{{위키데이터 속성 추적}}
[[파일:BhutJolokia09 Asit.jpg|섬네일|[[부트 졸로키아]], 스코빌 매움 단위 100만을 기록했다.]]
[[파일:Naga_jolokia_chili.jpg|섬네일|[[나가 모리치]], 스코빌 매움 단위 159만 8227을 기록했다.<ref name="SomeLikeItHot">{{웹 인용|url=http://www.thetraveleditor.com/article/3646/Feature_Article_Foodie_Some_Like_It_Hot_Dorset_s_Ultra_Hot_Chillies.html |archiveurl=https://web.archive.org/web/20121119151035/http://www.thetraveleditor.com/article/3646/Feature_Article_Foodie_Some_Like_It_Hot_Dorset_s_Ultra_Hot_Chillies.html |title=Some Like It Hot: Dorset's Ultra-Hot Chillies |accessdate=25 August 2010 |archivedate=19 November 2012}}</ref>]]
'''스코빌 척도'''({{lang|en|Scoville scale}})은 [[고추]]의 매운 정도를 나타내어 준다. [[고추]]에 포함된 [[캡사이신]]의 농도를 스코빌 매움 단위({{lang|en|Scoville Heat Unit, SHU}})로 계량화하여 표시한다.<ref>{{인용| editor-first = KV | editor-last = Peter | title = Handbook of Herbs and Spices | volume = 1 | publisher = CRC Press | year = 2001 | isbn = 0-8493-1217-5 | page = 120}}</ref>

대안이 되는 방식인 [[고성능 액체 크로마토그래피]](HPLC)를 사용하면 캡사이신의 농도를 분석적으로 양적 측정을 할 수 있다.<ref name="twi">{{웹 인용|author1=Twilight Greenaway|title=How Hot is That Pepper? How Scientists Measure Spiciness|url=https://www.smithsonianmag.com/arts-culture/how-hot-is-that-pepper-how-scientists-measure-spiciness-884380/|publisher=Smithsonian.com, US Smithsonian Institution|access-date=17 December 2017|date=10 January 2013}}</ref><ref name="collins">{{저널 인용| vauthors = Collins MD, Wasmund LM, Bosland PW | year = 1995 | title = Improved method for quantifying capsaicinoids in ''Capsicum'' using high-performance liquid chromatography | url = http://hortsci.ashspublications.org/content/30/1/137.full.pdf+html | journal = HortScience | volume = 30 | issue = 1 | pages = 137–139 | doi = 10.21273/HORTSCI.30.1.137 | doi-access = free }}</ref>

== 역사 ==
[[1912년]], [[미국]]의 [[화학자]] [[윌버 스코빌]](Wilbur Scoville)이 최초로 개발했으며,<ref name=Scoville1912>{{저널 인용|last1=Scoville|first1=Wilbur|title=Note on capsicums|journal=Journal of the American Pharmaceutical Association|date=May 1912|volume=1|issue=5|pages=453–4 |doi=10.1002/jps.3080010520}}</ref> 어떤 고추가 매운지를 판단할 수 있는 기준을 설정하기 위하여 작성하였다. 최초 개발시에는 사람이 직접 테스트를 하였다. [[단고추]]와 같이 캡사이신이 없는 고추가 0이고, 그 외에는 [[물]]에 고추 추출물을 희석하여, 다섯 명 정도의 인원이 매운 맛을 느낄 수 없을 때까지 희석했을 때의 비율로 그 값을 정하였다.

2008년, 영국 [[옥스퍼드 대학교]]의 리차드 콤프톤 연구팀이 [[탄소 나노튜브]]를 이용하여 보다 저렴하고 간단하게 캡사이신의 농도를 측정할 수 있는 방법을 개발하여 특허를 출원하였다.<ref>{{뉴스 인용 | 이름=Pollitt | 성=Michael | 제목=Red hot chillies go down the nanotube | 날짜=2008-06-12 | 출판사=Gardian | url=http://www.guardian.co.uk/technology/2008/jun/12/news.sciencenews}}</ref>

