Scoville scale Scoville Heat Units can be made by multiplying ppm H by a factor of 15" (modified to a factor of 16 by others). Another source using subjective assessment stated: "Conventional methods used in determining the level of pungency or capsaicin concentration are using a panel of tasters (Scoville Organoleptic test method). ... Pepper pungency is measured in Scoville Heat Units (SHU). This measurement is the highest dilution of a chile pepper extract at which heat can be detected by a taste panel (Bosland et al., 2007)." Since Scoville ratings are defined per unit of dry mass, comparison of ratings between
Synthetic measure Synthetic measure A synthetic measure (or synthetic indicator) is a value that is the result of combining other metrics, which are measurements of various features. There is a method to measure quality of service in hotels. In related study authors aggregate tourist opinions, measured on a scale from 1 to 10. Synthetic measure (indicator) of service quality in each hotel is calculated with the help of the aggregation operator. Other study proposed to use classical parameters EV, PV and AC to carry out the synthetic measure of project performance. Different normalized stimulants and destimulants were used in research to create