Gradus Scoville
Gradus Scoville, Anglice Scoville scale, est mensura saporis pungentis seu calfacientis quem efficiunt capsaicinum et cetera composita organica in capsicis maturis ingesta. Wilbur Lincoln Scoville pharmacologus hunc gradum anno 1912 definivit methodumque examinis praescripsit.

Notae

Bibliographia 
 Twilight Greenaway, "How Hot is That Pepper? How Scientists Measure Spiciness" in Smithsonian Magazine (10 Ianuarii 2013)
 Ivette Guzmán, Paul W. Bosland, "Sensory properties of chile pepper heat – and its importance to food quality and cultural preference" in Appetite vol. 117 (2017) pp. 186-190
 

Capsicum
Mensura