Definition of Scoville unit in English:

Scoville unit

(also Scoville heat unit)

nounˈskəʊvɪl juːnɪtˈskoʊvɪl ˌjunət

A measure of the relative pungency of a chilli pepper against that of pure capsaicin, which scores 16 million Scoville units.
The unit was originally based on measurement of the number of dilutions required before the chilli in a solution was undetectable by a majority of tasters, but the quantity of capsaicin is now measured directly by gas chromatography

Origin

1960s: named after Wilbur L. Scoville (1865–1942), the American pharmacologist who proposed the original method.

Definition of Scoville unit in US English:

Scoville unit

(also Scoville heat unit)

nounˈskōvil ˌyo͞onətˈskoʊvɪl ˌjunət

A measure of the relative pungency of a chili pepper against that of pure capsaicin, which scores 16 million Scoville units.
The unit was originally based on measurement of the number of dilutions required before the chili in a solution was undetectable by a majority of tasters, but the quantity of capsaicin is now measured directly by gas chromatography

Origin

1960s: named after Wilbur L. Scoville (1865–1942), the American pharmacologist who proposed the original method.

单词	Scoville unit
释义	Definition of Scoville unit in English: Scoville unit (also Scoville heat unit) nounˈskəʊvɪl juːnɪtˈskoʊvɪl ˌjunət A measure of the relative pungency of a chilli pepper against that of pure capsaicin, which scores 16 million Scoville units. The unit was originally based on measurement of the number of dilutions required before the chilli in a solution was undetectable by a majority of tasters, but the quantity of capsaicin is now measured directly by gas chromatography Origin 1960s: named after Wilbur L. Scoville (1865–1942), the American pharmacologist who proposed the original method. Definition of Scoville unit in US English: Scoville unit (also Scoville heat unit) nounˈskōvil ˌyo͞onətˈskoʊvɪl ˌjunət A measure of the relative pungency of a chili pepper against that of pure capsaicin, which scores 16 million Scoville units. The unit was originally based on measurement of the number of dilutions required before the chili in a solution was undetectable by a majority of tasters, but the quantity of capsaicin is now measured directly by gas chromatography Origin 1960s: named after Wilbur L. Scoville (1865–1942), the American pharmacologist who proposed the original method.
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