Some Like It Hot: The Scale of Wilburn Lincoln Scoville

  • ChemPubSoc Europe Logo
  • Author: K. Roth
  • Published Date: 06 May 2010
  • Source / Publisher: Chemie in unserer Zeit/Wiley-VCH
  • Copyright: Wiley-VCH Verlag GmbH & Co. KGaA
thumbnail image: Some Like It Hot: The Scale of Wilburn Lincoln Scoville

All species of the genus capsicum are very popular food ingredients in most parts of the world.


The biochemistry of bell pepper and chilli has many surprises to offer. The brilliant red color is based on the “paprika ketones,” compounds that only capsicum can synthesize. The extraordinary pungency, which many humans enjoy so much, is due to capsaicin and dihydrocapsaicin, which are also compounds that only capsicum can produce.

After analyzing capsicums’ unique and outstanding chemistry, we should enjoy peppers, chillies, Jalapeños, and Habaneros definitely with more respect because of their chemical achievements.



Article Views: 2400

Sign in Area

Please sign in below

Additional Sign In options

Please note that to comment on an article you must be registered and logged in.
Registration is for free, you may already be registered to receive, e.g., the newsletter. When you register on this website, please ensure you view our terms and conditions. All comments are subject to moderation.

Article Comments - To add a comment please sign in

Bookmark and Share

If you would like to reuse any content, in print or online, from ChemistryViews.org, please contact us first for permission. more


CONNECT:

ChemistryViews.org on Facebook

ChemistryViews.org on Twitter ChemistryViews.org on YouTube ChemistryViews.org on LinkedIn Sign up for our free newsletter


A product of ChemPubSoc Europe (16 European Chemical Societies)and Wiley-VCH