== 예시 ==
=== 고추속 종류 ===
<!-- 알림! 이 표는 틀릴 수 있습니다. 특히 후추같이 덜 알려진 것은 삼가주세요. 출처가 없는건 삭제해주세요. -->
{| class="wikitable"
|-
! style="width: 11em" | 스코빌 매움 단위
! [[가지과]] [[고추속]] 종류
|-
| style="color:white; background:#900; text-align:right; padding-right:8px;"| 85.5만 ~ 318만 ||[[페퍼 X]], [[용의 숨결]]<ref>{{웹 인용|url=https://foodenvy.tv/theres-new-worlds-hottest-chili-spicy-actually-kill/|title=There’s A New World’s Hottest Chili And It’s So Spicy It Could Actually Kill You|확인날짜=2017-07-10|보존url=https://web.archive.org/web/20170805154916/https://foodenvy.tv/theres-new-worlds-hottest-chili-spicy-actually-kill/|보존날짜=2017-08-05|url-status=dead}}</ref>, [[캐롤라이나 리퍼]], [[코모도 드래곤 (고추)|코모도 드래곤]],<ref>{{웹 인용|title=UK's hottest ever commercially grown chilli pepper to go on sale|url=https://www.theguardian.com/lifeandstyle/2015/aug/11/uk-hottest-ever-chilli-pepper-komodo-dragon|website=The Guardian|first=Rebecca|last=Smithers|date=11 August 2015|accessdate=15 August 2015}}</ref> [[트리니다드 모루가 스콜피온]],<ref>{{뉴스 인용| url= http://www.telegraph.co.uk/news/newstopics/howaboutthat/9085820/Chile-experts-identify-Trinidad-Moruga-Scorpion-as-worlds-hottest.html | title=Chile experts identify Trinidad Moruga Scorpion as world's hottest | newspaper= The Daily Telegraph | location = UK| date=2012-02-16}}</ref> [[나가 바이퍼 고추]],<ref>{{웹 인용|last=Dykes|first=Brett Michael |제목= World’s hottest pepper is 'hot enough to strip paint'|url= http://www.news.yahoo.com/blogs/lookout/world-hottest-pepper-hot-enough-strip-paint.html |publisher=야후 뉴스|date=3 December 2010 |accessdate=3 December 2010 |title=}}</ref><ref name="cpi2000"/> [[인피니티 칠리]],<ref>{{뉴스 인용| url = http://www.bbc.co.uk/news/uk-12506652 | publisher = BBC News| title  = Grantham's Infinity chilli named hottest in world | date = 2011-02-18}}</ref> [[나가 모리치]], [[부트 졸로키아]],<ref name="bosland">{{웹 인용|url= http://www.nmsu.edu/~ucomm/Releases/2007/february/hottest_chile.htm | title = NMSU is home to the world's hottest chile pepper | accessdate = 2007-02-21 | year = 2007 |author=Shaline L. Lopez |archiveurl = https://web.archive.org/web/20070219124128/http://www.nmsu.edu/~ucomm/Releases/2007/february/hottest_chile.htm |archivedate = 2007-02-19}}</ref><ref name="World'sHottestPepper">{{뉴스 인용|agency= AP | title = World's hottest chili pepper a mouthful for prof |date=23 February 2007 |work=CNN |url=http://www.cnn.com/2007/US/02/23/hot.pepper.ap/ |archiveurl=https://web.archive.org/web/20070322224224/http://www.cnn.com/2007/US/02/23/hot.pepper.ap/ |archivedate= 22 March 2007}}</ref> [[트리니다드 스코피언 부치 티]],<ref>{{웹 인용|author=Matthew Da Silva|url=http://www.australiangeographic.com.au/topics/science-environment/2011/04/worlds-hottest-chilli-grown-by-aussies|title=World's hottest chilli grown by Aussies|work=Australian Geographic|date=12 April 2011|accessdate=22 January 2016}}</ref> 베드퍼드셔 슈퍼 나가,<ref>{{웹 인용|title=UK's hottest commercially grown chilli pepper goes on sale|url=http://www.tescoplc.com/index.asp?pageid=188&newsid=678|publisher=Tesco PLC|date=10 September 2012|accessdate=22 January 2016|보존url=https://web.archive.org/web/20160304191936/http://www.tescoplc.com/index.asp?pageid=188&newsid=678|보존날짜=2016년 3월 4일|url-status=dead}}</ref> 스패니시 나가 칠리,<ref>{{웹 인용|url=http://pepperheadsforlife.com/the-scoville-scale/|title=The Official Scoville Scale - Pepperheads For Life|author=Tom Ryan|work=Pepperheads For Life}}</ref>
