Sukatang Scoville

Ang sukatang Scoville o Scoville scale, ay isang uri ng panukat sa kaanghangan ng mga sili at iba pang mga maanghang na pagkain. Nilikha ito noong 1912 at ipinangalan sa manlilikha nitong si Wilbur Scoville, isang parmasyutikong Amerikano.^[1]^[2] Tinatala ang anghang sa Scoville Heat Units (SHU) na batay sa konsentrasyon ng mga capsaicinoid, kung saan capsaicin ang namamayaning sangkap.^[1]^[3]^[4]^[5]

Mga sanggunian

↑ ^1.0 ^1.1 Twilight Greenaway (10 Enero 2013). "How Hot is That Pepper? How Scientists Measure Spiciness" (sa wikang Ingles). Smithsonian.com, US Smithsonian Institution. Nakuha noong 17 Disyembre 2017.{{cite web}}: CS1 maint: date auto-translated (link)
↑ Scoville, Wilbur (Mayo 1912). "Note on Capsicums". Journal of the American Pharmaceutical Association (sa wikang Ingles). 1 (5): 453–454. doi:10.1002/jps.3080010520.{{cite journal}}: CS1 maint: date auto-translated (link)
↑ Collins MD; Wasmund LM; Bosland PW (1995). "Improved method for quantifying capsaicinoids in Capsicum using high-performance liquid chromatography". HortScience (sa wikang Ingles). 30 (1): 137–139.{{cite journal}}: CS1 maint: date auto-translated (link)
↑ Peter, KV, pat. (2001), Handbook of Herbs and Spices (sa wikang Ingles), bol. 1, CRC Press, p. 120, ISBN 978-0-8493-1217-5{{citation}}: CS1 maint: date auto-translated (link)
↑ Mazourek M, Pujar A, Borovsky Y, Paran I, Mueller L, Jahn MM (2009). "A Dynamic Interface for Capsaicinoid Systems Biology" (PDF). Plant Physiology, Bioinformatics (sa wikang Ingles). 150 (4): 1806–1821. doi:10.1104/pp.109.136549. PMC 2719146. PMID 19553373.{{cite journal}}: CS1 maint: date auto-translated (link)

[twi-1] 1.0 ^1.1 Twilight Greenaway (10 Enero 2013). "How Hot is That Pepper? How Scientists Measure Spiciness" (sa wikang Ingles). Smithsonian.com, US Smithsonian Institution. Nakuha noong 17 Disyembre 2017.{{cite web}}: CS1 maint: date auto-translated (link)

[Scoville1912-2] Scoville, Wilbur (Mayo 1912). "Note on Capsicums". Journal of the American Pharmaceutical Association (sa wikang Ingles). 1 (5): 453–454. doi:10.1002/jps.3080010520.{{cite journal}}: CS1 maint: date auto-translated (link)

[collins-3] Collins MD; Wasmund LM; Bosland PW (1995). "Improved method for quantifying capsaicinoids in Capsicum using high-performance liquid chromatography". HortScience (sa wikang Ingles). 30 (1): 137–139.{{cite journal}}: CS1 maint: date auto-translated (link)

[4] Peter, KV, pat. (2001), Handbook of Herbs and Spices (sa wikang Ingles), bol. 1, CRC Press, p. 120, ISBN 978-0-8493-1217-5{{citation}}: CS1 maint: date auto-translated (link)

[ppb-5] Mazourek M, Pujar A, Borovsky Y, Paran I, Mueller L, Jahn MM (2009). "A Dynamic Interface for Capsaicinoid Systems Biology" (PDF). Plant Physiology, Bioinformatics (sa wikang Ingles). 150 (4): 1806–1821. doi:10.1104/pp.109.136549. PMC 2719146. PMID 19553373.{{cite journal}}: CS1 maint: date auto-translated (link)

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