Wilbur Scoville was first published in 1895 and has gone through at least 8 editions. The book was used as a pharmacological reference up until the 1960s. Scoville also wrote "Extracts and Perfumes", which contained hundreds of formulations. For a time he was a professor at the Massachusetts College of Pharmacy and Health Sciences. In 1912, he devised the test and scale known as the "Scoville Organoleptic Test" while working at the Parke-Davis pharmaceutical company. It measured piquancy, or "spiciness", of various chili peppers. It is now standardized as the Scoville scale. In 1922, Scoville won the Ebert prize from the American
Scoville scale the parts-per-million by 16." HPLC results permit the measurement of a substance’s capsaicin capacity to produce perceived heat ("pungency"). This method yields results in American Spice Trade Association (ASTA) "pungency units", which are defined as one part capsaicin per million parts dried pepper mass. For parts per million (ppm) measurements: "Scoville Heat Units are calculated in parts per million of heat (ppm H) based on sample dry weight according to the following equation from ASTA (1985): ppm H = [Peak area of capsaicin + (0.82)(peak area of dihydrocapsaicin)](ppm standard)(ml acetonitrile) ÷ (Total capsaicin peak area of standard)(g sample). Conversion to