|-
| style="color:white; background:#c00; text-align:right; padding-right:8px;"| 35만 ~ 58만 || [[레드 사비나 고추]]<ref name="cpi2000">{{뉴스 인용|work=The Chile Pepper Institute Newsletter|publisher=The Chile Pepper Institute, New Mexico State University|url=http://www.chilepepperinstitute.org/content/files/00%20winter.pdf|format=PDF|issue=2|volume=11|date=2000|page=5|title=Tezpur/Naga Jolokia – The Hottest Chile?|quote=...the Red Savina Habanero whose Scoville rating is around 555,000 Scoville Heat Units (SHU), the 'Naga Jolokia' possesses 855,000 SHU.}}</ref><ref name="redsavina">{{웹 인용 |url=http://www.bio-medicine.org/biology-news-1/Worlds-hottest-chile-pepper-discovered-991-1/ |title=World's hottest chile pepper discovered |date=2007-10-27 |accessdate=2008-03-31 |publisher=American Society for Horticultural Science |archive-date=2021-11-15 |archive-url=https://web.archive.org/web/20211115181838/http://www.bio-medicine.org/biology-news-1/Worlds-hottest-chile-pepper-discovered-991-1/ |url-status=dead }}</ref><ref>{{뉴스 인용|work=The Chile Pepper Institute Newsletter|publisher=The Chile Pepper Institute, New Mexico State University|url=http://www.chilepepperinstitute.org/content/files/02%20fall.pdf|format=PDF|issue=3|volume=13|date=2002|page=7|title=Burning Questions|quote=...'Red Savina' habanero...came in at a whopping 577,000 Scoville Heat Units.}}</ref>
|-
| style="color:white; background:#f00; text-align:right; padding-right:8px;"| 10만 ~ 35만 || [[하바네로고추]],<ref name="nyt89">{{웹 인용| title= Rating Hot Peppers: Mouth vs. Computer | publisher= The New York Times |url=https://www.nytimes.com/1989/11/08/garden/rating-hot-peppers-mouth-vs-computer.html | date= November 8, 1989 | first= Dena|last= Kleiman |accessdate= 2014-11-02}}</ref><ref name="happy"/> [[스코치보닛고추]],<ref name="happy"/> [[대틸 고추]], [[털고추]], [[매덤 자넷]], 페루비안 화이트 아바네로,<ref>{{웹 인용 |url = http://www.thechileman.org/results.php?chile=1&find=habanero+white&heat=Any&origin=Any&genus=Any |title = Habanero White |publisher = The Chile Man |accessdate = 2011-09-21 |archive-date = 2011-09-24 |archive-url = https://web.archive.org/web/20110924132955/http://www.thechileman.org/results.php?chile=1&find=habanero+white&heat=Any&origin=Any&genus=Any |url-status =  }}</ref> 자메이칸 고추,<ref name="happy">{{웹 인용|url=http://www.happystove.com/recipe/32/The+Scoville+Scale |title=The Scoville Scale |publisher = HappyStove.com}}</ref> [[파탈리]]<ref name="SHU">[http://www.scovillefoodinstitute.com/REVtshirtart0811.jpg Scoville Food Institute], Periodic Table of Scoville Units.</ref> 위리 위리,<ref>{{웹 인용|title=The Scoville Scale|url=http://scovillescaleforpeppers.com/the-scoville-scale/|publisher=The Scoville Scale For Peppers}}</ref> [[새눈고추]]<ref name = "scottr">{{웹 인용|url = http://www.scottrobertsweb.com/scoville-scale.php |title= Scoville Scale Chart for Hot Sauce and Hot Peppers |publisher=Scott Roberts |accessdate=2008-11-19}}</ref>
|-
| style="color:white; background:#ff2424; text-align:right; padding-right:8px;"| 5만 ~ 10만 || [[말라구에타 고추]],<ref name="scottr" /> [[칠테핀 고추]], [[피리 피리]], [[삐낀 고추]],<ref name = "scottr" /> [[라부요고추]], 캡시쿰 아파치
|-
