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
Heat flux sensor on the application, one might want to measure all three of these quantities or single one out. An example of measurement of conductive heat flux is a heat flux plate incorporated into a wall. An example of measurement of radiative heat flux density is a pyranometer for measurement of solar radiation. An example of a sensor sensitive to radiative as well as convective heat flux is a Gardon or Schmidt–Boelter gauge, used for studies of fire and flames. The Gardon must measure convection perpendicular to the face of the sensor to be accurate due to the circular-foil construction, while the