Scoville scale Scoville scale The Scoville scale is a measurement of the pungency (spiciness or "heat") of chili peppers and other spicy foods, as recorded in Scoville Heat Units (SHU) based on the concentration of capsaicinoids, among which capsaicin is the predominant component. The scale is named after its creator, American pharmacist Wilbur Scoville, whose 1912 method is known as the Scoville organoleptic test. In the 21st century, high-performance liquid chromatography (HPLC) is used to quantify the capsaicinoid content as an indicator of pungency. The most expedient method for estimating SHU is a subjective assessment derived from the capsaicinoid sensitivity by people
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