| style="color:white; background:#ff4949; text-align:right; padding-right:8px;"| 3만 ~ 5만 || [[군터 칠리]], [[카옌고추]], [[베리고추]],<ref name="scottr"/> [[타바스코고추]], [[중국고추]]
|-
| style="background:#ff6d6d; text-align:right; padding-right:8px;"| 1만 ~ 3만 || [[바야다지 칠리]], [[세라노고추]], [[피터 고추]], [[아르볼고추]], [[알레포고추]], [[청양고추]], [[페페론치노]]
|-
| style="background:#ff9292; text-align:right; padding-right:8px;"| 3.5천 ~ 1만 || [[미라솔고추]] (또는 [[과히요고추]]), [[프레즈노고추]], [[할라페뇨고추]], 왁스<ref name="Julius1997"/> (예시. [[헝가리왁스고추]])
|-
| style="background:#ffb6b6; text-align:right; padding-right:8px;"| 1천 ~ 3.5천 || [[뉴 멕시코 칠리]], [[빠시야]], [[페퍼듀]], [[포블라노고추]] (또는 [[안초고추]]),<ref name="Lillywhite2013">{{저널 인용|last1=Lillywhite|first1=Jay M.|first2=Jennifer E. |last2=Simonsen|first3=Mark E.|last3=Uchanski|title=Spicy Pepper Consumption and Preferences in the United States |url=http://horttech.ashspublications.org/content/23/6/868.short |work=HortTechnology|volume=23|issue=6|year=2013|pages=868–876|quote=Any pepper type with ≥ 1 SHU could be considered spicy. However, for this study, paprika (0–300 SHU), New Mexico long green or red chile (300–500 SHU), and poblano/ancho (≈1369 SHU) types were included as mild spicy peppers (Table 1).}}</ref> 뽀블레노 베르데,<ref name="Julius1997">{{저널 인용|last1=Julius|first1=David|last2=Caterina|first2=Michael J.|last3=Schumacher|first3=Mark A. |last4=Tominaga |first4=Makoto|last5=Rosen|first5=Tobias A.|last6=Levine|first6=Jon D. |journal=Nature |volume=389 |issue=6653 |year=1997|pages=816–824|issn=0028-0836|doi=10.1038/39807|quote=Reported pungencies for pepper varieties (in Scoville units) are: Habanero (H),100,000–300,000; Thai green (T), 50,000–100,000; wax (W), 5,000–10,000; and Poblano verde (P), 1,000–1,500 (ref. 23).|pmid=9349813|title=The capsaicin receptor: a heat-activated ion channel in the pain pathway}}</ref> [[로코틸코 고추]], [[에스플레트고추]]
|-
| style="background:#ffdbdb; text-align:right; padding-right:8px;"| 1백 ~ 1천 || [[바나나고추]], [[쿠바넬레]], [[단고추|파프리카]],<ref name="Lillywhite2013"/> [[피멘토]]
|-
| style="background:#fff; text-align:right; padding-right:8px;"| 0 || [[단고추]]<ref name="DeBaggioTucker2009">{{서적 인용|last1=Thomas DeBaggio|first1=Thomas DeBaggio|last2=Arthur O. Tucker|first2=Arthur O. Tucker|title=The Encyclopedia of Herbs: A Comprehensive Reference to Herbs of Flavor and Fragrance|url=https://books.google.com/books?id=7_KPgxEglHAC&pg=PA188|year=2009|publisher=Timber Press|isbn=978-1-60469-134-4|page=188|quote=...a bell pepper has 0 Scoville Heat Units and a rating of 0.}}</ref><ref>{{저널 인용|title=Hot Peppers for Happiness and Wellness: a Rich Source of Healthy and Biologically Active Compounds|first=B|last=Laratta|first2=L|last2=De Masi|first3=G|last3=Sarli|first4=D|last4=Pignone|work=Breakthroughs in the Genetics and Breeding of Capsicum and Eggplant: Proceedings of the XV [[유럽 사육 연구 학회]] Meeting on Genetics and Breeding of Capsicum and Eggplant|year=2013|isbn=978-88-97239-16-1|publisher=Comitato per l'organizzazione degli eventi (COE) DISAFA, Università degli Studi di Torino|editor1-first=Sergo|editor1-last=Lanteri|editor2-first=Giuseppe Leonardo|editor2-last=Rotino|pages=233–240|quote=Scoville Heat Units (SHU), Referring pepper varieties...0, Sweet Bell|url=http://www.chilepepperinstitute.org/content/files/Proceedings_Torino_2013.pdf|format=PDF}}</ref>
|}

