Scoville eskala

Wikipedia, Entziklopedia askea
India Ipar-Ekialdeko mamu piperra “oso mina” da, 1 milioi SHU dituelako.[1]

Scoville eskala piperren mina neurtzen duen eskala bat da, Scoville Min-Unitateetan (SHU, ingelesez Scoville Heat Unity) erregistratzen duena, zeinak kapsaizinoideen kontzentrazio neurtzen duen, horien artean kapsaizina izanik osagai nagusia[2].

Eskalak bere sortzailearen izena darama, Wilbur Scoville farmazialari estatubatuarrarena, zeinaren 1912ko metodoa “Scovilleren froga organoleptikoa” bezala ezagutzen den [2][3]. Scovilleren proba organoleptikoa ebaluazio subjektibo bat da, piper minak jatera ohituta daudenen sentikortasunetik eratorria.

Metodo alternatibo bat, “eraginkortasun handiko kromatografia likidoa” (HPLC, High-performance liquid chromatography), kapsaizinoideen edukia analitikoki kuantifikatzeko erabil daiteke, min-adierazle gisa. 2011tik aurrera, proba organoleptiko subjektiboak bertan behera uzten joan dira, HPLC bezalako metodo analitikoak erabiltzeko asmoz.

Eskala[aldatu | aldatu iturburu kodea]

Capsicum piperminak mundu osoko sukaldeetan pikantea jartzeko erabiltzen dira. Scoville eskalak adierazten duen pikante maila tartea 500 SHU unitatetik (piper gozoak) 1,5 milioi baino gehiagora doaz (pipermin oso minak). Piper batzuk ez dira ageri, SHU kopuru zabala baitute.

Scoville min-unitateak (SHU) Adibideak
1.500.000+ Carolina Reaper[4]
750.000–1.500.000 Trinidad scorpion,[5] Naga Viper piperra,[6] Infinity piperra,[7] Bhut jalakia,[8]
350.000–750.000 Red Savina piperra[9]
100.000–350.000 Habanero piperra,[10], Guianako Wiri Wiri[11]
50.000–100.000 Txoribegi piperra (Thai pipermina)[12], Malagueta piperra[12]
25.000–50.000 Tabasco piperra Kaiena piperra[13]
10.000–25.000 Serrano piperra,[14] Alepo piperra,[15] Cheongyang pipermina[16]
2.500–10.000 Ezpeletako piperra, Jalapeño piperra,[17] Guajillo pipermina[18]
1.000–2.500 Anaheim piperra,[19] Poblano piperra,[20][21]
500–1.000 Cubanelle,[22] Beaver Dam piperra[23]
0–500 Banana piperra,[erreferentzia behar]
0 Pipermorroa,[24]

Erreferentziak[aldatu | aldatu iturburu kodea]

  1. (Ingelesez) Barry-Jester, Anna Maria. (O2014-10-15). Rating Chili Peppers On A Scale Of 1 To Oh Dear God I'm On Fire. .
  2. a b (Ingelesez) Twilight Greenaway. (2013-1-10). How Hot is That Pepper? How Scientists Measure Spiciness. Smithsonian.com, US Smithsonian Institution.
  3. (Ingelesez) Scoville, Wilbur. (1912ko maiatza). «Note on Capsicums» Journal of the American Pharmaceutical Association: 453–454. doi:10.1002/jps.3080010520..
  4. Hallock, Betty. World's hottest pepper hits 2.2 million Scoville heat units. .
  5. Chile experts identify Trinidad Moruga Scorpion as world's hottest. .
  6. World's hottest pepper is 'hot enough to strip paint'. .
  7. Grantham's Infinity chilli named hottest in world. .
  8. NMSU is home to the world's hottest chile pepper. .
  9. World's hottest chile pepper discovered. .
  10. Chile Pepper Heat Scoville Scale. .
  11. Guyana Wiri Wiri. .
  12. a b Scoville Scale Chart for Hot Sauce and Hot Peppers. .
  13. .
  14. .
  15. Pepper Heat Ratings in Scoville Units. .
  16. Hot pepper town swept by heat wave. .
  17. Characterization of different Capsicum varieties by evaluation of their capsaicinoids content by high performance liquid chromatography, determination of pungency and effect of high temperature. doi:10.3390/molecules181113471. PMID 24184818..
  18. Guajillo pepper: The sweet side of spice. .
  19. Anaheim Pepper. .
  20. Spicy Pepper Consumption and Preferences in the United States. doi:10.21273/HORTTECH.23.6.868..
  21. doi:10.1038/39807. ISSN 0028-0836. PMID 9349813. Bibcode1997Natur.389..816C..
  22. Scoville Scale – Scott Roberts Hot Sauce, BBQ and Spicy Food Blog. .
  23. Beaver Dam Pepper: Northern Spice. .
  24. Non-pungent capsaicinoids from sweet pepper. 2003-02-01 doi:10.1007/s00394-003-0394-6. ISSN 1436-6207. PMID 12594536..

Kanpo estekak[aldatu | aldatu iturburu kodea]