Anthony T. Grenis (2001). Spices and Seasonings. Wiley-IEEE. m/s. 30. ISBN 0-471-35575-5. Interlab variation [for the original Scoville scale] could be as high as +/−50%. However, labs that run these procedures could generate reasonably repeatable results. 
  6. 1 2 3 Barry-Jester, Anna Maria (October 15, 2014). "Rating Chili Peppers On A Scale Of 1 To Oh Dear God I'm On Fire". FiveThirtyEight. Dicapai 2014-11-02. 
  7. ↑ USDA nutrient database for Peppers, jalapeño, raw (92% water content); Peppers, hot chile, red, raw (88% water content); Red Tabasco sauce (95%)
  8. ↑ "Chemical hazards in law enforcement". The Police Policy Studies Council. Dicapai 2009-02-09. Most law enforcement sprays have a pungency of 500,000 to 2 million SHU. One brand has sprays with 5.3 million SHU. 
  9. ↑ "The Truth About Defensive Spray Heat". Sabre red. Sabre Red = 10% OC @ 2,000,000 Scoville Heat Units. Thus, 90% of the formulation dilutes the 2,000,000 SHUs creating a Scoville Content of 200,000. 
  10. ↑ "World's hottest chilli grown in Grantham, Lincs". The Daily Telegraph. London. 2010-04-01. Dicapai 2010-04-24. 
  11. ↑ "Grantham firm grows world's hottest chilli". UK: This is Lincolnshire. Dicapai 2010-04-24. 
  12. ↑ http://www.guinnessworldrecords.com/world-records/hottest-chili
  13. ↑ "UK's hottest ever commercially grown chilli pepper to go on sale". The Guardian. Dicapai 15 August 2015. 
  14. ↑ "Chile experts identify Trinidad Moruga Scorpion as world's hottest". The Daily Telegraph. UK. 2012-02-16. 
  15. ↑ Dykes, Brett Michael (3 December 2010). "World's hottest pepper is 'hot enough to strip paint'". Yahoo! News. Dicapai 2010-12-03. 
  16. 1 2 "Tezpur/Naga Jolokia – The Hottest Chile?" (PDF). The Chile Pepper Institute Newsletter. 11 (2). The Chile Pepper Institute, New Mexico State University. 2000. m/s. 5. ...the Red Savina Habanero whose Scoville rating is around 555,000 Scoville Heat Units (SHU), the 'Naga Jolokia' possesses 855,000 SHU. 
  17. ↑ "Grantham's Infinity chilli named hottest in world". BBC. 2011-02-18. 
  18. ↑ Shaline L. Lopez (2007). "NMSU is home to the world's hottest chile pepper". Diarkibkan daripada asal pada 2007-02-19. Dicapai 2007-02-21. 
  19. ↑ "World's hottest chile pepper a mouthful for prof". CNN. AP. 23 February 2007. Diarkibkan daripada asal pada 2007-03-22. 
  20. ↑ Matthew Da Silva, "Aussies grow world's hottest chilli", Australian Geographic, 12 April 2011
  21. ↑ "UK's hottest commercially grown chilli pepper goes on sale". 
  22. ↑ Tom Ryan. "The Official Scoville Scale - Pepperheads For Life". Pepperheads For Life. 
  23. ↑ "World's hottest chile pepper discovered". American Society for Horticultural Science. Dicapai 2008-03-31. 
  24. ↑ "Burning Questions" (PDF). The Chile Pepper Institute Newsletter. 13 (3). The Chile Pepper Institute, New Mexico State University. 2002. m/s. 7. ...'Red Savina' habanero...came in at a whopping 577,000 Scoville Heat Units. 
  25. 1 2 3 "Chile Pepper Heat Scoville Scale". About.com. Dicapai 2006-09-25. 
  26. ↑ "Habanero White". Chile man. Dicapai 2011-09-21. 
  27. ↑ "The Scoville Scale". HappyStove.com. 
  28. ↑ Scoville Food Institute, Periodic Table of Scoville Units.
  29. ↑ "The Scoville Scale". The Scoville Scale For Peppers. 
  30. 1 2 3 "Scoville Scale Chart for Hot Sauce and Hot Peppers". Scott Roberts. Dicapai 2008-11-19. 
  31. 1 2 Julius, David; Caterina, Michael J.; Schumacher, Mark A.; Tominaga, Makoto; Rosen, Tobias A.; Levine, Jon D. (1997). "The capsaicin receptor: a heat-activated ion channel in the pain pathway". Nature. 389 (6653): 816–824. doi:10.1038/39807. ISSN 0028-0836. PMID 9349813. Reported pungencies for pepper varieties (in Scoville units) are: Habanero (H),100,000–300,000; Thai green (T), 50,000–100,000; wax (W), 5,000–10,000; and Poblano verde (P), 1,000–1,500 (ref. 23). 
  32. 1 2 Lillywhite, Jay M.; Simonsen, Jennifer E.; Uchanski, Mark E. (2013). "Spicy Pepper Consumption and Preferences in the United States". HortTechnology. 23 (6): 868–876. Any pepper type with ≥ 1 SHU could be considered spicy. However, for this study, paprika (0–300 SHU), New Mexico long green or red chile (300–500 SHU), and poblano/ancho (≈1369 SHU) types were included as mild spicy peppers (Table 1). 
  33. ↑ Thomas DeBaggio, Thomas DeBaggio; Arthur O. Tucker, Arthur O. Tucker (2009). The Encyclopedia of Herbs: A Comprehensive Reference to Herbs of Flavor and Fragrance. Timber Press. m/s. 188. ISBN 978-1-60469-134-4. ...a bell pepper has 0 Scoville Heat Units and a rating of 0. 
  34. ↑ Laratta, B; De Masi, L; Sarli, G; Pignone, D (2013). Lanteri, Sergo; Rotino, Giuseppe Leonardo, para penyunting. "Hot Peppers for Happiness and Wellness: a Rich Source of Healthy and Biologically Active Compounds" (PDF). Breakthroughs in the Genetics and Breeding of Capsicum and Eggplant: Proceedings of the XV EUCARPIA Meeting on Genetics and Breeding of Capsicum and Eggplant. Comitato per l'organizzazione degli eventi (COE) DISAFA, Università degli Studi di Torino: 233–240. ISBN 978-88-97239-16-1. Scoville Heat Units (SHU), Referring pepper varieties...0, Sweet Bell 
  35. ↑ DeWitt, Dave; Bosland, Paul W. (2009). The Complete Chile Pepper Book. ISBN 978-0-88192-920-1. 
  36. ↑ Collins, M.D.; dll. (1995). "Improved Method for Quantifying Capsaicinoids in Capsicum Using High-performance Liquid Chromatography". HortScience. 30: 137–139. Selenggaraan CS1: Penggunaan eksplisit et al. (link)
  37. ↑ Nwokem, C.O.; dll. (2010). "Determination of Capsaicin Content and Pungency Level of Five Different Peppers Grown in Nigeria" (PDF). New York Science Journal. 3: 9. 
  38. ↑ Othman, Z.A. Al; dll. (2011). "Determination of Capsaicin and Dihydrocapsaicin in Capsicum Fruit Samples using High Performance Liquid Chromatography". Molecules. 16: 8919–8929. doi:10.3390/molecules16108919. 

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