=== 순수 화학 물질 ===
[[파일:Capsaicin pharmacophore.svg|섬네일|350px|캡사이신 분자 구조]]
{| class="wikitable"
|-
! 스코빌 매움 단위
! 화학 물질
! 각주
|-
| style="color:white; background:#000; text-align:right; padding-right:8px;"| 160억 || style="background:#eee;"| [[레시니페라톡신]]<ref>지구상에서 가장 매운 물질이다. 먹으면 70~80%의 확률로 매운 맛을 느끼기 전에 죽고 죽지 않았거나 조금 먹은 경우에도 영구적인 미각 손실 등 위험한 일이 생긴다. 참고로 이 물질의 이름에 톡신(toxin)이 있기 때문에 이 물질은 [[독]]이다.</ref> ||<ref name="QUE">{{서적 인용|url=https://books.google.com/books?id=4WhpvPMZOJUC|title=Questions and Answers about Overactive Bladder|last1=Ellsworth|first1=Pamela|last2=Wein|first2=Alan J.|date=2009|publisher=Jones & Bartlett Learning|isbn=978-1449631130|pages=97–100}}</ref>
|-
| style="color:white; background:#000; text-align:right; padding-right:8px;"| 53억 || style="background:#eee;"| [[티냐톡신]] ||<ref>{{저널 인용|last=Premkumar|first=Louis S.|date=2014-06-13|title=Transient Receptor Potential Channels as Targets for Phytochemicals|journal=ACS Chemical Neuroscience|volume=5|issue=11|pages=1117–1130|doi=10.1021/cn500094a|issn=1948-7193|pmc=4240255|pmid=24926802}}</ref>
|-
| style="color:white; background:#000; text-align:right; padding-right:8px;"| 1500만 ~ 1600만 || style="background:#eee;"| [[캡사이신]], [[디하이드로캡사이신]]||<ref name="Govindarajan Sathyanarayana 1991">{{저널 인용|vauthors=Govindarajan, Sathyanarayana|date=1991|title=Capsicum — Production, Technology, Chemistry, and Quality. Part V. Impact on Physiology, Pharmacology, Nutrition, and Metabolism; Structure, Pungency, Pain, and Desensitization Sequences|journal=Critical Reviews in Food Science and Nutrition|volume=29|issue=6|pages=435–474|doi=10.1080/10408399109527536|pmid=2039598}}</ref><ref name=":1">{{저널 인용|last=O'Keefe|first=James H.|last2=DiNicolantonio|first2=James J.|last3=McCarty|first3=Mark F.|date=2015-06-01|title=Capsaicin may have important potential for promoting vascular and metabolic health|url=https://openheart.bmj.com/content/2/1/e000262|journal=Open Heart|language=en|volume=2|issue=1|pages=e000262|doi=10.1136/openhrt-2015-000262|pmid=26113985|issn=2053-3624|pmc=4477151}}</ref>
|-
| style="color:white; background:#300; text-align:right; padding-right:8px;"| 920만 || style="background:#eee;"| [[노니바마이드]]||<ref name="Govindarajan Sathyanarayana 1991" />
|-
| style="color:white; background:#300; text-align:right; padding-right:8px;"| 910만 || style="background:#eee;"| [[노르디하이드로캡사이신]]||<ref name="Govindarajan Sathyanarayana 1991"/><ref name=":1"/>
|-
| style="color:white; background:#300; text-align:right; padding-right:8px;"| 860만 || style="background:#eee;"| [[호모캡사이신]], [[호모디하이드로캡사이신]]||<ref name="Govindarajan Sathyanarayana 1991" />
|-
| style="color:white; background:#d00; text-align:right; padding-right:8px;"| 16만 || [[쇼가올]] ||<ref name=":0">{{저널 인용|last=Compton|first=Richard G.|last2=Batchelor-McAuley|first2=Christopher|last3=Ngamchuea|first3=Kamonwad|last4=Chaisiwamongkhol|first4=Korbua|date=2016-10-31|title=Electrochemical detection and quantification of gingerol species in ginger (Zingiber officinale) using multiwalled carbon nanotube modified electrodes|journal=Analyst|language=en|volume=141|issue=22|pages=6321–6328|doi=10.1039/C6AN02254E|pmid=27774555|issn=1364-5528|bibcode=2016Ana...141.6321C}}</ref>
|-
| style="color:white; background:#ff1515; text-align:right; padding-right:8px;"| 10만 ~ 20만 || [[피페린]] ||<ref>{{서적 인용|url=https://books.google.com/books?id=2UQ8BAAAQBAJ|title=Pharmacognosy: An Indian perspective|last=Mangathayaru|first=K.|date=2013|publisher=Pearson Education India|isbn=9789332520264|location=|pages=274|language=en}}</ref>
|-
| style="color:white; background:#ff1515; text-align:right; padding-right:8px;"| 6만 || [[진저롤]] ||<ref name=":0" />
|-
| style="color:black; background:#ff6d6d; text-align:right; padding-right:8px;"| 1.6만 || [[캡시노이드]] ||
|}

== 같이 보기 ==
* [[고추]]
* [[고추장]]

== 각주 ==
<references />

== 외부 링크 ==
{{포털|음식|화학}}
* [http://www.nndb.com/people/218/000101912/ 윌버 스코빌] [[노터블 네임스 데이터베이스]] 프로필,

{{미각}}

[[분류:단위]]
[[분류:미각계]]
[[분류:1912년 도입]]
[[분류:향신료]]